I smoked my first brisket yesterday 13lbs. I had expected 18 to 22 hrs total cook time.
It was done in 12hrs.
6 hrs hickory/mesquite smoke at 220*
Boated and into the oven at 210*
When I checked it at 6 am the IT temp was at 210*
Why so quick? Just the brisket being brisket?
I use a Maverick ET-73 for box/oven and meat temp.
Peter
Did you check the temp of your oven with the Maverick?
Mine is off and runs a bit on the hot side.
Quote from: HawkeyeSmokes on January 01, 2010, 08:50:39 AM
Did you check the temp of your oven with the Maverick?
Mine is off and runs a bit on the hot side.
Yes I did check the oven temp. It runs 15* too hot also.
Sounds like you're living in the "fast lane" Peter. ;)
Yeah, that sounds awfully quick. I normally go about 2 hours/pound. Did you do the brisket in one piece or two? If two, which piece were you monitoring the IT on?
Quote from: ArnieM on January 01, 2010, 09:46:32 AM
Sounds like you're living in the "fast lane" Peter. ;)
Yeah, that sounds awfully quick. I normally go about 2 hours/pound. Did you do the brisket in one piece or two? If two, which piece were you monitoring the IT on?
One piece. Probe in the flat.
When I pull it out of the oven I tried other areas too. All basically the same temp give or take a couple degrees.
Well, I can't explain it. So, the final question is "How did it come out?"
Quote from: ArnieM on January 01, 2010, 10:41:47 AM
Well, I can't explain it. So, the final question is "How did it come out?"
I'll be eating in two hours. I'm not sure if it will be sliceable. May need to shred.
I was amazed at how tender it became.
From tough to tender. That's what it's all about right.
Maybe you lucked out and got a real tender one. :D
It may not cook the way you want it, but on the other hand, it's hard to ruin.
Your IT of 210 sounds kinda high for the flat. It may still be sliceable across the grain. Anything else, shred and chop. Put in "meal sized" bags and freeze. Then thaw, add your favorite Q sauce, some toasted buns, maybe some cole slaw and french fries. Good stuff!
Well the brisket tasted great.
Definitely overcooked though. Not really sliceable.
Leftovers today shredded, sauced and put on a role.
Lesson learned. The meat tells you when it's done not the clock. ;D
Pete,
you did learn a valuable lesson. The meat tells you when it's done, not the clock. We all had to learn that one too. That's why I won't tell anyone how long it will take to smoke something. It's done when it says it is. :D
Sounds like it turned out great. congrats.
KyNola