First Brisky on New Smoker!

[tukson]

At 4hrs the smoker is at 220f and the internal temp is at 163f... going to foil it at 165f and then take it up to 200f if that is about what I'm supposed to do!

 

[meatinc]

Your times are on target so far.  Meat didn't get stuck and after you foil it it won't have a chance.  Looking really good.

 

[tukson]

It hung at 163f for about 15min then 164f for about 30min then I wrapped it at 164f on the 5hour mark. It seems to not have done the dreaded hang up in the 150f range...This thing is doing (temp wise) like all the pork shoulders I've done in the past.

We got it in the foil at just the right time... there is lightning and thunder and a Great Black Cloud coming over the mountain at us....... If we get to big of a storm, I can always take it into the oven if I have too!

 

[erain]

At 4hrs the smoker is at 220f and the internal temp is at 163f... going to foil it at 165f and then take it up to 200f if that is about what I'm supposed to do!

looking good so far... i echo the concerns on the leaving on the counter overnite and the unknown time in the danger zone. if you need to do this again have a cooler w/ice handy. sometimes frig gets over full with food preps on a big smoke and i will go that route. not to mention i can have the food close to the smoker. when i sear mine they go straight from the frig or cooler to the hot searing grill. that way the sear has basically no effect on int temp. aside from that looks like everything is looking good...

also on edit, i reviewed the thread, when you inserted the probe to measure the int temp on the counter, the intact muscle was compromised... see the food saftey forum and ck it out.

 

[tukson]

Thanks erain, I've got a lot to learn about food safety practices.... I had a cooler, but didn't think to use it last night.... thanks for the advice .... this one didn't have a stall time like I've read about.. it slowed down a couple times, but seemed to keep ticking up ..... It also seems to be finishing a lot faster than I've planned on... it has been 6.5hrs now and it is at 186f and slowly climbing with the smoker holding fairly steady at 225f at the moment.... the alarm just started sounding at 195f so I will get the insulated cooler ready and set it in there for a couple of hours all tucked away under foil and wrapped in towels. ... I'm going to leave the probe in to see how it does in the box...

 

[duffman]

I wish I was having a brisket tonight. Mmmm sounds so good. 

 

[tukson]

It is now 7hours into the smoke and I just wrapped it in towels and put it in the box.... the probe reads at 201f and I will leave it in the box for two hours for a total of 9hours... I am suprised at how quick it has finished.......

 

[tukson]

DUFFMAN, Come on over, we always have enough room to feed someone else... and with the new smoker everyone here is getting tired of smoked meat ....LOL!

 

[duffman]

Are you having it tonight or tomorrow night?

 

[tukson]

Well I'm having a slice tonight, but the family is having it tomorrow at noon.....

I am suprised that it finished in 7hours and will be ready to eat in 9hours after the two hour setting.....

by the way, the last time I saw Nebraska play was at Stillwater, Ok. and Tom Osburn was still coach.. needless to say they beat the crap out of the cowboys that night and I haven't seen them since.. fortunately...LOL.

 

[duffman]

Well heck I can probably make the drive down by tomorrow noon if I speed a little. 

OK State had some down years there but they are getting pretty good again. 

We had our own little football problems after Tom left but now that he is the AD all seems to be falling back into place again. I am excited for FB season to start and have some people over for smoking.

You from Oklahoma originally?

 

[tukson]

Yeah! poor farmers that had peanuts and watermelons and a few cattle..in Eastern Oklahoma...

and anything else we could make a living out of... LOL...

Well, we unwrapped and sampled it about an hour ago and I don't know for the life of me why I haven't done one of these before... it is fantastic!!!!!!!!!!!!!!!  delicious.. this is definitely not the last one....

Here it is just unwrapped and the last internal read was 170f internally.

 

[tukson]

Having never butchered a whole brisket before, I was a bit apprehensive, but I used a sharp knife and after reading on here how to seperate the point from the flat I'm now an expurt LOL....

the point is on the right and the flat on the left....

and a few slices of each before pulling it and bagging it to put in the fridge... I was suprised at how much liquid was in the pan after setting for 2hours... about a cup and a half.. plus there was about the same ammount left in the drip pan in the smoker also, but about half of that was fat since I didn't trim it before smoking... thanks erain.. I'm converted to sear all my briskets from here on..and did it with the fat up and foiled it at 165f and took it to 201f for the final max temp before setting out of smoker...

Xpurt!

 

[celticgladiator]

looks great!!!! nice job!!!!

 

[tukson]

Thanks celtic, you too! ....... I am going to definitely do more of these... the wife and I both scarfed down more than a small sample of this beast... LOL.  There may not be enough left for lunch tomorrow...

 

[erain]

Thanks celtic, you too! ....... I am going to definitely do more of these... the wife and I both scarfed down more than a small sample of this beast... LOL.  There may not be enough left for lunch tomorrow...

nice job bro... aside from the danger zone deal.... well i guess we all have to learn right, and possibly others picking up useful info at the same time... briskey lookin pretty good, even has a nice lil smoke ring to it... mebe next time you sear the livin tar out of it!!! be surprised... anyway nice looking brisket for your first. and a pleasure helping you out. when someone looks you up for advice is one of the greatest thing to me. just passing on what was passed on to me and was told at that time to say thanks is to continue passing it on. great job bud!!!

 

 

[tukson]

erain, I probably would not have tried a brisket without your advice..thanks again ... and don't run off..LOL.. If the kids get Elk or Deer or ugh..javalina this fall I will need help for making sausages.. something else I have not tried, but always wanted to do ... in the past when we butcher our own there is a lot of stew meat and jerkey... so this time sausage is on the menu!

 

[Bearcarver]

nice job bro... aside from the danger zone deal.... well i guess we all have to learn right, and possibly others picking up useful info at the same time... briskey lookin pretty good, even has a nice lil smoke ring to it... mebe next time you sear the livin tar out of it!!! be surprised... anyway nice looking brisket for your first. and a pleasure helping you out. when someone looks you up for advice is one of the greatest thing to me. just passing on what was passed on to me and was told at that time to say thanks is to continue passing it on. great job bud!!!

 

Ditto to exactly what erain said.

Thanks erain---I type too slow----you saved me time.

Bear

 

[duffman]

Final product looks great Tukson, I was pretty scared to try a brisket but after seeing you do it I think I am going to give it a shoot here in a few weeks. Thanks for all the pics and step byt step instructions. 

 

[tukson]

DUFFMAN, with all the help here, how can we go wrong... ?   I love this place that answers all my questions and concerns as I'm doing it. What service and kindness!

In all honesty this brisket is fantastic... seared and simple spices rubbed in the night before and occasional basting with a spray can of olive oil... my wife and I had slices last night and it was fork cutting tender and delicious. Next time I will try and not scare folks and keep the meat at 40deg or lower till grill time... OOPS! 

Bear, thanks ... it worked out wonderful for my first brisket .. I do think on the next one I will try and trim it like some do and see if the smoke ring will be a bit more prominent, but the flavor was truly there...delicate and tender.