Newbie Brisket Question

Discussion in 'Beef' started by bryce, Apr 7, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Like Demo said, it could reach 210 or higher before toothpick test passes, just hang tight, you're almost there!
     
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  3. bryce

    bryce Smoking Fanatic

    Still not butter. Not sure how to describe it but not butter so it still needs to hang in there longer. Temp at 210 and not creeping up so I should be OK. Smoker at 240'. Good times! And thanks for all your help Duke!
     
  4. timberjet

    timberjet Master of the Pit

    Oh boy you are almost there. I can almost smell it from here. I think there is a west wind blowing right?
     
  5. bryce

    bryce Smoking Fanatic

    Yes the wind is killing me right now! You have wind today as well? :) seriously it is windy!

    IT dropped to 205 from 210. Kind of strange. Just going to keep it on there for a while longer. Getting close to having to add more fuel which I'd like to avoid.
     
    Last edited: Apr 11, 2015
  6. timberjet

    timberjet Master of the Pit

    It is nasty out there right now in eastern wa. Hail, rain, gusts to 50. I really wanted to get a butt on the UDS today but I guess I will have to wait for tomorrow. I am going to struggle through some more burgers later though. Hang in there. It will all be worth it.
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Patience....a brisket is done when it's done.  Wait until probe tender.
     
  8. bryce

    bryce Smoking Fanatic

    Sounds nasty. I go over there to get out of the bad stuff. Sorry about the butt. I did one last Saturday - they're great for sure.

    How the burgs go well. I know how it feels to need that smoked food. There's nothing good in Olympia so I decided to just learn how to do it on my own.
     
  9. bryce

    bryce Smoking Fanatic

    IT down to 201 now. 9' drop from 210 earlier. Still some resistance with the tooth pick. Getting closer though.
     
  10. timberjet

    timberjet Master of the Pit

    Is your smoker temp still steady? 
     
  11. bryce

    bryce Smoking Fanatic

    Yeah it's been hanging in there OK. I need to add more fuel though.

    Edit: just poked it. Super close. Getting excited now.
     
    Last edited: Apr 11, 2015
  12. timberjet

    timberjet Master of the Pit

    Now for the true test of patience. The 2 hour rest. lol
     
  13. bryce

    bryce Smoking Fanatic

    Lol... I'll be lucky to get an hour out of this one. :)

    We do have someone coming over for dinner so the rest will be cut short.
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Fighting the wind today myself. It was calm and sunny out when I started my beef logs this morning... then all hell broke loose. I'll take the blame for this one, boys!
     
  15. timberjet

    timberjet Master of the Pit

    Now you can make chef JJ's smoky au jus. It is so damn good.
     
  16. bryce

    bryce Smoking Fanatic

    Well I pulled out out of the smoker. It's wrapped and resting now. Just company coming so has to go for it.

    Funniest thing.... Despite the smoker temp staying at 250, the brisket IT dropped all the way down to 199 from 210!

    5 lb flat on the smoker for almost 9 hours. You'd think it's be moist and tender. We'll find out soon.
     
  17. bryce

    bryce Smoking Fanatic

    Well, not my best cooking. The edges were bad, really bad. Flavorless and like roast beef. The inside wasn't all that great but much better. Pretty good texture and moist but missing flavor. Also, virtually no smoke right, what gives?

    Anyhow, not giving up. I'll try this again some time. I think I need a better grade of meat and will leave it in even longer. So far beef just isn't my thing.

    Edges


    Middle


    Thinking it might have gotten too hot too fast? The edges were just nasty.

    Thanks,

    Bryce
     
    Last edited: Apr 11, 2015
  18. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I would agree Bryce,

    I've done a few briskets on my WSM and they have come out well. I stress to keep the temp below 275 at all times, and lifting the lid will cause spikes.  The lack of smoke ring on your meat seems to indicate too much heat, low and slow at all times.  Your meat may have taken on too much heat before absorbing smoke, also could cause dryness and toughness.  Get a pork shoulder and start experimenting with leaving it alone!  Happy smoking

    Mike
     
  19. bryce

    bryce Smoking Fanatic

    Yep you nailed it mike. Too much heat too fast. I need to figure out how to keep it lower with a full basket of charcoal.... And my damn lid keeps sticking from all the smoke grim.

    Yeah back to ribs for now. Then I'll tackle the brisket again soon.
     
  20. Nice Job,  Looks Tasty    [​IMG]

    Gary
     

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