Slight Redemption

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smokingwxman

Smoke Blower
Original poster
Jun 30, 2016
82
105
So with my last attempt at a brisket being a complete and utter failure, I was determined to try again. Not as cold this time but still chilly with temps in the mid 20's.  I had plenty of issues with temperature control but I continue to learn each time I smoke.  

I fired up the smoker about 5:45 and had the brisket on by 7.  I foiled it around 12:30 with internal temp around 164.  Finally about 3:30 I pulled it and into the cooler it went.  Great smoke ring, good flavor, but a tad dry by my opinion.  

I think a mistake I made was my thermaprobe was reading 190 and my initial tooth pick probe was great.  Problem was I think I found a fattier region that was tender but the rest was not.  I unfoiled it to check and found a large part of the brisket wasn't ready.  I eventually foiled it again and put it back on the smoker but I think that cost me some moisture.

I again want to thank eveyone on this forum who continue to encourage people and give advice.  I know I'm gonna figure this out and be on my way to smoking perfection.

S







 
What was the weight of it and what temp did you smoke at? I have done full packers taking them to 195 - 200 never wrap but never go over 225 temp and it may take as long as 14 hours.

Warren
 
About 7.5 pounds after trimming.  IT when I wrapped it and put it in the cooler was around 205.  Wasn't quite as probe tender as maybe it should have been.  Really think unfoiling it early lost me a lot of moisture.  Oh well, the more I learn the better I'll get. 

When you say 14 hours, is that 14 hours on the smoker or include a couple hours of rest time?
 
 
About 7.5 pounds after trimming.  IT when I wrapped it and put it in the cooler was around 205.  Wasn't quite as probe tender as maybe it should have been.  Really think unfoiling it early lost me a lot of moisture.  Oh well, the more I learn the better I'll get. 

When you say 14 hours, is that 14 hours on the smoker or include a couple hours of rest time?
Yup that was in the smoker this thing was over 10 lb when trimmed however I do not trim it clean of all fat either why trim off flavor? I usually trim off the hard chunk of fat and pretty much leave the rest. I'm sure this is not the way with others but it works for me with juicier and moist tender brisket.  My $.02

Warren
 
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