First Q pic

Discussion in 'Beef' started by basheirt, Dec 16, 2014.

  1. basheirt

    basheirt Newbie

    PA
    I'm not sure where I'm supposed to post this, but here is my very first Q... A smoked brisket.

    Took way longer than expected because I set temp too low. Only 6 pounds... Took nearly 13 hours.
     
  2. bear55

    bear55 Master of the Pit

    When I smoke a brisket I plan for an hour per pound plus 2 hours @235.  Now I always foil my briskets at 165 IT and then take the brisket to 195-197 pull and place in an ice chest and then slice.  You said you set the temp to low, what temp did you set?
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great buddy, how did it taste?
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, I would love to see a pic of that being cut into!
     
  5. basheirt

    basheirt Newbie

    PA
    Well... I had a little issue. Because the advice I was given told me to cook at only 200*,it took 13 hours just to reach IT of 183. At that point it was 8:45pm and we were dying.

    I took it out (sorry!) and sliced it up. Honestly, the rub was amazing (something I concocted from a number of recipes I found here) and the meat was tasty. It just wasn't as tender as it would have been if the IT got where it was supposed to.

    I would do this exactly the same way again but would smoke at 235 instead of 200.
     
  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Hey, I'm not judging... We all have done it... What kind of smoker were you using?
     
  7. basheirt

    basheirt Newbie

    PA
    MES30 with the remote control. The temp seem perfect. I used 3 scoops of hickory over the course of the day. Flavor of the meat could not have been better, honestly. Even my very picky 16 year old daughter complimented my food!
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    It's all a learning process. I can't honestly think of one thing I've cooked With which I've been 100% happy. There's always that one little detail I want to change next time. I swear if I ever do finish a meal and say " well that's it, I can't do any better" I'll probably give my smoker away and find a new hobby.
     
    beefy bill likes this.
  9. Nice, looks good to me. Be sure and post pictures of your next smoke from start to finish

    Gary
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]     Looks good...
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good nice bark on it.
     
  12. basheirt

    basheirt Newbie

    PA
    Really wish I cooked at 235 instead of 200. It could have been so much more tender.

    It was a bit dry. Is that likely because it didn't get to the right IT? Or because I didn't wrap it in foil at 165IT? Or because I cooked it TOO long?
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    What kind of meat probe did you use? Did you use a separate probe for the CC on your MES?
     
  14. timberjet

    timberjet Master of the Pit

    16 hours is not too long for a six pound slab of muscle. Some hunks of meat just take longer for the heat to break down the fibers and tissue. I have had chuck roasts in that range take that long before. Did you rest it for 45 minutes or so? If you cut right into it you bled all the juices right out of that baby. I take mine to 205 more or less depending on the probe test. Probe test... push probe in and when it goes in like a hot knife through butter it is done. You should check your thermometer in boiling water and see what it reads. 212 is boiling at sea level. Both the chamber therm. and the meat therm. Next time you do a big piece of meat start way early. Better to be done early than eat at midnight. hahaha....
     
    Last edited: Dec 17, 2014

Share This Page