Smokin' A brisket

[Paulie Walnuts 440]

Morning all,

Put a 8.5 lb brisket on the smoker at 4:00 A.M. and my current temp is 255 inside cook chamber and internal temp on the brisket is 139 degrees. I put the probe in the thickest part of the flat. It rose up to 130s fairly quickly but now has seem to hold now . is this normal for a quicker rise or maybe my probe isn't placed properly ?.

 

[Paulie Walnuts 440]

Here's a pic

 

[Johnny Ray]

That’s pretty normal. IT rises quickly until the meat hits the stall and puts on the brakes. Your probe placement looks fine.

Johnny Ray

 

[TNJAKE]

Looking good!

 

[SmokinAl]

Looks good from here too, no 2 briskets ever cook the same. That’s why I went to a hotter temp for my briskets. I smoke them at 270-280. That pretty much eliminates the stall.
Al

 

[MJB05615]

Looks good. Like Johnny said, probe placement is right. The Stall takes sometimes 2-3 hours or much more. every Brisket is different.

 

[Paulie Walnuts 440]

Thanks everyone! I'm at 148 on this thing and it def slowed down around 140s..using maple and cherry Its all I have that seasoned. I have a pork shoulder on there also

 

[MJB05615]

Patience, my friend. I've rushed many Briskets, and they were not happy in the end, lol. I've tried raising the cook temp, then it gets done too fast, etc. That's why most folks allow 2 hours or more extra cook time vs serving time because we never know when it'll be done. Lessons I've learned the hard way.

 

[Paulie Walnuts 440]

Internal is 160 and I like the color mostly on it except towards the flat where it pooled with liquid a bit..i may wrap just to push through this 160 degrees I feel like the stall has arrived.

 

[MJB05615]

If you like the color, you could wrap at 160 IT. I personally wrap at 170-175 IT. It depends on personal preference. I've had 15# Briskets take just as long as much smaller ones. Once it gets over 190-195 IT, start checking for probe tenderness. It should feel like putting a toothpick into room temp butter, or peanut butter.

 

[Paulie Walnuts 440]

Thanks my brother

 

[sawhorseray]

Check out this cook by chilerelleno , I bookmarked it last year. When I do a brisket next, I'll be doing it just like this, saves a ton of time. RAY

(1) Big'ol Brisket Done Extreme Hot-n-Fast | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

 

[MJB05615]

Check out this cook by chilerelleno , I bookmarked it last year. When I do a brisket next, I'll be doing it just like this, saves a ton of time. RAY

(1) Big'ol Brisket Done Extreme Hot-n-Fast | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

I remember this one. I may also try next time hot and fast. My only concern is tenderness compared to normal low and slow. But definitely worth a try.

 

[Paulie Walnuts 440]

My third ever brisket and it was a bit dry I did have some temp spikes but overall proud of the long smoke that I proved that I can stick with it for the long run. Even if the meat wasn't a total home run I felt like I gave it my all in that long smoke hahaha. The one corner that is torn is from me being impatient and ripping a piece off..

 

[MJB05615]

Looks real good from here. Looks juicy to me. How long did you let it rest before slicing? That's critical. What was final IT when you took it off the Smoker? Good job, yes they are long cooks.

 

[Paulie Walnuts 440]

It was 198 when i took it off which i was going to at 195 and don't know why I didn't. I let it rest for 90 minutes because I got impatient and was so hungry. My first brisket I let it test for about 3 to 4 hours and that was my best one and was done on a Weber 22 inch kettle hahaha. Thanks..the flavor was just salt and black pepper. For flat that was a little bit dry I melted some beef tallow and tossed it around in that and it helped

 

[TNJAKE]

Looks delicious to me bud

 

[Paulie Walnuts 440]

Thanks..i trimmed the brisket up a bit and the point section where they say you get burnt ends from I probably shouldn't have cut any.of that off prior to the cook..i used maple and cherry for the whole cook since that's all I had was ready and overall the smoke in the pork shoulder was decent and the brisket point had more of a nice smoke.flavor than the flat..wonder if that is normal ?

 

[Bearcarver]

That looks Excellent, Paulie!!!
The stall usually hits at between 155° and 170°.
Those things at 140° are usually just some slowing.
I stall can actually Stop Dead & not move for hours.
Those are the ones that get people wondering what's going on.
Yours Looks Mighty Tasty from The Bear's Den!!!
Nice Job!
Like.

Bear

 

[Paulie Walnuts 440]

Thank you and yes I noticed around the 160 mark it wasn't budging so I wrapped in butcher's paper at that time. I did for the most part smoke around 260s yesterday and some temp.spikes in the 270s
Maybe that inconsistency attributed to a dryer flat? I had some maple wood that wasn't totally seasoned that was popping inside from.being too wet..they aren't joking when they say bbq is a labor of love.