Overnight 1st brisket smoke with pics!

Discussion in 'Beef' started by pcmyers23, Jan 23, 2015.

  1. It is looking good. I bet the neighbors are starting to look around.

    Keep the lid closed.

    Happy smoken.

    David
     
  2. pcmyers23

    pcmyers23 Smoke Blower

    Thanks David. My post feels official now with your 'happy smoken' stamp...saw it in every thread I lurked in for 2+ weeks. Managed to open the lid only once in ~7 hrs so I'm planning on keeping it closed until I'm checking for tenderness. I'll be sure to get finished pics on the smoker and hopefully sliced ones too. IT is 169* after 8 hrs with the smoker just a hair under 250*
     
  3. I'm not sure my stamp will help with the smoke but who knows. I'll check back later.

    Happy smoken.

    David
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    See your pics, lookin good ! Thumbs Up
     
  5. pcmyers23

    pcmyers23 Smoke Blower

    Thanks Waterinhole.

    Hey quick question one of you guys can probably answer quickly. I dont see much smoke coming out (Ive checked pretty closely, I had a steady stream of TBS through the night) but my temp seems to be holding around 240*. Ive walked outside a couple times but have been able to convince myself not to do anything and just look. Its been a long night and any input would be appreciated.
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    If your temp is holding steady, sounds like your charcoal is ok but maybe the wood chunks have burned up. Ya could add a chunk or two if ya want... What's your brisky IT ?
     
  7. pcmyers23

    pcmyers23 Smoke Blower

    Brisky is 174*

    I just went out and gave the legs a few love kicks..pretty sure I read about that somewhere on here to knock some ash off and now my smoker temp is droppin pretty quick. Went from 243 to 234 (although after typing this its held at 234) in about 3 or 4 min. Starting to get the itch that something needs to be done..

    I believe I may be over thinking and stressing myself out for no reason. Believe I'll go toss a few chunks in through the door.

    Thanks for the help again.
     
  8. pcmyers23

    pcmyers23 Smoke Blower

    Alright so I opened the door and there seems to be quite a bit of ash buildup so I stirred it a bit. Charcoal is still lit and I tossed about 4 hickory chunks on and its back to smokin. Gonna just trust that its lit until I have a significant drop in smoker temp from here on out.

    Smoker temp jumped: 261*

    IT: 174*

    9 hrs into the smoke

    Thanks again
     
  9. timberjet

    timberjet Master of the Pit

    You are. Hahaha.... You can open the door and throw a couple chunks in there if your worried about smoke but the best smoke is barely visible, especially in the morning light. You can smell it but barely see it.  I am going to say everything sounds just perfect to me so far.
     
  10. pcmyers23

    pcmyers23 Smoke Blower

    Haha glad somebody is enjoying my misery. I'm done tinkering and am going to make some coffee.
     
  11. timberjet

    timberjet Master of the Pit

    You know things are going good when what you think is a mistake is actually beneficial. Sugar is not so good on beef so your leaving it out was a good thing. A good piece of beef like that has it's own flavor. Most of us use just salt pepper onion powder, garlic powder for beef or SPOG. You might have to reload charcoal at some point in your near future, but I wouldn't worry about it until it starts steadily dropping and hits under 200 or lower.
     
  12. pcmyers23

    pcmyers23 Smoke Blower

    Awesome. Appreciate the reassurance.

    That sounds like a plan for the next rub, simpler makes sense. I will be watching the temperature closely and youre probably right about having to add charcoal. I loaded that ring as much as I could but Ive had to deal with a lot of wind + 30* weather before the sun came out. Im gonna switch back to enjoying this process instead of worrying about it.
     
  13. pcmyers23

    pcmyers23 Smoke Blower

    Updated Q-view page 2! So I'm beginning to test for doneness and maaaaan does this thing smell good. I have the probe temp in the middle of the flat and its reading 189*. Pretty much anywhere in the flat the toothpick goes in with no resistance. What should I expect up towards the point as far as resistance when its done? There is some resistance there. My gut is telling me to pull this thing but I will listen to experience. Too early to pull it? Been smokin for a ltl over 12 hrs at this point.

     
    Last edited: Jan 24, 2015
    waterinholebrew likes this.
  14. It should all probe tender. Some will pull it now and separate the point and chunk the point up and put back in for burnt ends.

    Happy smoken.

    David
     
  15. pcmyers23

    pcmyers23 Smoke Blower

    I would have posted this earlier but Im very tired and people came over to eat the brisket. Overall it was a success as far as first briskets go, room for improvement but Im pretty happy with it. Next thing I need to learn is how to slice the damn thing bc I didnt know wtf I was doing (seriously Im not gonna post the sliced pics haha). Thanks for all the input fellas.

     
  16. Nice brisket    looks great

    Gary
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great !
     
  18. pcmyers23

    pcmyers23 Smoke Blower

    Thanks for comin along for the ride! I'll be back with more posts in the future..
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No prob ! We'll see ya around, sure a nice brisky smoke ! Thumbs Up
     
  20. It looks GREAT! The only way you can cut it up wrong is if you can't get it in your mouth [​IMG].



    Happy smoken.

    David
     

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