I wanted to impress the family with a 11 lb. Packer brisket for a late lunch for Fathers day.
I worked the time line backwards from a 4 pm serving figuring 12 hrs for the brisket and another 2 hrs for the burnt ends, which gave me a start time of 2 am Sun am. On Sat. I injected it and applied the rub. I use a Master built off set smoker that I modified to LP. and a smoke pan. At 1:30 am. I preheated the the smoker, I use 3 different thermometers, 2 bi-metal and one electronic. At 2 am. I put the brisket on at 220 degrees, checking it every 30 min. for temp. and smoke, the temp. never got over 250. I planned to wrap the brisket at 160 degrees so at 8am I checked it with a instant read thermometer and to my surprise the lowest temp I could find was 200 degrees. With 7-8 hrs. to go I was at a loss of what to do, I put the brisket in a aluminum pan and added some beef broth and turned the heat down to 190. At 1pm I pulled the brisket and carved it. It was very stringy and hard to slice and a touch on the dry side.
http:// I would Appreciate anybody’s input on what went wrong and what they would have done different .
I worked the time line backwards from a 4 pm serving figuring 12 hrs for the brisket and another 2 hrs for the burnt ends, which gave me a start time of 2 am Sun am. On Sat. I injected it and applied the rub. I use a Master built off set smoker that I modified to LP. and a smoke pan. At 1:30 am. I preheated the the smoker, I use 3 different thermometers, 2 bi-metal and one electronic. At 2 am. I put the brisket on at 220 degrees, checking it every 30 min. for temp. and smoke, the temp. never got over 250. I planned to wrap the brisket at 160 degrees so at 8am I checked it with a instant read thermometer and to my surprise the lowest temp I could find was 200 degrees. With 7-8 hrs. to go I was at a loss of what to do, I put the brisket in a aluminum pan and added some beef broth and turned the heat down to 190. At 1pm I pulled the brisket and carved it. It was very stringy and hard to slice and a touch on the dry side.
http:// I would Appreciate anybody’s input on what went wrong and what they would have done different .