Newbie about to cook his first brisket!

Discussion in 'Beef' started by sandyut, Feb 23, 2015.

  1. sandyut

    sandyut Smoke Blower

    Still going smooth, temps staying between about 210-225 with a few peaks and dips.  I peeked real quick and it looking pretty good so far.  This is a 14.5 WSM, I am hopeful the coals will last long enough.   I filled the rige completely - that should keep going ~8-10 hours yeah?

    the grate level air chamber thermometer is working great!  the one one the lid is reading like 20-30 different.  Glad I bought it! 
     
  2. timberjet

    timberjet Master of the Pit

    I second this advice. Take heed, this is the most important thing you will do today right up there. Perfect brisket if you do this.
     
  3. dockman

    dockman Smoking Fanatic

    Good luck with yours I started one at 8:10 central time this morning and it is at 190 now
     
  4. sandyut

    sandyut Smoke Blower

    im at 172 after 7.5 hours.  smoker temp has been below 225 most of the time.
     
  5. Moving right along

    Gary
     
  6. timberjet

    timberjet Master of the Pit

    You are probably in the stall. Just kick back and ride it out. Don't forget, if you're looking you're not cooking.
     
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    The lower the temp, the longer its going to take, especially as you near the end. If you can't get the temp up, you might want to move it to the oven to finish.
     
  8. Just be patient and ride it out, It will get there

    Gary
     
  9. sandyut

    sandyut Smoke Blower

    as I approached 10 hours the snow started to fall pretty hard and I couldn't get the temp up any higher than 199, I resorted to foiling and placing in the oven.  temp is up to 192 and the smell is to die for.  I'm gonna let it ride for about 45-an hour then we need to cut into it.  Pics and a report to follow.
     
  10. timberjet

    timberjet Master of the Pit

    Rest that thing, I'm telling you from experience if you cut right into it all the moisture will be gone. Rest in a warm oven for at least an hour. You are almost there, don't get in a hurry to eat and forget this step.
     
  11. timberjet

    timberjet Master of the Pit

  12. sandyut

    sandyut Smoke Blower



    WOW!   this was a very solid first try.  4 people ate almost the entire brisket!!!  I think I could do better on the next one, but the gallery thought i was too critical..   longer cook, more rest, would both help.  I think smoking when its not 32 degrees and snow will make it easier.  the bark was respectable and the flavor and heat was super delicious.  thanks for all the support, recipes, suggestions etc.  made it much easier and less stressful!
     
    gary s likes this.
  13. Hey Buddy looks pretty good to me  Nice bark, looks juicy   [​IMG]

    Gary
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looks great from here to!:drool
     
  15. Well done, today was my first one as well. I'm with you, without this site I would have probably ended up chewing on shoe leather. Glad it turned out well, looks awesome.
    Kyle
     
  16. dockman

    dockman Smoking Fanatic

    Awesome bark


    Sent from my iPad using Tapatalk
     
  17. sandyut

    sandyut Smoke Blower

    Did yours turn out well?  this site sure made it easier to succeed!  I am looking forward to cooking when its hot out.  that should make it a little easier.  it barely got about 40 her then dropped to 30 and started snowing near the end of the cook.  its got to be easier starting when its 80 and ending when its 90+!!
     
  18. Yes mine turned out awesome. Yeah it was a high of 20 yesterday so I did mine on my mes in the garage, I just piped out the smoke through a crack in the garage door. I really wish I could have got the bark you did, I guess that would be my only complaint, your bark looks perfect! I saved the juice from foiling and made au jus and topped it with some of my smoked cheddar, the wife was happy so I was happy!
    Here's a pic:
     
    Last edited: Mar 1, 2015
  19. Pic looks great

    Gary
     
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Congrats on the brisket Sandy.  Nice work especially given the weather conditions. 

    You are right that it will be easier when the weather is warmer.   That said, as you gain experience with your smoker, you'll be better able to adjust to weather conditions.    For example, having water in the pan holds chamber temps down as much of the energy from the fire is absorbed by the water.    Water also only goes to about 212 degrees before evaporating.     One option is to not use anything as a heat sink, but rather just line the pan with foil to keep it clean while it continues to act as a heat diverter.     Another option is to fill the pan with rocks, gravel or playground sand instead of water.   This will still act as a heat sink to level out temp spikes, but doesn't hold the temps down like water does.
     

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