Planning a Brisket Smoke Tomorrow

Discussion in 'Beef' started by xxsmokin foolxx, Sep 21, 2012.

  1. Ok folks, I went a lil crazy at Sam's Club today and got 3 racks of baby backs, a 6.5 lb brisket and a whole chicken.  Did the chicken earlier and came out pretty good.  I have only ever smoked 1 brisket about a year ago in my old rig.  Since then I have gotten a new one and not too sure about the cooking time since it likes to run a little cold.  Anyhow, here's a look at my first ever brisket:

    As you can see I got a decent ring on it, but it wasnt as tender as I would have liked.  Any info, tips, etc would be extremely helpful.  Thank you
  2. Looks good.  What internal temp did you remove it from the cooker?  Did you foil it?
    Last edited: Sep 22, 2012
  3. This was a cook done a year ago.  I dont usually foil or temp it.  Over the course of my culinary career I have become pretty gifted at being able to tell when meat is done.  I didnt want to change my technique so again, I just winged it.  That was my very first time smoking brisket and it came out just a little dry.  
  4. As far as int temp, I never have done that throughout my culinary career, I pride myself in being able to know when meats are done.  This was a first brisket and unfortunately, while it was cooked, it was just a little dry.  I never foil when I am smoking, just a preference thing I guess
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    SF, get a good Thermometer Dude, saves a lot of heartache and with the dual probe models , you can track IMT and GLT together for proper cooking.

    I too can "judge" meat's doneness by touch,look ,feel,smell , ect.; but when you feed ( 'anyone else' ) other than yourself , you should stick to the rules...having said that , as for me , I'll eat 3day old Wolfbrand Chili ... [​IMG].
  6. davidhef88

    davidhef88 Master of the Pit OTBS Member

    If you knew the IT you may have been able to pull it off earlier and had juicy brisket.


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