Need help with first brisket

talon4x4

Newbie

Original poster

Aug 6, 2016

4

10

• Aug 30, 2016

• #1

Started smoking my very first brisket this morning (2nd thing I've ever smoked in my life).  I'm using an electric smoker with the temp set to 225.  Everything has been going perfectly today.  Got through the plateau after finding out it should do that.  Wrapped in butcher paper after it hit 170 and waited for 190.  The waiting is kind of over but the brisket appears to only be partially done.  The point is at 192 but the flat is at 175.

And I've moved the temp probes around to different places and I generally get the same temps.  The probe glides easily into the point but there is still resistance in the flat.

What should I do?

 

Last edited: Aug 30, 2016

okie362

Smoking Fanatic

Aug 2, 2014

425

67

Southeastern OK

• Aug 31, 2016

• #2

I'd let it continue cooking. I often have to take them to 200 or better to get the flat to the tenderness I like.

 

okie362

Smoking Fanatic

Aug 2, 2014

425

67

Southeastern OK

• Aug 31, 2016

• #3

Just realized the age of this post....You can pull it off now I think 

 

essexsmoker

Smoke Blower

Dec 13, 2015

105

17

Essex, UK

• Aug 31, 2016

• #4

Okie362 said:

Just realized the age of this post....You can pull it off now I think 

Click to expand...

LMAO

Sent from my SM-G900F using Tapatalk

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,385

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Central Florida (Sebring)

• Aug 31, 2016

• #5

How did it turn out?

Al

 

talon4x4

Newbie

Original poster

Thread starter

Aug 6, 2016

4

10

• Aug 31, 2016

• #6

It definitely could have stayed a bit longer even though the point did reach 205 and the flat was at 180 when I eventually pulled it.  I was also disappointed that I didn't have much of a smoke ring like I see in so many of the pics on here and I had to smoking for 10hrs.  All in all it wasn't horrible for my first try.  My wife and kids thought it was great, so that's always a plus.

I am wondering though, does the point generally cook faster than the flat?  It was so much thicker I would have thought it would have taken longer.  In the future, should I separate the two so I can pull them out at different times?

 

SmokinAl

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• Aug 31, 2016

• #7

If you were using an electric smoker, you won't get a smoke ring.

I always separate the point & flat before smoking them.

I usually make burnt ends with the point, so having the two separated ahead of time makes things much easier.

Next time you will know to cook the flat a little longer.

You can start checking it at 190 IT for probe tenderness, sometimes they can go to 205+ before they are done.

But sometimes they may be done at 190-195.

A toothpick should go in multiple places with little to no resistance, like room temp butter.

Al

 

• 

Reactions: talon4x4

talon4x4

Newbie

Original poster

Thread starter

Aug 6, 2016

4

10

• Aug 31, 2016

• #8

SmokinAl said:

 
If you were using an electric smoker, you won't get a smoke ring.

I always separate the point & flat before smoking them.

I usually make burnt ends with the point, so having the two separated ahead of time makes things much easier.

Next time you will know to cook the flat a little longer.

You can start checking it at 190 IT for probe tenderness, sometimes they can go to 205+ before they are done.

But sometimes they may be done at 190-195.

A toothpick should go in multiple places with little to no resistance, like room temp butter.

Al

Click to expand...

Ahh ok.  Thank you for the info and tips Al.  This will greatly help me on the next smoke.