Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: ibanez122 on June 09, 2018, 12:40:46 PM
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Hey all! Been a while since Ive posted.. things have been busy since I did my first smoke (though I did get to do ribs a few weeks ago that turned out awesome!).
Have a brisket going in the smoker right now. Went in at around 645 and hit the plateau and am currently in it as we speak. I was sitting at 185.2/3/4 for awhile then went and checked it and it had dropped to 184.1. Are temp drops normal with this? I didn't experience this with the pork shoulder I did for my first smoke, so I'm not 100 percent sure on this. Gut says to keep it at 225 and let it run.
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Keep it in and let it go. I believe this is part of the stall. Evaporative cooling in a way with the temps. It will punch through and be a great meal today!
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Keep it going eventually it will get there.
I prefer to put my butts and briskets in late afternoon and evening. I let them smoke all night and the early part of the day. This avoids everyone staring at the smoker waiting on a meal. Good luck with it.
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Thanks for the responses everyone. About an hour and half after my initial post the temp finally crept back up and was back in business. Its a little frustrating to see it happening especially since I thought that something was wrong!
I think it turned out pretty good - the wife and kid loved it. I didnt trim really any fat on it. Tried to make it a little more uniform and got rid of some of the harder pieces of fat on it. The butcher I got it from refers to it as a 'first cut' which I assume is a flat. I found a few areas that were dry, but other than that I was impressed with it.
What route can I take to make it moist throughout? Injections? wrapping with butcher paper after a certain temperature? I did the toothpick test and it went in smooth with no resistance and did the 2 hour rest. Give me your best guys and gals!