I'm doing my 2nd brisket(about a 7lber), it's been in on the 2nd from top rack at 225* for about 2 hours and is already at 130* it didn't seem like my 1st one got that high that fast, but then again I may not have been paying attention, hopefully someone sees this before it's to late and can tell me if this is ok?
I have never done a brisket before, but that does seem quick. I could be wrong. Why don't you Pm classicrockgriller and ask him. he is on here but could miss this post.
With nothin else in the smoker, then the Brisket gets all the Heat.
Sounds like you might have a "Flat".
Hey look who's here ::)
They sometimes seem to run up fast and then hit the stall. This is where a remote thermometer with alarm (like the maverick 732) come in handy and give a peace of mind. If you don't have a remote just sent your alarm to check it mid-night (not midnight)
Quote from: Quarlow on August 12, 2011, 09:36:51 PM
Hey look who's here ::)
MMMMMMMMMM, I love this Bar.
Yeah, it's my kind of place. ;D
Wow that's a lot of replys fast, I love this forum!!!
Ya it is a flat should I turn the temp down?
Leave the temp alone and turn your anxiety down ;D
I've seen the last ten degrees take a real long time.
You listen to cuzin Arnie now ya hear. ;D He's a good man with the smoker.
How did you prep the Flat?
A 7 lb flat is big.
Is it a Choice flat?
How much fat was on that thing?
OH I forgot, Sonnys ok too. ;)
I believe it is a choice(how do you tell? It was in a bag with a stamp of USDA Choice or something like that on it), all I did was trim the fat down about 1/4" and cut a few lines in the fat(can't remember correct term I'm thinking scored) to help the smoke get through, then rubbed it down with a few spices, refrigerated for 2 nights, took out of the fridge while the smoker preheated then popped it in.
By the way you guys are awesome and I envy your knowledge! :D
I don't know nothin' and you can't prove it.
Choice will usually be marked "Choice". Select will be marked "select" or not at all. Try to stay away from select briskets.
We are just people that someone helped along the line.
IF it is a choice (strands of fat running thru the Brisket), then
I would use 1 1/4 hr to 1 1/2 per lb of meat from when you started
as a "Guide" to start checkin your Brisket.
Since you said it is a Flat, then at 225*, a good IT (internal Temp) to look
for is just above the 180* mark.
182 to 185 should work.
Give it a good FTC.
Cool that was the plan! Tomorrow will be a Butt!!!
And thanks everyone for calming me down!
Glad these boys could administer a chill pill for ya. They really are the bomb.
Mach1, sounds like you do have a "choice" grade brisket and you prepped it perfectly. You know more than you give yourself credit for. Sometimes we all need a little encouragement. I know I still need it from time to time. CRG's finish IT of 180-185 is spot on.
Well Mach? Waiting on some pictures and the final verdict.
Ya Mach, we don't work for free you know. ;D No pics didn't happen.
Waiting with overwhelming anticipation on the now famous brisket, pictures, pictures, pictures... :D
Quote from: ghost9mm on August 13, 2011, 04:25:51 PM
Waiting with overwhelming anticipation on the now famous brisket, pictures, pictures, pictures... :D
Ditto ;D ;D ;
Just wondering how you made out with this. I was wondering what you were using for your temp indication? The thermometer on my DBS is off by 15-20 degrees.
Unfortunately, I didn't have a camera handy, but it turned out awesome!! Took it out and FTC'ed for a few hours it as soon as the meat probe on my Auber hit 184, which happened to be just a couple minutes less the 1 1/2 hrs per lb of meat, thanks for the tip CRG!! And I must say best brisket I've ever had(at least that I remember)!!! I'm doing 2 more this weekend do to demands(yes demands not request) the brisket flew of the plate so fast I had to hide me some so that I would have some left over for sandwiches today.
And to answer your question big bird I have the Auber dual probe with the free hanging prob.
Thanks for the help guys and I promise pics of everything from now on.
Quote from: Mach1 on August 15, 2011, 11:01:12 PM
Unfortunately, I didn't have a camera handy, but it turned out awesome!! Took it out and FTC'ed for a few hours it as soon as the meat probe on my Auber hit 184, which happened to be just a couple minutes less the 1 1/2 hrs per lb of meat, thanks for the tip CRG!! And I must say best brisket I've ever had(at least that I remember)!!! I'm doing 2 more this weekend do to demands(yes demands not request) the brisket flew of the plate so fast I had to hide me some so that I would have some left over for sandwiches today.
And to answer your question big bird I have the Auber dual probe with the free hanging prob.
Thanks for the help guys and I promise pics of everything from now on.
Taking pics of your cooks will help you next time you do one.
Also take notes ........ Congrates on a good Brisket.