OK my first 2lb brisket!!!!

Discussion in 'Beef' started by reed29, Jul 20, 2014.

  1. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    It'll probably be much more than 1 hour before it's ready to go into the cooler.

    For the record, there's a number of approaches to dealing with the stall;    1.  Wrap the brisket in foil at around 150 degrees.    2. Crank up the chamber temp.   3.  Combination of 1&2.    4.  Just crack open a beer and ride it out.

    Also, cooking at a higher temp right from the start (275ish or even higher) will minimize the stall.
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Heh, only 1 or 1 1/2 hours  ?   You've been lucky  [​IMG]   At 225, I've hit stalls that went for 3 or 4 hours.
     
  3. reed29

    reed29 Meat Mopper

    Can i bring the temp up now or is it to late in the game? And if you start at 275 do you leave it there the hole time?
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    You could bump the temp up a little to help power thru the rest of the stall..... Maybe 250-275* should not hurt anything ! Help ya get done a little quicker !
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You can crank the temp up at any time.     As for the 275, yeah, the whole time.   Basically, there's a differing schools of thought in the smoking/bbq world.   Some believe in going "lo and slow" on just about everything, the other camp believes in "hot and fast".    Some people dabble on both sides and might do ribs hot and fast, but briskets and butts low and slow, yada, yada, yada.

    Thing to do is experiment a bit and find out what works best for you.
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yeah, but notice the plus.... Haha, that's the kicker !
     
  7. reed29

    reed29 Meat Mopper

    Cool just turnd up to 275 for to night im going hot and fast 9:06 here and i get up at 4am lol aso yea hot and fast
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    BTW, I saw that you said you were smoking in a Masterbuilt 40in electric and this is your second smoke.   Is this the digital Masterbuilt electric ?   If so, have you confirmed that your actual chamber temp matches up with your set temp ?   Reason I ask is that Masterbuilt's are notorious for their temps being off.    If your set temp is 215, you might be cooking as much as 50 degrees higher in temp, or 50 degrees lower.
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Heheh, gotcha.  I completely missed it  [​IMG]
     
  10. reed29

    reed29 Meat Mopper

    No i only have the thermometer. Thats built in and yea its digital
     
  11. reed29

    reed29 Meat Mopper

    Waterinholebrew told me to buy the maverick. 732 so i just ordered. One on ebay
     
  12. reed29

    reed29 Meat Mopper

    Heck yea im up to 169 now moving on up thank you guys
     
  13. reed29

    reed29 Meat Mopper

    Its really smoking its not going to burn it or dry it out being that high
     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Cool.  If I were you, first thing I'd do once the Maverick arrives is fire up the Masterbuilt (MES) with a set temp of 225 and put the two Maverick probes on separate racks and see what the temps really are.   Give it 10 or 15 minutes to settle in.   Then, dial the temp up to 250, give it some time and check that temp as well.

    Goal here is to see if your MES is accurate with regards to set temps.

    Once that has been done, then test the MES probe temp against the Mav and see how it compares.

    BTW, you'll probably notice that the MES will have some temp swings.  That's just the nature of thermostatically controlled smokers.  As long as it's not too big a swing, there's nothing to be worried about.
     
  15. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Cooking at 275 won't burn it or dry it out, providing that you monitor the cook and take the brisket out once it's done.    Just monitor the temps and once it hits around 185, start doing the probe test that WaterinHoleBrew described.
     
  16. reed29

    reed29 Meat Mopper

    Ok cool thanks agen for your help ill definitely. Do that test when it comes in
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Good luck Reed, hope ya had all your questions answered..... I'll check back tomorrow night to see how your brisket turned out !
     
  18. reed29

    reed29 Meat Mopper

    Well im up to 180 going up faster now 185 i was told 195 to 205 is it a mater of opinion or are those temps wrong
     
  19. reed29

    reed29 Meat Mopper

    Thanks agen waterinholebrew you saved the day ill have some qview tomorrow night!
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    It's all a matter of when that brisket decides to be done.... Some will start the toothpick test at 185* IT, I've always started around 185-190* IT.... You'll find the way that works the best for you as ya do a few briskets ! Like I say I've had them done as low as 195* IT and as high as 205* IT !
     
    Last edited: Jul 20, 2014

Share This Page