first smoke tomorrow morning


 
H

Hal Desart

New member
Ok guys need your wisdom
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so Im smoking a brisket and trimmed and cut it my self. I dont know crap about how to cut and cook meat. So i posting picture to hopefully get good advice and learn from. so here we go!

so just to make sure i put the temperature probe through the flat part?(thinner part) and Not the thick part. So my question is that the the probe is in the thinner part and when the meat is at 210 will the thick part of the meat be done as well? Is the thicker part of the meat worth eating? seems sorta fatty.

thanks for you help! Thank god for this site!



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Welcome aboard Hal, cooking a brisket first time can be tough, so many questions ? Some people here dont trim briskets at all - fat is flavour. When you cook your brisky what temp are you cooking at ? And remember its done when its done, probe should go into to meat with ease like going into butter, good luck.
 
Welcome!

210 might be too much. I agree to look for tenderness by touch - an inserted fork should be able to twist through the meat. If you do wnat temp as a guide shoot for 195-200 and let sit for at least 30 minutes before slicing.

Keep us posted!
 
Thanks Dave
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It's on the grill as of 6am pst. I'm cooking it at 225-250 for 8-10 hours and finishing up in the over.

So far so go!
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Almost 9:00 pst and lid temp is at 260 I have all vents shut except the top. Seems to be running hot??? Not sure how to drop it?

I have a temp probe in the flat and it says 145 degrees is that possible 2 hours into it? Or probably bad placement of the probe.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:
Why finish in the oven? </div></BLOCKQUOTE>


I just saw Some person recipe and way to cook the brisket and it said to put in the over for the last hour.

That's the only reason I guess.
 
Update. In for 11 hours pulled it at 195. Let it rest for 30 mins. It was complete sawdust. No juice
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Wondering where I went wrong. Temp was running alittle hot 260 for the first couple hours but never out of the smoke zone.

I'm wondering what I should do next time??

Thanks
 
That looks like a pretty thin piece of meat. What was the precooked weight? It also looks like you trimmed the heck out of it,I would have cooked it looking like this.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
That looks like a pretty thin piece of meat. What was the precooked weight? It also looks like you trimmed the heck out of it,I would have cooked it looking like this. </div></BLOCKQUOTE>

Hey bob, your link didnt work showed a pic of my meat
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hal Desart:
Update. In for 11 hours pulled it at 195. Let it rest for 30 mins. It was complete sawdust. No juice
icon_frown.gif
.

Wondering where I went wrong. Temp was running alittle hot 260 for the first couple hours but never out of the smoke zone.

I'm wondering what I should do next time??

Thanks </div></BLOCKQUOTE>

Don't trim much and cook to prob tender, not temp.
 
Hello Hal, Like others have said, leave a fat cap on the brisket next time. Time & temps are just guidelines. Meat is ready when its ready.

Don't be discouraged. Practice makes perfect.
The next one will be better.
 
Hal, from what I understand, brisket is on the harder side of things to smoke. I admire you for your willingness to jump in with both feet and take on something that's more of a challenge! I would have probably done the same things you did, but, luckily, we have these good folks to help us out when things don't go our way.

Good luck on your next attempt!
 
I learned early on that being a slave to specific temps is a great way to dry out meat. As others have said, ditch looking at the temp... don't even use a thermometer to prod the meat so that you're not tempted to peak.

I will also say that jumping right into brisket is a bold move. Very challenging right off the bat.

Try boston butt, almost impossible to mess up.
 
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