First Smoke New Owner of Model one, Cooking a Brisket for the first time

[cjr71244]

changed the probe and now the thermometer is working. The brisket is sitting at 160 degrees right now. I've got the probe buried deep into the center from the front flat part of the brisket. I guess I'll set the alarm to go off when it reaches 200 degrees and pull it out a little after that, wrap it in foil and let it rest in the cooler with the towels on top.

 

[DivotMaker]

CJ - I'd go to 225 and get it done tonight.  If it's sitting at 160, it won't take all night to finish.  Btw, pulling brisket for wrap at 195 is not bad.  It will finish to 200 while wrapped/resting.  If you pull at 200, it will continue cooking to about 210 in the foil.  If this is for a meal tomorrow, put it in the fridge and reheat it in the smoker tomorrow.

 

[cjr71244]

Thanks, I bumped up the temp

 

[cjr71244]

So it reached 200 degress about 3:30 this morning that's an 8 hour smoke. I took it out and wrapped it in foil and then put it in a cooler with towels.

Is it ok to leave it in the cooler all day, I need to serve it about 3 pm or should I put it in the fridge and then reheat it in the smoker later this afternoon. When I reheat it should I leave it wrapped and what temp should I reheat it at?

Thanks for all your help guys, sorry I have so many questions.

 

[DivotMaker]

I wouldn't recommend leaving it in the cooler all day.  Put it in the fridge to keep bad stuff from growing on it.  I'd say put it back in the smoker, wrapped in foil, about noon @ 250.  Stick your thermometer probe in through the foil, and take it out when it hits around 180.  Remember, you're just heating it to eat, not to cook more. 

Others may have a different idea, but this is probably the way I'd do it, if I were in your situation.

 

[Walt]

I would probably add a splash of Apple juice or water in the foil when reheating.  Otherwise I completely agree with Tony.

 

[cjr71244]

I reheated it in the smoker, added a few splashes of apple cider vinegar. Brisket came out pretty good, fat was softer than last time but I think the fat layer was thicker last time. Meat was somewhat tender, not completely satisfied but it was good.

 

[cjr71244]

Also my friend who's more experienced had me cut off the ends of the brisket afterwards and make burnt ends, he seasoned them with a sugary red colored brisket rub he had and put them back in the smoker for about 30 min or more, they came out real good.

 

[DivotMaker]

Well, it looks good!  This brisket smoke was a tough one.  Any time you are done 12 hours before you want to eat, there's going to be the problem of what to do with it. 

 

[cjr71244]

next time I'll get an 11 pound brisket for 16 hours. not sure if it will fit into the model 1 but I"ll give it a shot

 

[DivotMaker]

CJ,  Now you're talking!  The post where you got my injection recipe was a full packer cut brisket, I think in the 13 lb range.  To fit in the #1, I cut in half, lengthwise, put the point end on the lower shelf, and the flat on the upper shelf.  The point end takes longer to smoke, so it "shields" the thinner flat above.  Works out fine.

 

[Walt]

I am glad it worked out for you.  I have probably cooked 10 briskets using the method I outlined.  Very consistent.  I have no intention of cooking briskets any other way now in these units.  Reinventing the wheel can be fun but if you want fat that dissolves and tender moist meat......give it a try.  Adjust the seasonings to your flavor but use the method for the moisture & tenderness!  Good luck.