brisket

Discussion in 'Pork' started by ryeguy45, Jan 14, 2014.

  1. ryeguy45

    ryeguy45 Smoke Blower

    USA
    this past weekend I smoked a 15 pound brisket. I smoked it for 19 hours and it still wasn't done. I put it in the oven to finish it off...is this normal? what did I do wrong? also, when I try to cut it, it only shreds, whether it is cold, room temp or hot. I feel kind of dumb but this is my first brisket.










     
  2. yotzee

    yotzee Smoking Fanatic

    How did you prepare it?

    What temp were you smoking it at?

    Did you use a Texas Crutch?

    What was your criteria for "done"
     
  3. frosty

    frosty Master of the Pit

    Well, the end result looks to be tender!  Also, what was your temp in the oven and how long?

    Don't be discouraged!  The color looks great, and the technique can be refined.

    Good luck!

    [​IMG]
     
  4. ryeguy45

    ryeguy45 Smoke Blower

    USA
    I put on a small rub that was left over from when I smoked a pork shoulder, I didn't marinate it like I have read online. I had the smoker going between 225 and 250. I didn't do the texas crutch method.  after smoking it for the 19 hours I checked the internal temp in a few different places and it was only reading 130 degrees. I cant remember how long it was in the oven (200 degrees) for but a friend told me to wrap it up in tinfoil and put it on a cookie sheet and then pour a can of beer inside the tinfoil and close it up. I did that and it took away a little smoke flavor but not all of it...it was perfect

    does the type of wood you use effect the cooking temps....I used misquite mini log with two bags of cherry chips.

    I think I should have used hickory....hickory is actually what I thought I had in the garage...but, it happens

    thanks everyone for your help
     
  5. Man for your first brisket you went big. My first time brisket I did a 3 pounder and it took me 12 hr, at 250
     
  6. jirod

    jirod Smoke Blower

    What are you using for thermometers in both the smoker and the meat?

    225-250 for 19 hours should have put you WAY above an IT of 130.  My guess is one of your thermometers is off.
     
  7. geerock

    geerock Master of the Pit SMF Premier Member

    X2......brisket is all patience. And 130 IT after 19 hours is not only ridiculously slow, its dangerous for foodborne pathogens. Your temp gauge is off.
     
  8. ryeguy45

    ryeguy45 Smoke Blower

    USA
    I went with the large brisket because I know it was fresh, I know the butcher personally and I was having a party.  i use a Comark PDT300 for IT of the meat and the smoker thermometer with a oven thermometer just incase the smoker thermometer is off by some degree's..i plan on buying a digital wireless thermometer soon. what brand do y'all recommend
     
  9. I like the maverick 2 prove one for the meat and the other for temp on the grate your smoking on. Work great. Got my at Amazon.com
     

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