First brisket with OFB

Discussion in 'Beef' started by froman524, Oct 15, 2016.

  1. froman524

    froman524 Fire Starter

    It's a beautiful morning to start a brisket, about 45° out here in Baltimore
    Using Black Diamond Charwood I found at Ace Hardware for the first time.
    Woke up at 5, seasoned a 5.8 lb flat, got the fire going (took 2.5 chimneys to get up to 225), in the Char-Griller at 6. Threw a few handful of dry Char-Broil whiskey wood chips (whatever they are) on the fire for some smoke.
    Started a fire in the fire pit with oak to add to the firebox as necessary
    IT at 110° at 7am
    Will update throughout the day. Shooting to serve around 3pm
  2. smokinal

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

    Sounds like a perfect day to smoke a brisket!

  3. froman524

    froman524 Fire Starter

    160° IT at 8:15 am. Too fast?
  4. froman524

    froman524 Fire Starter

    Just before 9 a.m.- started a chimney
    IT 170°
    grill temp 175
  5. froman524

    froman524 Fire Starter

    It's 10a.m.and my IT is 203° already despite the fact that my temp gauges say the grill temp is 190 on one side and 200 on the other, although they were closer to 225 for a while.

    I feel like this is way too fast.

    Should I take it out of the foil?

    Should I take it off?
  6. froman524

    froman524 Fire Starter

    10:10- toothpick test good in some spots, not add good in others. out of foil, back in smoker to hopefully get some better bark
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If your pit temp is reading 190 & 200 it would be impossible for the meat to be at 203. Also the fact that your brisket is cooking so fast indicates that your pit temp is higher than your therms are reading. If I had to guess I'd say your pit therms are not accurate. Have you tested them or used an independent therm that has been tested on the cookeing grate to verify the pit temps?
  8. froman524

    froman524 Fire Starter

    Yeah, first time with these new pit therms. After I took the meat off, I put the remote therm back in (through a small piece of wood with a hole so it doesn't touch the grate). It's reading about 25° higher than the pit terms. But that means the pit temp during most of the smoke was actually between 200 and 250, which is right where I wanted to be. Still seems fast.
  9. froman524

    froman524 Fire Starter

    Turned out pretty good. Pull apart tender in some spots, a little less so in others. Decent moisture, probably would have been more so if I left it in the foil, but I did get a nice bark.
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Nice looking cow there for the first go. Id eat it. Great job. Thumbs Up

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