Hi all,
First time brisket smoker here.
I started with a 11 pound Pat LaFrieda prime packer brisket. I have an Oklahoma Joe's Highland offset smoker.
Woke up early at 5AM and let the meat rest for about an hour while I got the smoker going. Used a simple salt+pepper rub.
I placed the brisket in the smoker around 7AM with a small pan of water. I targeted a cooking temperature of about 250F. I was able to keep the temp around this range for the entire process.
I used a Weber iGrill digital probe. One probe in the meat and one probe in the smoker. The temperature charts are shown below.
It took about 3 hours to get the meat temp to 135F. It seems like the stall started at 135F because it took about 10 hours to go from 135F to 145F. All the while, the smoker was sittin' pretty at 250F. I used post oak 6 inch splits from fruita wood.
I was spraying apple juice on it every 30-45minute or so to avoid burning the outside.
When the meat temp hit 150F (around 8:15pm, after 13 hours of smoking), I wrapped the brisket in peach paper. You'll see the dip in meat temp on the chart around this time.
After being awake for almost 24 hours, I wrapped the brisket in foil and increased the temperature to about 325F in the smoker. I waited until about 8AM (the next day) and removed the brisket when the meat temp was 200F.
I cross checked the temperature probes with other thermometers -- one attached to the grill (which matched the ambient probe w/i 5 degrees), and one thermoworks instant read to check the iGrill in the meat (also matched).
Despite the photo below, most of the meat was too dry to eat (especially the flat). The smoke ring was ridiculously large -- I assume this is a result of how long it was on the smoker.
Does anyone know what went wrong here? I feel like I hit the stall way too early and that it lasted way too long. Did I spray too much?
I haven't been able to find many examples of this kind of behavior from other forum posters.
Please help. I am so tired.
First time brisket smoker here.
I started with a 11 pound Pat LaFrieda prime packer brisket. I have an Oklahoma Joe's Highland offset smoker.
Woke up early at 5AM and let the meat rest for about an hour while I got the smoker going. Used a simple salt+pepper rub.
I placed the brisket in the smoker around 7AM with a small pan of water. I targeted a cooking temperature of about 250F. I was able to keep the temp around this range for the entire process.
I used a Weber iGrill digital probe. One probe in the meat and one probe in the smoker. The temperature charts are shown below.
It took about 3 hours to get the meat temp to 135F. It seems like the stall started at 135F because it took about 10 hours to go from 135F to 145F. All the while, the smoker was sittin' pretty at 250F. I used post oak 6 inch splits from fruita wood.
I was spraying apple juice on it every 30-45minute or so to avoid burning the outside.
When the meat temp hit 150F (around 8:15pm, after 13 hours of smoking), I wrapped the brisket in peach paper. You'll see the dip in meat temp on the chart around this time.
After being awake for almost 24 hours, I wrapped the brisket in foil and increased the temperature to about 325F in the smoker. I waited until about 8AM (the next day) and removed the brisket when the meat temp was 200F.
I cross checked the temperature probes with other thermometers -- one attached to the grill (which matched the ambient probe w/i 5 degrees), and one thermoworks instant read to check the iGrill in the meat (also matched).
Despite the photo below, most of the meat was too dry to eat (especially the flat). The smoke ring was ridiculously large -- I assume this is a result of how long it was on the smoker.
Does anyone know what went wrong here? I feel like I hit the stall way too early and that it lasted way too long. Did I spray too much?
I haven't been able to find many examples of this kind of behavior from other forum posters.
Please help. I am so tired.
