Brisket Help!!!

Started by wicz, June 03, 2007, 05:20:33 PM

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wicz

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?

Wildcat

Just have patience and wait it out.  It will be worth it.  Adult beverages help.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

wicz

wildcat, Thank you.  So you think I am doing nothing worng?  I am not a drinking, but this will drive me to drink.

Wildcat

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.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

wicz

Wildcat, the temp seems to go up a few degs and then back down.  Each time it does this, it gets higher.

coyote

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

wicz

Thank you everyone.  This site is a great help.

wicz

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.

coyote

Very cool Wicz 8) Look foward to your post with pics.



Coyote

Wildcat

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.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

wicz

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.

NePaSmoKer

end results after ftc  ;D



nepas

wicz

So do you add pictures???

Wildcat

NePa - Is that your food or did you help wicz with his photo?  In either case, that meat looks absolutely perfect!
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

wicz

that was not my Brisket that nepas posted.  I am still clueless on how to post pictures.