Smoking Brisket now

Discussion in 'Beef' started by bigr314, Jul 9, 2011.

  1. bigr314

    bigr314 Meat Mopper

    I am now in the middle of smoking my first brisket. I have an 11 pounder smoking on a UDS. I started at 2 this afternoon with a temp about 235. It has  now been 8 hours and internal temp stuck on 150 for about 2.5 hours. Does that sound right. I plan on foiling at 170 and cook till 190. Then wrap in a towel and rest in cooler for a couple of hours. Am I on the right course
  2. captturbo

    captturbo Smoke Blower

    I just cooked my second brisket a couple days ago and it stalled for a long time several places so it seems normal to me. I foiled in the mid 170s and took it to 195* and then put them in it cooler with towels to rest for a few hours. This time around it was a great success! Moist, juicy, and tender.

    Most here seem to advise to take it to 205* so I'm thinking that if you take it off at 195* and wrap it well and put it in a cooler, it will drift upward to that desired internal temp. Either that or I just got lucky.
  3. bigr314

    bigr314 Meat Mopper

    Thanks for the info. I will post with pics. when done.
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    8 Hrs on an 11 lb'er is almost ½ way. 

    You were on track.

    How did it turn out? [​IMG]
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like everything is going well. How about some finished photo's.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    That is normal for a stall, grab a cold one and ride it out. 

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