2nd smoke - need a test run before Christmas brisket is attempted!
- Thread starter 71Rcode
- Start date
DivotMaker
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You're smoker may run a little hot, like Brian's (Pork Belly). No worries! Just get to know what works in your smoker. If you have to set 10° cooler, that's OK.
71Rcode
New member
OK - going to call it a night at 11:30pm CST. 13.5 lb packer temp is 131 (probe is in the fat part of the brisket) after nearly 4 hours. Have the temp dialed to 213 or so and the #2 is peaking around 236 (actual smoker interior temps). Have the alarm set by my bedroom window to go off at 165 (brisket probe) and I'll wake up and wrap up the brisket in foil at that point. Not sure it will hit 165 in six hours....but we'll see.
Update #1: Merry Christmas, guys! Brisket has been in the smoker for nearly 12 hours (7:30am CST) and she's at 161 degrees. I bumped up the #2s temp to 225 about an hour ago. I just wrapped her when she hit 162. If my plan is to have the brisket out of the smoker and resting for 90 minutes before we dig in and eat it, I'll need to pull the brisket by 2pm CST today (that is in 6 more hours). Fingers crossed she'll hit the 195 in six hours.
Pix show brisket interior temps at both sides of the brisket after 12 hours (158, 156, and a 182!). First pic is the brisket 12 hours ago when I dropped her in the smoker.
Update #2: She broke through the stall and the brisket is at 172 (14 hours into the smoke). Feeling better about it.
Update #3: The brisket is at 183 and climbing. Good stuff.
Update #4: Pulled it at 16.25 hours at 192 on the probe. The probe slid in very easily throughout the brisket. That wasn't the case when she was at 190 - resistance in the fat end. Have her in the cooler at the moment and will be cutting into it after about 90 minutes.
Update #5: The brisket was a hit, guys. Seriously. Juicy, flavorful, no BBQ sauce needed. Can't thank you guys enough for the encouragement!
Update #1: Merry Christmas, guys! Brisket has been in the smoker for nearly 12 hours (7:30am CST) and she's at 161 degrees. I bumped up the #2s temp to 225 about an hour ago. I just wrapped her when she hit 162. If my plan is to have the brisket out of the smoker and resting for 90 minutes before we dig in and eat it, I'll need to pull the brisket by 2pm CST today (that is in 6 more hours). Fingers crossed she'll hit the 195 in six hours.
Pix show brisket interior temps at both sides of the brisket after 12 hours (158, 156, and a 182!). First pic is the brisket 12 hours ago when I dropped her in the smoker.
Update #2: She broke through the stall and the brisket is at 172 (14 hours into the smoke). Feeling better about it.
Update #3: The brisket is at 183 and climbing. Good stuff.
Update #4: Pulled it at 16.25 hours at 192 on the probe. The probe slid in very easily throughout the brisket. That wasn't the case when she was at 190 - resistance in the fat end. Have her in the cooler at the moment and will be cutting into it after about 90 minutes.
Update #5: The brisket was a hit, guys. Seriously. Juicy, flavorful, no BBQ sauce needed. Can't thank you guys enough for the encouragement!
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DivotMaker
New member
Looks good, 71!
BedouinBob
New member
Looks like a total success 71!
71Rcode
New member
Yeah, total success for sure. Woke up 3x the night she smoked...reminded me of having babies in the house again. Next time I'll know better not to set the minimum and maximum temp alarm limits so close so they start going off at 2am. My wife is already planning "our" next brisket smoke. She's a native Texan and told me without hesitation that I made the best brisket (smoky, juicy, fell apart with a fork) she's ever had. Appreciate you guys.
71Rcode
New member
Trying my second brisket (13.5 lbs) in two weeks. Much more relaxed this time around... she's about 15 hours into the smoke and is wrapped in foil (wrapped at 160). The only thing I tried this time was to double foil the brisket and add 1/2 can of beef broth. Anxious to see if she's even more moist than the first time.
