Smoked Brisket First Time


 
R

Richard Litt

New member
started with 9 lb, 12 oz. Trimmed off fat to 6 lb, 8 oz. Started smoking (WSM) last night at midnight. Meat was at 177 F before i opened grill cover this morning at 10AM and basted meat with beef broth. Smoker cooled off to 153 F; meat cooled to 160 F after basting. Added more fuel (started Minion method last night).
Question - will meat reach initial temperature before i basted - it's 10:20AM and meat is at 170 F and had to shut all vents down to help lower temperature (260 F)
 
I'm not sure I understand the question, but if you are asking if the meat will go back up in temperature, the answer is yes. And it seems surprising that it dropped from 177 to 160... how long did you have the lid off the cooker?

And it will probably climb from 160 to 177 faster than it did the first time, since the meat has already been rendering.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">will meat reach initial temperature before i basted - it's 10:20AM and meat is at 170 F </div></BLOCKQUOTE>
It doesn't matter what the meat temp is. It will feel tender when it is tender, i.e., your temp probe will go into it with practically no resistance.
 
Dano - i probably had the lid off too long while i basted the meat - bottom line - i let the meat stay on smoker too long. K Kruger replied that this is not a temperature decision for when it is complete but tenderness. I will try again - note: meat from point very tender with alot of juice; flat a bit dry but tasted very good. Thanks for comments.
 
Richard, was the basting liquid cool or hot. having the lid open for too long a period would cool the surface of the meat. I never baste. All it does is prolong the cook. KK is right. Temp is ONLY a guide. It's done when it's tender at the thickest part of the flat. Are you going to do burnt ends?
 
Paul beat me to it. The baste cooled your meat and slowed your cook. Everyone has an opinion but there is no actual benefit to basting here.
 
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