Brisket Problems...

Indy · February 04, 2005, 09:43:01 PM

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....

Habanero Smoker · February 04, 2005, 10:46:24 PM

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.

Indy · February 04, 2005, 10:56:58 PM

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"

nsxbill · February 05, 2005, 12:31:53 AM

Empty the water after 4 hrs, and cook at 210° to internal temp of 185°-190°. It will take longer but worth it.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

BigSmoker · February 05, 2005, 12:49:49 AM

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

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

humpa · February 05, 2005, 04:00:08 PM

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!!!

Chez Bubba · February 06, 2005, 01:11:24 AM

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?

Indy · February 06, 2005, 05:02:31 AM

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.

RhinoDoc · February 07, 2005, 08:18:27 PM

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

BigSmoker · February 07, 2005, 08:59:59 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by RhinoDoc
 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
<hr height="1" noshade id="quote"></blockquote id="quote">

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

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Oldman · February 08, 2005, 02:56:04 AM

Ok call me slow again... Just what the heck if a FTC?

http://rminor.com

SMOKEHOUSE ROB · February 08, 2005, 03:07:11 AM

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

Oldman · February 08, 2005, 09:36:22 AM

Ok then LMSO!!!

http://rminor.com

Chez Bubba · February 09, 2005, 12:43:30 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Ok then LMSO!!!

http://rminor.com
<hr height="1" noshade id="quote"></blockquote 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?

Oldman · February 09, 2005, 03:13:05 AM

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