First ever brisket

[timbre]

Fired up the 'que at about 3am this morning. Giving it a try to see what I can accomplish with a brisket.

2 hours later...

Looks good. I'm not sure if the thermo on my que is working correct. I can't get the beast to regulate below 300. Meat is sittin at 120 degrees. I think I need to go get another thermometer to check the one on the que.

Here is a picture of the progress.



What can I do to get the que to stay down in temp? Is my best bet to remove some fuel?

 

[earache_my_eye]

An accurate thermometer is essential.....if you have doubts about your thermo, then, by all means....get a different one....preferably a digital probe thermometer. Two would be better...one for the meat, and one to track temps in the cook chamber.

If your smoker is running too hot, usually you can get the heat down by closing down the air intake vent. If it keeps running hot, you may have to open the cook chamber periodically to let some heat out until you can get the fire back under control. Although 300 is a bit hot, it's not way too hot, so your brisket isn't in extreme danger....as long as you can get the temp back down around 225-250.

L8r,
Eric

 

[richtee]

/\ what he said! After two hours I would not expect to see that amount of browning/bark...it appears the smoker IS running a bit hot. Dump some heat/remove some coals and get a therm for the smoker... altho I believe yours at this point... a rarity tho.

 

[timbre]

So I ran down to the local store and grabbed a oven thermo. Best I can do for now. It's reading about 245 so I'm happier about the temps. I am running with my air intake fully shut. been venting the cook chamber to cool things down a bit.

The meat just hit 145 so time to wrap and slow it down.

I think I will have to get a new set of thermo's for the cook chamber. Are there any out there that mount in the same spot as the original yet are digital?

thanks for the advice

 

[agmeyer]

What they said already and you are right about it being about ready to foil. I didn't have as much heat only 220 deg and then it started raining after 7 hours on my first brisket so I foiled it and finished it in the oven. I kept the remoted thermometer in it while in the oven also and took it to 200 deg internal. It turned out great so I've been doing it the same ever since. 8 briskets so far. I liked the checkering or scoring you did on the fat side. I followed someone's advice and used a about a 1 in checkerboard scoring pattern. I then put the yellow mustard on to hold the rub and then wrapped it in plastic wrap for 2 days in the fridge before the smoking and I have been extremely successful so far. I can't see getting up at 0300 for anything other than sex or hunting. Hope you have a good time. Semper Fi and Happy Smoke Wisps from Sedalia, MO.

 

[timbre]

I actually didn't do any checking on the fat layer. It just cracked that way under the little bit of higher heat.

We're now on hour 10. Temp has been holding steady at 185. Finally figured out how to keep the que at a steady temp. Plus figured out that the temp gauge on the que is reading 50 degrees hotter than the one I have at grate level.

Getting ready to make some ABT's to go along with dinner.

 

[desertlites]

glad u starting to get that smoker figured out-is a good time to fine tune them (long smokes)good luck on dinner-looking good so far.

 

[timbre]

Well the brisket was a hit.



It didn't last long once it was out. When I pulled it out of the foil to pull it almost fell apart in my hands. I would have to say that was one good brisket.

Made some finishing sauce from the drippings that were in the pan below during the smoke. Added some sweet hot mustard, apple cider vinegar, tequila, and some honey to take a bit of the bite off.

Now I want to go get another one and smoke it so I have some for myself :)

 

[daboys]

Good job timbre. Glad it was a hit for you.

 

[bbqgoddess]

timbre!
Great firsty!! super props, it looks great!!

 

[earache_my_eye]

Sounds like you pulled off a great hit.......glad it all came together and worked out for you.......

L8r,
Eric