Brisket Wars

Discussion in 'Beef' started by blackhawk19, Sep 2, 2007.

  1. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I named the post that because I didn't know who one until a little while ago and this was my first brisket. This post should be the poster child for everybody that asks how long will it take. I smoked a 3lb flat and two fatty today, Everybody says that a brisket takes roughly 1:15 to 1:30 a lb, by that I'm looking at 41/2hrs, Wrong and this is why you have to go by temps.
    Ready to go


    Smoker was at 225° to 250° for the whole smoke
    Time Meat Temp
    10:45 65
    11:45 120
    12:45 143
    2hrs into smoke

    1:45 151
    2:45 153
    3:45 169 leaving plateau
    4:45 183
    5:45 184 at this time I put another probe in to make sure it was right, it was because it was like it was in a second plateau
    6:15 195 I removed it


    This 3lb brisket took 7hrs and 30min, this is an example of the fact that every piece of meat acts different
    I wrapped it and let it rest a sliced it a little while ago and found I won the war, it tasted great
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Sure looks good!!
     
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Thats a great looking brisket!. I agree, the meat determines how long it will take until it's done. You just never know for sure. I'm glad you won the "war".[​IMG]
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Fact, i have always said you cant go by time, it aint a cake.
    AND that looks Awsome, hope it tastes as good as ut looks
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Sure looks good!

    I WANT A BRISKET! [​IMG]
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great lookin' "skit" bh19- now if we get ya tending wood....- you will truly be my hero.....why don't ya come visit... yer on yer way braddah.
     
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    LOOKS DRY.................................[​IMG]
     
  8. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    even a cake you still have to feel...
     
  9. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    If you go by TulsaJeff's "timing" you figure at 1.5 hrs per pound plus up to 4 hrs to allow for the plateau. You got lucky and hit the long side of the formula.

    But you're right.. it's done when it's done - no matter how long it's been.
     
  10. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Ditto[​IMG]

    I still need to do my 1st brisket.

    Also excellent point on reading the meat not the clock[​IMG]
     
  11. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    Maybe it's just me, but I found everything took longer than expected in my GOSM. Now that I have been using my CG, everything cooks in about the amount of time you would expect it to.

    Example: Usually I cook 2 butts at a time. (Double pack from Sam's) On my GOSM, I would start them at 5 am and would be pulling them off at 10:00 pm. On my Char Griller, I started them at 5 am and was pulling the first one off at 4:00 pm. Both smokers averaged between 225 and 250 using my ET-73's
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on the good looking Q. Glad you won the battle against time.
     
  13. ryan

    ryan Newbie

    I would have the same thing with my WSM. Some stuff, like butts, would take waaay longer than expected, like 16 hours. Now that I'm using my BarBChef, that's cut down to 10–12 hours.
     

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