I need some help with my brisket. I put on a 5 lbs brisket around 2 am sunday morning. From what I read it should be 2 hours per pound. Right now the brisket is at 174 degs at 7:09pm sunday. I havent opened the smoker that much. The BDS is set at 220 degs. Am I doing something worng?
Just have patience and wait it out. It will be worth it. Adult beverages help.
wildcat, Thank you. So you think I am doing nothing worng? I am not a drinking, but this will drive me to drink.
I think you are doing just fine. Sometimes the meat will get stubborn and take more time. I think you are still in the plateau. You do not have to worry about germs at that temp. The last one I did took some extra time, but when I took it out it almost pulled itself.
Wildcat, the temp seems to go up a few degs and then back down. Each time it does this, it gets higher.
Everytime is a new time. there doesn't seem to be any hard set time rules. Like the guy who threw
the shot -put 48 feet and got 2nd place at the track meet. After the meet he said "I don't get it ,
I threw 53 feet in practice" ??? That was yesterday....Keep at it..like Wildcat stated it'll be worth it. :)
Good to have ya with us ,
Coyote
Thank you everyone. This site is a great help.
At 10:30pm Sunday June 3rd, My brisket final hot 185 degs. It now FTC for the next hour. I hope all briskets take this long... I will post pictures once its out of the cooler.
Very cool Wicz 8) Look foward to your post with pics.
Coyote
The first few smokes can be nerve racking when it comes to smoking but rest easy as nature is taking its course and as we all know, mother nature simply can't be rushed. Whenever I FTC, I try to do so for at least 3 hours. Looking forward to hearing your results and seeing the flics.
I would left in the cooler long if it wasnt midnight. How do I add the pics??? I am not sure if I sliced it correctly.
end results after ftc ;D
(http://i123.photobucket.com/albums/o290/stlthy1/PICT03681.jpg)
nepas
So do you add pictures???
NePa - Is that your food or did you help wicz with his photo? In either case, that meat looks absolutely perfect!
that was not my Brisket that nepas posted. I am still clueless on how to post pictures.
Here's what ya do to post pictures. First ya get a host for the pics...a lot use photopoint.com, I use a free website from yahoo/geocities, and there are others out there.
Once you have your pics on the host site, you type in <img>yoururlhere</img>, but using [ for < and ] for >.
Your pic should now be visible to all of us. If not, ask for help and we'll give it another shot at learnin' ya how to do it. :D
That sounds like a pain to post a picture.
Should I have wrap the brisket in foil after 4 hours of smoking? I didn't do that. What that my mistake?
There are no real mistakes , just things to improve on WICZ. :)
Coyote
I only foil when I FTC. Also, I use photobucket.com. It is free. Simply copy URL then insert on forum.
wicz,
I foil my brisket after smoking, but everyone has their own approach. As coyote said: 20 years of experimenting ahead of you, and we will all benefit from your experiences. At least that is why the adult beverage refrigerator is next to my smoker. :D
Posting pics is not too bad after the first couple; I personally use the Image Cave.
Arcs_n_Sparks
If you use photobucket, posting pictures is quite simple. After you open an account, you can create albums and upload your pictures to photobucket. Once you have your pictures uploaded, check the picture or pictures you want to post on the forum. Go to the bottom of the page and click on the "Generated HTML, Ebay and IMG Code" button. Then click on the code you want to use, either "IMG images for message boards" or "IMG clickable thumbnails for message boards - recommended". Just clicking on the code automatically copies the code into your clipboard. Open another browser window and log on to the forum, and paste the code inside your message.
Ok, here is a try at posting pictures. I know I sliced the brisket wrong. Thank you everyone for your help and support. This is a great site for newbie's. I hope the next brisket doesn't take 20 hours to cook.
Before going in the Smoker
(http://i195.photobucket.com/albums/z87/wicz_usmc/100_2066.jpg)
After FTC
(http://i195.photobucket.com/albums/z87/wicz_usmc/100_2067.jpg)
and Sliced brisket
(http://i195.photobucket.com/albums/z87/wicz_usmc/100_2068.jpg)
Nice work there wicz. Makes lunch time seem way to far away when I see good eats like that. :P ;D
I've got one in the freezer taunting me, but I want my PID built before I tackle that project. Comeon fuse holders...get here quick....don't know how much more of looking at other peoples briskets I can take. :D
To paraphrase a famous quote: "We don't need no stinkin' fuses."
You could probably get by for awhile without much worry if you are desperate. :o
Arcs_n_Sparks
You don't know me very well....if I don't install 'em right away, they'll never get in there. :D