First Brisket

Discussion in 'Beef' started by dwiens, Sep 17, 2008.

  1. dwiens

    dwiens Fire Starter

    So last night I tried my hand at my first brisket. It was about 7.5#'s. I had rubbed it the night before and wrapped it in Saran wrap and placed in refrigerator. I placed on my electric ECB with some JD oak wood at 6 pm. the break down of temps and times are as follows:

    Time Meat Temp Smoker Temp
    7 pm 116 236
    8 pm 148 244
    9:30 pm 156 222
    10:40 pm 159 220
    1:30 am 162 200 ***wrapped in foil, place back on smkr
    5:05 am 197 210
    ***off, cooler and wrapped in blankets
    5:45 sliced the flat, pulled the point

    It has great flavor and very moist but was disappointed that it had no visible smoke ring and was actually brown and not really a pink color to the internal meat. I did not sear the meat either. Any thoughts or suggestions?
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    If you are very concerned with the smoke ring, take a piece of kingsford charcoal (not lump) and let it smolder with your chips. That should give you a ring.
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Try using chunks instead of chips.
    Brisket should be brown inside, you just cooked the heck out of it! [​IMG]
    Pics???
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    LOL,

    I would like to know how ya got a refrigerated brisket from 40-45 degrees to 116 in an hr![​IMG] That just aint right.Maybe 90- 100 degrees.

    smoke rings are overrated anyways![​IMG]
     
  5. How can you be dissappointed if it was juicy and flavorful? Most of the people that eat my brisket and rave about it don't even know what one is. I use an electric smoker so none of my briskets have a smoke ring but I don't believe that it affects the taste any.
     
  6. dwiens

    dwiens Fire Starter

    Did I cook it too long or too high of temps?
     
  7. dwiens

    dwiens Fire Starter

    Your right, the reviews are great. People loved it here at work. I put it out around 9 this morning and and its gone at 11 am.
     
  8. dwiens

    dwiens Fire Starter

    Not sure but it may have been closer to 5:30 on but pretty close to 7 it was 116.
     
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Absolutely not....
    I'm saying you took a nasty cut of beef and slow smoked for 11 hrs...
    Shouldn't be any pink inside.
    Sounds like you did great, but since theres no pics, it probably was just a dream....[​IMG]
     
  10. dwiens

    dwiens Fire Starter

    Yeah, I thought about doing Qview, but my wife already thinks I am crazy for taking all that time to make it. No complaints when she is eating it though!!![​IMG]
     
  11. 1894

    1894 Smoking Fanatic SMF Premier Member

    Sounds like you did real good [​IMG]

    Your wife will understand the importance of qview soon enough , just show her some of the pics on here. [​IMG]
    I'm lucky , my better half loves photography. After laughing at me the first few times and then seeing the pics here on smf , I've actually been elbowed out of the way and told that "me and my point and shoot camera can't get as good of a pic as she can with her big rig " And she was right [​IMG]

    From one of my first smokes :
     

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