New to smoking...need advise

Discussion in 'For New Members' started by kcsandip, Jan 3, 2016.

  1. kcsandip

    kcsandip Newbie

    So we got a new MES for Christmas...preseasoned it last night. I bought a 7 lb, slightly trimmed brisket for today. I put my rub on it last night, and soaked some wood early this am. Plugged in the smoker, got it to temp..225...then put in the meat, chips and water. Darn temp dropped to 100. So is it really necc to preheat the smoker?

    Also...Is it really 1.5 hrs per lb? I had not planned on dinner at 8 pm!!! Help
     
  2. lamar

    lamar Smoking Fanatic SMF Premier Member

    You applied a 7 lb mass of cold meat in the smoker. If your water was not heated, there is another mass of cold. Add that to the door being opened for a bit....you bet the smoker temp dropped and will take a while to recover.

    An hour and a half is not what you go by....that's only to give a rough estimation. Lots of people use 2 hours as an estimation and that usually gives some time to give the meat a good rest. Every piece of meat cooks different and takes different times to reach the correct IT. There is no way to determine how long a piece of meat will remain in the dreaded stall. It takes patience. Your brisket should reach around 205f before it is done.

    Good luck

    Lamar
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  Everything Lamar says is true.  At 225 your looking at a long smoke.  You can bump up the MES temp, you can smoke till it hits the stall (about 165 ) and finish it in the oven.  No shame in that and it will be a tasty brisket. Like Lamar stated, 205 for that IT for a tender brisket.  Good luck,

    Mike
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    :welcome1:

    All of the above is great info!

    I'll also add this, you need to check your temp probes on the MES. They have a tendency to be off quite a bit sometimes. A boiling water test is best.

    Also, no need to soak your chips. Wet chips like to emit a bad smoke at times.

    When making BBQ, the only thing you need with numbers on it is a thermometer, you can't cook to time. Even 3-2-1 ribs aren't always 6 hours.
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    So....How did go?
     
  6. kcsandip

    kcsandip Newbie

    Edible. Think i may have taken it out to soon. Foil wrapped it for 1.5 hrs, in a cooler with towels. Seemed a bit tough, a lil dry. I kept have for leftovers, reheated that with some beef broth slowly, it was better. So ??? At least it was edible. .lol
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Glad it was edible!  Tough and dry would indicate not smoking it long enough.  The connective tissue in the brisket breaks down and makes the brisket tender and juicy.  I think this happens between 195 and 205 IT, but use a probe test to determine when its done.  It will slide in with no resistance, like warm butter.  This does take some time though.  Happy smoking.

    Mike
     
  8. lamar

    lamar Smoking Fanatic SMF Premier Member

    What was the IT when you pulled it?
     
  9. kcsandip

    kcsandip Newbie

    About 210...toothpick seemed to go in easily, but maybe not easy enough?
     
  10. lamar

    lamar Smoking Fanatic SMF Premier Member

    Sounds good on paper. It's really hard to tell. Sometimes we just get a bad cut of meat. Thing to do is give it another go and get better with experience. Don't give up on only one try.

    Lamar
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just a thought, but did you slice it across the grain? Even a nice and tender brisket is a bit tough if sliced with the grain.
     
  12. kcsandip

    kcsandip Newbie

    Sliced across...but thanks ;)
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Bummer, I was hoping for an easy fix. :biggrin:
     
  14. lamar

    lamar Smoking Fanatic SMF Premier Member

    You pulled it at about 210. What did you measure the temp with? Everything looks to me like not cooked enough. Also, how long was the cook?

    Lamar
     
    Last edited: Jan 9, 2016
  15. kcsandip

    kcsandip Newbie

    With an internal digital thermometer. I'm thinking I pulled it off to soon as well....
     

Share This Page