What went wrong?

[ChawMcGraw]

I've made 2 briskets so far that were pretty solid for my first two briskets and being in an electric smoker. This time I decided to try the foil boat method, but this whole cook seemed to be doomed from the start.

Did a small whole brisket, 9.75lbs before trim. Set MES140B to about 230 (probe in both the point and the flat, usually read 15-20 degrees below actual temp). Plan was to get to 170 and foil boat. The amount of booze I had had and the fact it was 2:30 am, coupled with a massive stall at 140-145 in the point, I just foil boated it and threw it in the 225 oven and went to sleep. The timeline of events is in the picture.

Not sure if this has anything to do with the point issues, but putting the probe into the flat went just as it always has, it's tough but it goes in. The point I had to REALLY push hard for it to go in. Like really really hard.

Here is the point with notes:

Here is the first 13 hours of the Flat (stopped recording as it hit the target temp)

I'm just about done, it will have been about 15 hours and 45 min for the 8 pound brisket to hit 202 or so in the point.

 

[sandyut]

To the "really hard to insert probe"...Do you think the probe was in the deckle?

How did the brisket come out?

almost 16 hours on 8lb brisket sounds like a long time. I would check the probes and the cabinet temps and see if everything is reporting correctly and address that first.

 

[ChawMcGraw]

To the "really hard to insert probe"...Do you think the probe was in the deckle?

How did the brisket come out?

almost 16 hours on 8lb brisket sounds like a long time. I would check the probes and the cabinet temps and see if everything is reporting correctly and address that first.

I finally pulled it at 201-point and 208-flat. Edges of the flat were tough, but middle was still probe tender. Point was mostly probe tender but one side of it still had some resistance. For just me I think I'll enjoy it well enough, but I originally was going to portion it out for a few people. Sadly they will have to wait til next week if it turns out anything less than "pretty damn good"

I may have stuck it in the deckle...would that skew the readings high or low compared to the meat around it?

 

[sandyut]

I may have stuck it in the deckle...would that skew the readings high or low compared to the meat around it?

I think it would quite a bit.

Normally the point is done first and the flat is done second: based on temp alone. From my experience.

IT is a good guide, but probe tender is the rule to go by.

 

[voyager 663rd]

Try doing a high heat (350) and wrapping next time. 6 hr for a 13 lb for me at 350 .

 

[ChawMcGraw]

Try doing a high heat (350) and wrapping next time. 6 hr for a 13 lb for me at 350 .

I'd love to but have the smoker only goes up to 275!

 

[sandyut]

Try doing a high heat (350) and wrapping next time. 6 hr for a 13 lb for me at 350 .

Pretty sure the MES has a 275 max temp.

 

[SmokinEdge]

MES as factory notoriously do not track well with set temps. You need to test that with a remote probe first.

Next if it were me, I would smoke for 4-5 hours then have oven preheated to 250-275 and wrap the brisket and into the oven to finish. Cook until probe tender which will likely be 3-5 hours wrapped in the oven or 7-10 hours total time.

 

[voyager 663rd]

Pretty sure the MES has a 275 max temp.

I'd love to but have the smoker only goes up to 275!

Possible then to use it just for the smoke component (an hour or so should be good) and then finish it (at the 350) in the oven?

At least it doesn't have to be an all nighter then.

 

[mneeley490]

Bad smokes are why brisket chili was invented.

 

[Fueling Around]

What temp probes are you using?
The dual reading wireless will typically be off from the actual chamber temps due to evaporation off the meat. Don't sweat it
I separate the flat and point when smoking a brisket. That way you only have to a single style of meat for the smoking before foil panning and finishing in the oven.

 

[ChawMcGraw]

What temp probes are you using?
The dual reading wireless will typically be off from the actual chamber temps due to evaporation off the meat. Don't sweat it
I separate the flat and point when smoking a brisket. That way you only have to a single style of meat for the smoking before foil panning and finishing in the oven.

Yeah I know they aren't accurate at all. I figured out that it's about 15-20 degrees from what they say vs what the temp actually is (ambient temp).
At first I just thought it was blasphemy to separate the two but the more I think about it and the more I see people who mention doing it, I think I might just get a couple briskets and smoke 2-3 Points then 2-3 flats the next time. It's always cold and windy here currently (been pretty warm up until now though) so I was worried about that MB140 being able to handle 2 whole briskets with limited air flow after the brisket takes up the whole rack edge to edge, but 3 smaller pieces seems pretty manageable.