1st Brisket in GSOM ?

Discussion in 'Beef' started by jaycoje, Aug 13, 2009.

  1. Hello all, Did my first Brisket in my small GOSM yesterday. The Brisket was 13 lbs. since it was too big I separated the Point and Flat to fit. I rubbed it the day before and put it in the smoker at about 6:30am at 225 to 235 deg. foiled at 170 deg. took out at 200 deg.(about 6pm). I put it in a cooler for a hour and when I went to pull the point it wouldn't pull. It had a rubbery texture and was tough. The flat was a little better when I sliced it but was still tough. So my question is does separating the point and flat have any effect on it? Or maybe a bad piece of meat? I have always cooked the hole Brisket with my Masterbuilt at home and they have always been great.

    On another note the views are beautiful here in CO. and it was a great day to sit around and smoke.Thanks, Jason.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Well it looked great Jason, was the taste good?
    My only guess on it being tougher than expected is that maybe you should have brought it up that final 5 degrees to 205 instead of 200.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It sure looks good.

    A dumb question, you say you are in Colorado, where do you normally live and is there a big altitude difference between where you are and where you live?

    That could explain differences smoking times and temps. Colorado would be high altitude so I know there would be a difference in air pressure.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I found this on High Altitude cooking hope it will be of some help...
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with beer and think it might be the attiude. Your smoke looks good and I smoke in a Gosm myself and I haven't had a problem with the meat being tough. The fact that you seperated the flat from the point should not have a beiring on toughness of the meat. Maybe you just got a tough hunk of meat. I have had that before specialy with pork loins.
  6. albeesmokin

    albeesmokin Newbie SMF Premier Member

    Altitude for sure! My dad lives in Montana and there is noticeable difference in grilling and smoking times. I did a great job of ruining some chicken and some jerky the last time I was there. Great part about smoking is you can always try again...yummmmm
  7. Thanks for all the replies. I'm in CO. Springs at 6000 or 7000 ft and I used the same time and temp I use at home in Vegas, never thought about altitude. A couple weeks ago I smoked some pork butts in Breckenridge Co. At about 10,000 ft. And they turned out great but I smoked them a little hotter I think about 250 265ish. So maybe I need to cook a little hotter and longer? So let's say it is the altitude and not my cooking. I will be in Austin TX in a few days and maybe I will try again soon to see if that makes a differance. Thanks again, Jason.
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I also agree on the real internal temp varying based on altitude.

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