Brisket smoke 2day

Discussion in 'Beef' started by smokinfam, Jan 28, 2012.

  1. smokinfam

    smokinfam Smoke Blower

    I started a 4.5lb brisket this morning around 6am. Here it is:

    [​IMG]
     
  2. kevin13

    kevin13 Meat Mopper SMF Premier Member

    Good luck...I just started mine about 30 min. ago.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    so far so good
     
  5. smokinfam

    smokinfam Smoke Blower

    The 4.5lb brisket was tender but drier than I would prefer.  Here is the process I followed:

    1.  soaked overnight in buttermilk

    2.  Put in smoker at 6am.  Smoker temperature 185F.

    3.  Foiled around 12am.  Meat temperature was 155F.

    4.  Around 2pm, I turned up temperature to 225F

    3.  Pulled off foil around 3pm.  Meat temperature was 208F.

    4.  Put back in smoker for 1 hour @ 225F.  Meat temperature dropped to around 180F

    Any ideas why it may have dried out?  Did I smoke it too long?

    [​IMG]

    [​IMG]
     
  6. smoketexring

    smoketexring Fire Starter

    I like to see the meat temp no higher than 200 degrees. When it hits that I take it out and FTC for an hour or two.  

    When your meat temp hit 208 I would have taken it out instead putting back in for another hour.  That may have dried it out more.

    Well, it looks good anyway.  Sauce it up and enjoy.

    Smoke
     
    Last edited: Jan 28, 2012
  7. [​IMG], please send to me 2 pounds.
     
  8. makes me hungry.
     
  9. geerock

    geerock Master of the Pit SMF Premier Member

    Yeah, I think Smoke Tex Ring is right........  you went too far on the initial cook.  A shade over 190 is when I like to wrap it up.  208 is a bit high.  Also, I don't quite get how you got 180 after putting it in a 225 oven for an hour after it was 208 ???    Anyway, she should still be tender, though a bit dry, so just let it simmer in your favorite thin sauce and she'll be good eatin'.  I don't know how many briskets you've done, but what you have there looks pretty good.  Ain't the easiest piece of meat to master.
     
    Last edited: Jan 29, 2012
  10. tyotrain

    tyotrain Master of the Pit

    Looks Great nice job. Bet it taste good to.


    Sent from my iPhone using Tapatalk

    Have fun and Happy smoking :)
     
  11. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    What does FTC mean?
     
  12. cromag

    cromag Smoking Fanatic

    maybe foil towel cooler
     
  13. sprky

    sprky Master of the Pit OTBS Member

            [​IMG]
     


     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now the brisket look juicy and I know it tastes that good to.
     
  15. Once you take out of the foil it should be ready to eat.  If I smoke a brisket and want to foil it, then that would be the last thing I do.  Once I take it out of the foil it is going inside for slicing.  I think that taking it out of the foil and putting back in heat dried it out.
     

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