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Started By
Message
Smoking Brisket Today
Posted on 6/20/20 at 8:32 am
Posted on 6/20/20 at 8:32 am
Smoking a brisket today as well as making some smoked Queso later. I’d like to keep a thread open for this smoke day because I always have trouble with my brisket.
I’m about 45 - 1 hr in the smoke. I suck at trimming and may have over trimmed so I saved some of the fat and put it on the grill extender over the brisket so it will render on top.
Flat
Point
My main goal is I don’t want it done cooking in 4 hours. I want a long 8 hr minimum smoke. My last brisket finished in 4 hours and was a disappointment. It was also a thin select cut. This one I’m smoking today was a prime 15.5 lb’er pre-trimming. Probably around 12-13 lbs after trimming.
Rubbed with Dijon mustard and salt and pepper. Point will be turned into burnt ends.
I’m about 45 - 1 hr in the smoke. I suck at trimming and may have over trimmed so I saved some of the fat and put it on the grill extender over the brisket so it will render on top.
Flat
Point
My main goal is I don’t want it done cooking in 4 hours. I want a long 8 hr minimum smoke. My last brisket finished in 4 hours and was a disappointment. It was also a thin select cut. This one I’m smoking today was a prime 15.5 lb’er pre-trimming. Probably around 12-13 lbs after trimming.
Rubbed with Dijon mustard and salt and pepper. Point will be turned into burnt ends.
This post was edited on 6/20/20 at 8:34 am
3
Posted on 6/20/20 at 9:06 am to BugAC
Update: 1.5 hours in.
Flat: 135
Point: 122
Pit temp: 250
My pit temp jumped up a little, probably due to me opening it up to take pictures. Closed the flue a bit more, trying to keep it down to 220 area.
Flat: 135
Point: 122
Pit temp: 250
My pit temp jumped up a little, probably due to me opening it up to take pictures. Closed the flue a bit more, trying to keep it down to 220 area.
Posted on 6/20/20 at 9:07 am to BugAC
How many lbs?
Posted on 6/20/20 at 9:09 am to VABuckeye
15.5 before trimming.
Posted on 6/20/20 at 9:09 am to BugAC
I'm doing a flat, today. Smoking with hickory at 250 on a kettle with a DigiQ.
Posted on 6/20/20 at 9:55 am to BugAC
Looks good. I’ve never had a brisket finish in 4 hours ever.
Posted on 6/20/20 at 10:17 am to CP3LSU25
quote:
I’ve never had a brisket finish in 4 hours ever.
I'm thinking that must've been a pot roast...
Posted on 6/20/20 at 10:27 am to Jax-Tiger
Stalled at 166.
Posted on 6/20/20 at 11:14 am to Jax-Tiger
I’m at 162 right now, but I closed the dampers too small before I left to go bourbon hunting. Came back to the pit temp at 160. Opened up the dampers and getting it back up to speed.
Posted on 6/20/20 at 11:26 am to BugAC
quote:
I closed the dampers too small before I left to go bourbon hunting. Came back to the pit temp at 160
Ouch. Hopefully you didn't lose too much time.
Have you considered a DigiQ or something similar? Then you don't have to worry about vents.
Posted on 6/20/20 at 11:44 am to Jax-Tiger
A 4 hour briste had to be flat only and even then my flats take a lot longer than 4 hours to cook.
Posted on 6/20/20 at 12:34 pm to VABuckeye
There are a couple competition guys who have videos on how to do a packer in 4 hours. It's not impossible, I personally wouldn't attempt it.
Bug - what's the plans for the burnt ends? When are you going to remove the point?
And how do you like that thermometer? I'm looking for a remote dual probe thermo that I can monitor remotely.
Bug - what's the plans for the burnt ends? When are you going to remove the point?
And how do you like that thermometer? I'm looking for a remote dual probe thermo that I can monitor remotely.
Posted on 6/20/20 at 12:37 pm to xXLSUXx
Getting mine ready now for first overnight smoke and first brisket on my new Rec Tec Bull.
Posted on 6/20/20 at 12:38 pm to xXLSUXx
So I lost all fire in the pit. Apparently I completely choked off airflow when I left for an hour. So I had to take the brisket off, remove the rack, and restart the coals with the loof lighter. Back up to 220 now, but my internal fell 20 degrees to 140. So I’m going to up the internal to around 275 and let it go.
Plan to pull when internal is 175 to wrap. Once the flat is done, I’ll remove the point, cube it. Baste it. Put it in a pan, then put back on the pit for another hour or so.
I like the I grill. Works wel, and simple to use. And the software is constantly updated.
Plan to pull when internal is 175 to wrap. Once the flat is done, I’ll remove the point, cube it. Baste it. Put it in a pan, then put back on the pit for another hour or so.
I like the I grill. Works wel, and simple to use. And the software is constantly updated.
This post was edited on 6/20/20 at 12:39 pm
Posted on 6/20/20 at 12:43 pm to BugAC
Don't be afraid to wrap it while it's in the 160's. You'll see the stall happen naturally as long as your pit temps are constant. If you wrap it earlier, it'll help along the cooking process as well if you see yourself rushed for time. You just want to make sure you've had several hours of it unwrapped to get the smoke ring.
This post was edited on 6/20/20 at 12:44 pm
Posted on 6/20/20 at 12:45 pm to xXLSUXx
quote:
Don't be afraid to wrap it while it's in the 160's. You'll see the stall happen naturally as long as your pit temps are constant. If you wrap it earlier, it'll help along the cooking process as well if you see yourself rushed for time. You just want to make sure you've had several hours of it unwrapped to get the smoke ring.
I’ll check temps at 3. Hopefully I’ll be in the 160s then. I have butcher paper but my JBE to use foil to increase internal. Want to pull it around 6 to rest, and serve around 730.
Posted on 6/20/20 at 12:48 pm to BugAC
Never cook to temp....always cook until your temp probe passes through the meat like passing through warm butter.
I probe ever 30 minutes once the meat hits 195. Remember every brisket is different, I’ve never had 2 cook exactly the same.Good luck
I probe ever 30 minutes once the meat hits 195. Remember every brisket is different, I’ve never had 2 cook exactly the same.Good luck
Posted on 6/20/20 at 12:52 pm to AncientTiger
Yje old one knows what he's talking about.
Posted on 6/20/20 at 1:13 pm to AncientTiger
quote:
Never cook to temp....always cook until your temp probe passes through the meat like passing through warm butter
Will do, thanks.
Internal for flat back at 160. Point is at 148. Joe temp is 275. Lost a little time but may be for the best. We’ll see. Until then, beer!
Posted on 6/20/20 at 1:42 pm to BugAC
And in 30 minutes I’m at 180. I don’t understand brisket. Does a ceramic just cook quicker? Point is at 162.
This post was edited on 6/20/20 at 1:43 pm
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