Smokin-It User Forum!
Recipes => Beef => Topic started by: old sarge on March 26, 2016, 01:58:45 PM
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I did a brisket flat a couple of weeks ago, around 8lbs. Turned out very nice but at 11 hours had not yet reached my IT of 195. I reckon I had the probe in a bad area, like a fat section and ended up in a void as fat melted, because it was pretty close with the thermapen after I pulled it. Doing my very first full packer brisket for lunch on Easter Sunday at 1300 hours (1:00 PM), 225 smoke and 195 IT. Weight is at 17 lbs. Will trim the fat cap down to 1/2 inch. Planning on smoking fat side down and placing excess fat on top. Very simple rub of salt, pepper and garlic powder. Will use the Jaccard on top side only to aid melting fat to penetrate, so aside from this being a full packer I am doing this smoke as I did the last one. I am planning on starting the smoke at 2200 hours (10: PM). No brining. Any suggestions? Am I missing anything? All my decades of grilling beef, pork, poultry and smoking pork, and I feel like a real rookie with the brisket. Thanks.
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David, other than my aversion to using 225, you have a workable plan. I prefer 235 and like to inject my briskets. At 225, I feel like you will be cutting yourself short on time again.
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Here's the first one I did in the #3 - same size as yours. I smoked it to 190, took 21 hours @ 225. 190 is my new "go to" temp for brisket. I think you'll be short on time, if you wait until 2200 to put it in. If you want to eat at 1300, I'd start it about 1500 today! But, you could try the 235 temp, and start it around 1800.
17 pound Brisket (http://smokinitforums.com/index.php?topic=3789.0)
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Going in now. Just a tad past 1500.
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The last one I did, 15 pounds before trim, at 225 degrees, 21 hours to 200 degree internal temp.
Chris
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Well, family being family it went in around 1600. AND I experienced the belch to end all belches. Scared the dogs. Ok, it also startled me. Totally unexpected.
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4 hours into the smoke and it is reading 128. So far so good. Back yard smells like a BBQ pit.
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I am going to be doing my first brisket for Easter tomorrow. Got a 10-11lb prime choice from Costco and had to cut it in half because I have a #2. I am brining the flat and I injected some beef broth into the point. Long story short my mom has an allergy to sugar and has a autoimmune disease so she is avoiding certain foods right now while she gets herself back in check so that is why I am only brining one of the pieces. It was also my first time injecting and I am not sure I did that great of a job. After injecting I applied salt and pepper. I will probably also add some garlic powder.
We are going to eat at 5 so I am thinking of getting it started at 5am. The heaviest piece is like 5lbs and the flat is 4.X so I figure it should be done with time to rest by 5pm. I am thinking of just pulling the briskets out of the fridge and leaving them out for the 4 hours before I put them in to come up to room temp. Yeah I am only 26 so I go to bed between 12-1 haha. Being a former cook probably not the best idea for food borne illness but I figure anything in that time that grows will be killed during the smoke. I am hoping this is enough time. I was originally thinking I would start it before bed but I am afraid of it finishing too early.
I am unsure which wood to use though. I am thinking maybe 5 ounces. 3oz hickory and 2 mesquite. Any opinions on that? I have other woods like oak or maple or apple that I could use but I am not sure. Should I not even mix the hickory and mesquite? I heard oak is really good with beef.
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I am a straight hickory smoker, love the flavor. I have 5 ounces for the packer. Won't know anything until tomorrow's lunch. I am at 6 1/2 hours or so and 156 internal. As to your choice of wood, that is entirely up to you. Read through the beef posts and see what the more accomplished veterans have been using. And good luck!
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I also typically go straight hickory. My last 15lb brisket I used 6 oz of wood. I thought it was a nice amount of smoke flavor. I have never injected meat before. The briskets I have done which has only been a few shock me that it is something I made because they are so flavorful tender.
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Sarge, wanna see some pics .......please update us.
