Well, I finished my first Brisket. It turned out pretty good, but I over cooked it. I covered it in mustard and used a recommended rub. I let it set in the fridge for a few hours before putting it in the smoker.
I ran the smoker for about 30 minutes and got the temp to 225. I filled the water bowl about 3/4 full of water, put in the brisket (Costco's variety, without the point) fat side up. I put in 4 hours of hickory pucks, opened the vent to about 1/3 and then went to bed.
About 7 hours later I came out to check on the brisket. The internal temp was 208, the water in the bowl was gone, and the temp of the smoker was up to about 300 degrees!!
I sliced it, and it tastes great, but it's a definetely a bit "crusty" and chewy on the bottom.
Is smoking something you have to check on from time to time, even with a thermomter. I was under the impression that opening the door is not a good thing to do.
What causes the smoker temp to rise that much after it seemed to have stabilized at 225, and what suggestions do you guys have.
By the way, I have a remote thermometer on order!
Thanks for everyone's help. And yes...in case anyone ready my last posting...my wife saw how crusty and black the brisket was, and while smiling and giving me a hug, said that it looked and tasted like a delicious baseball mitt.
If at first you don't succeed....
It's probably a variety of factors. How long was the temperature stabilized, before you stopped monitoring it?
It sound like you did not bring the meat up to room temperature before putting it in the BS; so that may have keep the temperature down for awhile, during the time you felt the temperature was stable. Water not in the pan could also cause the temperature to rise, after it has been "stabilized". As the meat temperature rises, the internal temperature of the BS will rise also, because there is no internal thermostat to control the heat. Many, use the Maverick ET-73 remote thermometer, which has an alarm that will alert you when the meat or cabinet temperature is out of your preset range.
You're right about the temperature of the meat. It came right out of the refrigerator and into the smoker. I'll probably need to:
A) Allow the meat to warm up prior to cooking.
B) Keep a closer eye on things, especially at the initial stages while the temps are still stabilizing.
C) Use that thermometer religeously (The one I have on order is the one you referred to.)
D) Refill the water as it cooks off.
Thanks and keep those ideas coming,
Ray "Indy"
Empty the water after 4 hrs, and cook at 210° to internal temp of 185°-190°. It will take longer but worth it.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Sounds like you have gotten the right advice from Habs and Bill.
Just so you know a properly cooked brisket is not pretty. They kinda resemble meteroids[:D]. You could chop that brisket up and mix it with your favorite sauce for some nice Q sandwiches[;)]. Have fun and keep us posted.
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Indy, next time smother it with bacon. If the fat cap is not 1/2 inch thick, it may dry out. I always do bacon on everything I smoke. Never had a dry piece of meat yet. Give it a shot!![8D][8D][8D][8D]
Hey Doc...I'm down to 2 racks a day!!!
And not gourmet, thick-sliced, honey-marinated, cracked pepper-coated stuff. The cheapest, fattiest, lousy bacon you can find![:p]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Bacon it is then. I bought two briskets, and I've still got one left. As luck would have it, I've got bacon in the fridge. and I'm giving the second one a try tomorrow for a super bowl party. I'll learn from my mistakes and see if this one's any better, although I must say that even over cooked, the first one was really good, just a bit chewy.
Wow, I cannot believe that all of the luminaries have posted and I am the first to suggest this: FTC! I have been amazed how letting the meat sit out for a while after the smoker improves tenderness.
Pete
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by RhinoDoc</i>
<br />Wow, I cannot believe that all of the luminaries have posted and I am the first to suggest this: FTC! I have been amazed how letting the meat sit out for a while after the smoker improves tenderness.
Pete
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Pete,
Not to pee on your parade or anything but this is a follow up to another thread where the FTC was discussed[:D]. You had me worried there for a minute.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1140
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Ok call me slow again... Just what the heck if a FTC?
http://rminor.com
OLDMAN LOL, foil, towel, cooler
MAKE SURE TO SIGN UP FOR THE FREE GIVEAWAY!! GO HERE.http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=991
Ok then LMSO!!!
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />Ok then LMSO!!!
http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Leave My Shirt On?[8D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez you crack me up! Never mind my shirt.
LMSO = Laughing My Shorts Off.
Next.... YGOTMSIYB Let see ya take this one on~~! Now in my old gaming group I use this and they all knew what it ment. So is this not an on the moment made up thing! If you can figure it out you will get $50.00 bucks for dinner. LMSO~~!
Olds
EDIT: I will give ya a hit. It is a phrase that tells someone they need to make an adjustment and to just chill out.
http://rminor.com
You've GOT My Sibling In Your Basement?[;)]
Last I knew she was in South Bend.[:D][:D][:0]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
YGOTMSIYB = You Got One Too Many Stitches In Your Britches!
Well I think we have hi-jacked this thread long enough~~!
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
Not to pee on your parade or anything but this is a follow up to another thread
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Damn - and I was so proud of myself. As I continued to read other posts I saw it there, with reference to FTC. For a few minutes there I really thought I had something. I will keep trying.
Pete
Indy..... Something just caught my eye here, and I think I can answer it. About temp rising after it was stable. This happened to me several times and I did a little research on the matter. When the meat is cooking, it is sucking up the heat from the air. As it cooks, it will always pull in heat. I have found that it obsorbs much less heat after cooking for 3-4 hours so the temp rises. This is when I start lowering the heat. BTW, the Guru will do this for you, saving you from the babysitting. I strongly advise you to look into a Guru. Man's best friend!
Good luck!!!! Ernie from Boston
Hey Doc...I'm down to 2 racks a day!!!