4 lb brisket took 12 hours?

Discussion in 'Beef' started by rudydoc, Jul 4, 2016.

  1. rudydoc

    rudydoc Newbie

    I received a MES 30 for Father's Dad today was the first time I used it. Started with a 4lb (pre trimmed) flat brisket. Put rub on last night and kept in refrigerator over night. Put it on preheated smoker at noon (215 degrees). Expected it to be done around 6.5 hours, but it just finally reached 195 degrees (internal temp) almost 12 hours later. Any ideas why it took so long? I've seen other posts where larger cuts were done much faster. Did I do something wrong in the process?
  2. tropics

    tropics Smoking Guru SMF Premier Member

    Did you use the built in thermometer for the meat and the cooking chamber? 215* is a really low temp.

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cooking it at that temp., I'll bet it was nice and moist....   Moist tender meat usually takes a long slow cook...

    Were you happy with the results ??
    Last edited: Jul 4, 2016
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Rudy Doc
    Next time go for 235 degrees .. It's still low enough to give you tender meat , but it will be done slightly quicker..
    Like Dave said.. It must have been really tender?
  5. rudydoc

    rudydoc Newbie

    Yes it was! I had been looking at videos for the instructions and temperature. Unfortunately, after I let it rest for another hour it was after midnight. Only tasted it, so it will be for dinner tonight. Any suggestions on reheating?
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    180-200 ish in the oven for an hour or 2...

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