brisket HELP!!

Discussion in 'Beef' started by phinfan, Sep 16, 2007.

  1. phinfan

    phinfan Smoke Blower

    Hello

    I started a 7.5 lb brisket at about 8:30 last night. I foiled it at 4 am at 160. When I woke up to go to church it was 183 this was at 8 am. It is only 190 now at 3pm. I expected it to be done when I got home from church. I know about the plateau , is that what I am experiencing? Do I need to pull it off the smoker?

    Thanks
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    do you want to slice it or pull it

    at 190, its perfect for slicing.........take it out........wrap it up in foil GOOD

    if you want to pull it.....let it go, from what i understand, to 200, then wrap

    wrap it up and a couple towels.......and put into a cooler

    now......i just did my first brisket last nite

    so i am where you are, tho mines in the cooler

    hoping temps will hold till supper at 7 cst

    Wd
     
  3. catfish

    catfish Meat Mopper OTBS Member

    I had a experience just like this. Ya just have to wait it out.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    its not stalled at 190......its ready if you plan on slicing it

    200 for pulling


    err.....it SHOULDN"T be stalled.......from my experience........it stalls upper 150's- upper 160's
    BUT your mileage may vary

    Wd
     
  5. catfish

    catfish Meat Mopper OTBS Member

    I know the temp on the last one I did which was the first one. Was like molases in january when it past the pleatau. The temp was going up very slow.
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    mine went from 170 to 190, when i put it in the cooler, took less than 3hours..........

    now if it will hold temps till supper.....heheeh


    Wd
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I have found the slower it hits the 195*-200* the better, just don't crank the heat up when it starts to stall out, keep the smoker at 225* and ride it out.
     
  8. jaynik

    jaynik Smoking Fanatic

    Yup, good things are happening in the plateau. All that collagen is breaking down and making things nice and smooshy. Hope it came out ok.
     
  9. phinfan

    phinfan Smoke Blower

    Well not a good ending. I waited it out. it reached 200, I rested it, when we ate it it was dry and stringy. flavor was ok but not at all as good as my last one. Other than time everything went as advertised. Do you think the problem was with the meat? Way bummed.
     
  10. jaynik

    jaynik Smoking Fanatic

    I think they just do that sometimes. I started using a drip pan, then foiling with those juices in the drip pan to keep it from getting too dry. If it wasn't all that great as is, don't lose hope. It would make a killer chili, or pot pie, quesadilla, etc. If you don't want the rest, send it to me. I'll give it a proper burial. :)
     
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    could be the meat,cooking time, the weather....ya took notes on the last 1 ?
    try that again same way.... did ya save the drippings ?
     
  12. phinfan

    phinfan Smoke Blower

    did not save the drippings. The last one had it's own issues. On that one things did not go as advertised, but it still turned out better than this one.

    thanks
     
  13. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i'd be willing to help w/ leftovers...
     
  14. clyde

    clyde StickBurners

    Did you foil it? Was it a flat, point, or a Packer trim? If it was a flat, there's not much way to cook one that long w/o foiling and have it not dry out. In fact there's not much way to cook any 7# cut that long w/o foiling and have it turn out juicy.

    You can get plenty of smoke into the meat in 3 or 4 hours. Foiling after that will only help the smoke flavor penetrate and keep the meat juicy at the same time.
     
  15. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I had one dry out a little on me, but I added some finishing sauce (well may be a dash more then little) and it turned out great. I'm sure if you put a little in a bunch of boxes and mail it to all of us, we'll let you know what we think about it.
     
  16. phinfan

    phinfan Smoke Blower

    thanks for the replies, I'll give er another try another day.
     
  17. catfish

    catfish Meat Mopper OTBS Member

    Thats the spirit. Don't give up.
     
  18. clyde

    clyde StickBurners

    EAT MORE CAMEL MEAT!!!!!

    oink snort whoooeeee
     

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