First brisket is smoking

[scubapreacher]

12.5 pound brisket. In the #3 at 225 at 9:30 last night. IT at 156 now. Was at 154 at 4am.

 

[gregbooras]

Mike,

If you can take a photo or two of the finished product!

Thanks Greg

 

[scubapreacher]

16 hours in. IT at 162

 

[scubapreacher]

19 hours in. IT at 172

 

[smokeasaurus]

Got my fork ready......start checking the brisket with a toothpick now. Forget about internal temp. When that pick slides out clean and as easy as going in warm butter...time to pull it and let it rest........... 8)

 

[SconnieQ]

172 seems too low to me, even to start checking. You might be hungry enough to "will" the toothpick through, and pull too soon. I'd trust your thermometer and go to 195 or so, then rest. Unless there is some reason you don't feel your probe is accurate. Big hunk-o-brisket is too expensive to be impatient. A properly cooked brisket is worth the wait!

 

[scubapreacher]

Just hit 195. It's now foiled and resting. 22 hour smoke!

 

[gregbooras]

Bark looks good and from the pictures, it looks like it should be tender.

Greg

 

[DivotMaker]

Mike, the brisket looks great, but that's a really long time for a <13 lb packer!  I've never gone more than 1-1.25 hrs per pound on brisket.  You might consider bumping your temp to 235 for a little faster finish, without any ill effects.  I've had pork go 2 hrs/lb, but never beef.  Wow!

 

[scubapreacher]

The flat turned out pretty dry. The point was pretty moist. Not sure why it took so long. I did bump temps up to 235 about 16 hours in. Bumped it up again to 250 at 18 hours.

 

[Mike]

Mike, this is what I did for my first brisket, I also thought?? Mine was a little dry. The next week  I re-heated the brisket in the slow cooker..

After the meal I still had half of the brisket left over, so I vacuum sealed and placed it in the freezer. Yesterday took it out frozen and placed it in the slow cooker with a little water and a cut up apple on the bottom. Four hours later dinner was served..I have to admit it tasted even better today then when I first cooked it, super moist and a great smokey flavor.

 

[SconnieQ]

I would test your probe. At least rule that out before you try to explain it otherwise. Boil some water in a pot, put the probe in, not touching the bottom or sides. Should read 212.

 

[smokeasaurus]

You can also get a dry flat if it was trimmed too enthusiastically.......

 

[scubapreacher]

I've never gone more than 1-1.25 hrs per pound on brisket.  You might consider bumping your temp to 235 for a little faster finish, without any ill effects.  I've had pork go 2 hrs/lb, but never beef.  Wow!

I am still trying to figure out why it took so long for the brisket to reach an IT of 195. The meat probe works properly.

 

[DivotMaker]

I've never gone more than 1-1.25 hrs per pound on brisket.  You might consider bumping your temp to 235 for a little faster finish, without any ill effects.  I've had pork go 2 hrs/lb, but never beef.  Wow!

I am still trying to figure out why it took so long for the brisket to reach an IT of 195. The meat probe works properly.

There are mysteries in BBQ we will never solve... ???  Your next one may only take 50 minutes/pound!

 

[scubapreacher]

There are mysteries in BBQ we will never solve..

I am sure there are! Looking forward to my next brisket!

 

[DivotMaker]

That's the spirit, Mike!  It's chasing the mysteries that makes this hobby obsession so fun!