My first brisket, couple questions

Discussion in 'Beef' started by tricks, Apr 16, 2016.

  1. tricks

    tricks Newbie

    So I started my 11 pound brisket at about noon. Everything is going good, it's at 160 right now after 6 hours. I'm curious if the last 40-50 degrees takes a really long time. I'm planning on letting it go through the night assuming it will need to. I'm using a MES 30, at 230 degrees. Hickory and cherry wood and spritzing with apple juice once an hour. I'll add photos in a bit!
     
  2. one eyed jack

    one eyed jack Master of the Pit

    [​IMG]   Looking forward to your pic's.

    Best luck with your smoke.  Did you wrap your brisket at around 165?  That will speed up the remainder of your smoke.
     
  3. pigfeet33

    pigfeet33 Fire Starter

    One eyed jack is right, keep in mind that each piece of meat is different and some will stall for hours and some won't. Using the Texas crutch method helps your meat power through the stall but will result in less bark. Post some pics soon!
     
  4. tricks

    tricks Newbie

    All done! I ended up just letting creep its way up there, no foil. Pulled it out at 198.
     
  5. So, how long did it end up taking?  
     
  6. tricks

    tricks Newbie

    14 and a half hours
     
  7. pigfeet33

    pigfeet33 Fire Starter

    Looks good!
     
  8. muralboy

    muralboy Smoking Fanatic

    Great looking brisket
     
  9. smokinal

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

    The brisket looks real good!

    Nice job!

    Al
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,looking forward to the sliced shots!
     
  11. tricks

    tricks Newbie

    Here is it cut in half long way, we are splitting it with friends. Otherwise I wouldn't of cut it like this.
     

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