What did I do wrong

[goldentouch]

I have smoked ribs, chicken, lamb and everything came out great.

Today I smoked a 9 lb brisket.  The fat was trimmed almost off.  I put on a rub I have used and let it sit in the frig overnight.  I smoked it at 225 for 3 hours and put foil around and back in the smoker for 4 more hours and check.  Temp was 173 so I cut off a piece and it showed to be very little pink inside.  It had a great taste bit was tough.  What did I do wrong. 

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[es1025]

for brisket you need to cook until at least 195, so people go to 203.

I would set the smoker at 250 and then wrap after 5 hours and then finish to 195-203.

I like 195, once forum members may go higher.

Use the temperature as the guide not time.

[DivotMaker]

Should have taken it to 195.  Brisket is not something you want pink - way too tough of a cut for anything less than fully-rendered fat.  Save the pink for sirloin tip roasts or prime rib.

[goldentouch]

Thanks I will try that on my next one.   

[Pork Belly]

Go to 195 THEN foil it and rest in a cooler. Foil goes on the top of the fire box and bottom of the smoker, not on the meat.

[goldentouch]

Pork Belly I put foil on the top of the firebox before I start to smoke and also cover the bottom of the smoker.  After 3 to 5 hours I wrap in foil and let it finish cooking.  you are saying not to wrap the meat with foil. 

I put the brisket back in the smoker wrapped in foil and cooked for another 5 and 1/2 hours and it came out great.  So much so I will be cooking another brisket in the morning. 

[DivotMaker]

Eddie - the foil wrap "Texas crutch" is not necessary.  Best technique you can use, for the SI, is to make sure you have a water/juice pan on the floor of the smoker (next to the smoke box), and let your meat ride until it's done.  No peeking, no foiling, no opening.  Lazy Q never fails!

[goldentouch]

Thanks I have been using foil to wrap after a couple of hours from now on I will save on the foil and take a longer nap.

[Three Sons BBQ]

I would also say take notes in a little book and leave it with your supplies. This way after you smoke a few briskest you will remember what works.

For example for my smoker and the meat I but... My pork butts take just under 2 hours per pound at 235... I have no idea why that is... But that is something I had to learn... And I only realized it after I was able to study various smokes.

[goldentouch]

good idea Polish Q.   I will start doing that and it should end up with a better smoke.   I smoked a small 9 lb trimmed brisket.  I was getting ready to put in foil when I read DivotMakers post and just let it alone.  It came out great

[DivotMaker]

Glad to help, Eddie!