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I plan on it, good or bad. Not yet at the target IT, but getting real close. I am just not proficient in posting photos. Sort of hit or miss. And I am low on patience in that regard.
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In my opinion focusing on only IT is a big mistake. I have had nearly perfect briskets with IT's between 188 to 206, I have quit temping them and just focus on texture and sag. For example if the brisket is loose and jiggly at 196 why would you cook it further?
As for smoker temp, I was pretty committed to using 235 however I have shifted to 210 for full packers (11 pound average) and butts (8 pound average). I consistently go 16.5 hours before checking. If at that time the meat is not loose enough I run it another hour at 230'ish to push it over the top.
As to running a jacquard through the meat and covering it with fat I wouldn't do it. The brisket will tense up as it takes heat at the same time juices are loosing up inside it. If you provide several hundred holes for the juice to run out it will dry. As to the layers of fat, you are giving up bark in every location you have it.
Goof luck with your meal.
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Sarge, looking forward to hearing about the results.
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I am at 163 in the point and 153 in the flat at 7.5 hours. I am thinking I should have started it an hour earlier. Target time is 5 but 6 is also okay. I could foil it or crank the temp up to 235. I am sure it is in the stall at the moment but I am not sure how quick it will go up once that finishes. I really only need one to be done on time as that should be plenty of food for everyone. Being done on time is more important than Bark haha.
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Point is now at 165 and flat at 153. I am going to foil them and finish them inside in the oven at 225 I think. Should have started two hours earlier. Oh well, lesson learned.
I am starting to question the quality of the smoker I received. It seems to always take longer than most other peoples and always longer than expected and when I first started using it and was actually measuring the internal temp I was getting pretty wide fluctuations. I am also surprised the flat is 10-13 degrees cooler than the point which is bigger and on the bottom.
The point was 5.Xlbs and therefore at 1.5-2 hours per pound should be done by 4 and the flat should be done sooner but based on its progress unless it shoots up in temp rapidly within the next 1.5 hours it won't be done by 4. I am shooting for 190 IT.
By the way, I apologize if I am in anyway hijacking your thread Sarge! I asked a few questions and then figured it wouldn't be worth starting an entirely new thread.
UPDATE: I foiled the pieces and put them in the oven at 235 and they are now at 178 and 173. I am hoping they will be done by 430.
UPDATE 2: They just hit 190 at 4:30. I am glad I made the decision to foil them.
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Ok, here is what I got after an all nighter:
(http://)
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I said I am not proficient to posting photos. But the results were outstanding. Very tasty.
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Looks great, Dave! Did our timing work out?
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Yes it did. There was some familial discussion about start times so it was delayed a little bit. At 192, around 1100 hours this AM, I pulled it and gave it a nap in foil and a cooler. The folks said I did a good job and loved it. I told them it was the smoker, not me. And it was very succulent.
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Yes it did. There was some familial discussion about start times so it was delayed a little bit. At 192, around 1100 hours this AM, I pulled it and gave it a nap in foil and a cooler. The folks said I did a good job and loved it. I told them it was the smoker, not me. And it was very succulent.
👍
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Outstanding, Dave! Glad it worked out well! 8)
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The smoker is the real hero provided the meat is good. I did not use a remote therm to monitor or second guess the SI. I did a check with a Thermapen and the temp it showed and that on the SI display were identical. It doesn't get any better than that.
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Congrats Sarge and I'm giving extra credit points for the Correll plates! ;)
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Looks excellent, Sarge. I guarantee they did more eating than talking at that dinner table.
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Looks outstanding Dave! What's not to like with brisket and mac & cheese! ;D ;D
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Thanks all. It was a great get together. By the time I got to cleaning up the smoker I had to break out the pumice stone for the rack to remove the cooked on did bits. All in all, a rousing success. And the Correll is 30 or more years old.
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Dave, looks great. For brisket i go for a 250 temp as franklin recommends. Basic salt and pepper. I only do flats, cant get packers by me. I usually take to 190-195.