Brisket Failure

[Bugnut]

We had planned on having some brisket along with turkey gravy sandwich's for a Christmas get together. Where did I go wrong. Purchased a brisket from Sam's club 7.5lbs (flat) 24 hours prior to smoke rubbed and slathered, let come to room temp 3hrs. Smoker preheated to 220. We were to have dinner at 5:30PM so I started it at 10:00 PM and smoked for 6hrs then placed smoker in heated shop vent 1/4 open water pan full. To this I thought things were going well! 27 hours later it still was not at 195, at 181 I removed it and ftc. This is the worst piece of meat I've ever done!!! I make loads of summer sausage, sticks, ribs
and jerky without fail, why now? I used the same equipmet I use for other meats and have invested in the best thermo and a PID controller. Please help!!!!!!! I will never give up!!!!!!!!! Just don't want to ruin the next one.

Thanks,
Tom 

[HawkeyeSmokes]

Sorry to hear about that brisket Bugnut. 27 hours to reach an IT of 181 for a brisket that size is an awful long time.

Did you have the sensor for your PID at the same level as the brisket?

And are you monitoring the smoker temp with a remote thermometer?

[ArnieM]

Summing up what Hawkeye said, "Something is wrong". 

It sounds like you did everything pretty much by the book Tom.  Don't blame yourself.  It may be as you said, the worst piece of meat ever.

I figure on an average of 2 hours/pound.  You went nearly 4 hours/pound and it wasn't done yet.  I'd venture a wild guess that something wasn't reading temps properly.

Please describe the final product.  Tough?  Dry?  Stringy?  All of the above?

[Roadking]

I can't see anything wrong. the only differences between your and mine is, I like my cabinet set to 225-230 degrees. I also like to pump the meat with my favorite marinade (but that won't effect the finished product). I like the fat cap up. I usually cook a 4 pound brisket and it takes between 12-14 hours to get to 180 degrees then I FTC for about 1-3 hours.
I really think your only problem is you purchased a real tough piece of meat.

Edit: Got to learn to type faster.  ;D

[Bugnut]

It was very dry! I thought it had a nice fat cap but this was my 1st try so I really don't know for sure what nice one would be. I don't use a remote, have one for the ET73 dont trust it!! I just don't sleep much during the smoke/cook. I had the prob located just below the meat, meat on 3rd rack from bottom, fan on whole time. I next time I will buy one from local butcher shop. I think it was kinda thin as compared to some that I've seen here. I'll try to post a pic later. Ya gotta know it's bad when you offer the dog a taste and he runs with his tail between his legs.

[MPTubbs]

Maybe.....(just guessing here)....you introduced to much moisture into the system keeping tower temps low?

Was liquid running out of the door?

Was fat cap up or down?

[Bugnut]

Fat cap up, no liquid running out. Held temp easy. The ouside temp was about 15 when I was smoking but after smoke I moved to my heated shop 65 degrees, even when it was outside it held the set temp.

[westexasmoker]

I'm thinking your cooking temp was not what you thought it was.....at 27 hours that puppy would be done for sure, even if it was a "bad cut".  I smoke/cook mine for 20-24 hours, 9 to 13 lbs.  And keep in mind you really can't overcook a brisket!  Grab ya another one and give it a whirl, I bet you'll nail it!

C

[NePaSmoKer]

       Rules to a moist brisket:

* Start with a well marbled brisket with a thin layer of fat (cap)
* Keep fat on the brisket (If you have to, trim very little)
* Keep the fat between the meat and the heat as much as you can
* Baste frequently with a good brisket mop
* Flip and rotate your brisket at least once during the smoking to even out the exposure to heat
* Keep the heat in the smoker low (under 250 degrees F.)
* Cover the brisket with foil and let it rest for at least 30 minutes before carving
   

[Bugnut]

 Thanks to all for your help!!! I will make a few changes next time. I didn't check my temp prop for PID as I normally do, but will tommorrow as I will be smoking 60lbs of summer sausage next week. The thermo in the meat I had checked and it's very close. One question for Nepas you say fat between meat and heat and other are fat cap up or am I missing something? I would have put some extra on a rack above but I didn't trim any off and didn't have any around. As always it's great to have so many people to help out!!! Once again thanks to all!!!

[Tenpoint5]

I'm thinking that was a typo on Nepas you want the fat cap to be up so as the fat melts it drains down thru the meat thus moisturizing the meat.

[NePaSmoKer]

       Rules to a moist brisket:

EDITED

* Start with a well marbled brisket with a thin layer of fat (cap)
* Keep fat on the brisket (If you have to, trim very little)
* Keep the fat between the meat and the heat as much as you can
* Baste frequently with a good brisket mop
* Flip and rotate your brisket at least once during the smoking to even out the exposure to heat
* Keep the heat in the smoker low (under 250 degrees F.)
* Cover the brisket with foil and let it rest for at least 30 minutes before carving
   

[Mr Walleye]

I can't speak for NePas but depending on what smoker I'm using I do usually have the fat cap down on brisket.

There is 2 schools of thought here... one is as 10.5 said and that is fat cap up so that as it melts, it self basts the meat... the other school of thought is fat cap down which insulates the meat from more extreme heat exposure when the heating unit is below the meat...

I don't think there is a right or wrong answer... more just what works for you in your smoker.

Mike

[FLBentRider]

I'm a fat cap up guy.

My briskets are good.

[Pachanga]

Bugnut,

Like others, I am sorry to hear about your unhappy experience.  When the dog refuses to take a bite, something is bad wrong.

There are some accomplished brisket Q’ers who have already given you their experienced opinions.  For instance, Nepas rules to a moist brisket cover a lot of ground and provide a good framework.  Others give equally sage advice.

I may not have much to add to the conversation but here are some thoughts:

Science, physics and experience would dictate a brisket of the size you smoked, at the temperature you used, should have been ready in 12 to 16 hours.  Somewhere there was an error in the temperature.

Perceived and actual temperature can be different due to the following:

1. Opening the door causing long heat recovery.
Solution - Leave the door closed during the first hours of the smoke.  When smoking small poundage, add a heat sink like bricks wrapped in foil to the top shelf to aid in heat recovery.  These can be preheated in an oven.  Replace the small water bowl with a large water pan.

2.  Filling or refilling the water bowl with unheated water causing long recovery times.
Always fill and refill water with boiling water.

3.  Thermostats or thermometers being inaccurate or in the wrong position within the chamber.
Solution - Check probes against ambient temperature and tips in boiling water.
Position chamber probe on or hanging from lowest meat rack near door side away from the direct rising heat of the heating element.

4.  Vent being closed too much.
Solution - I have not personally experienced this problem, but it has been reported on this board several times. Too high of a moisture content in a closed Bradley will lower the temperature.  You mention that the vent was at ¼ open.  Generally, the vent should be open 5/8 or more during a smoke.

5.  Heat circulation and chamber heat differentials.
Solution - You mention having a fan.  I do not have experience with a fan.  However, heat chamber differentials should be checked by moving the chamber probe up and down, front to back to learn the hot and cold spots.

Lastly, fat cap up or down is a confusing and controversially subject.
Solution – I have none. I’m not going to argue this one either way until I see more science, however, here is a previous link with several opinions.
http://forum.bradleysmoker.com/index.php?topic=12190.15

In my response on the above link is a method to shield the brisket from direct heat with the fat cap up.

In a private message on this board from a very experienced brisket smoker comes the following, “I cook fat side toward the heat to protect the meat side, not for the supposedly self basting that some would promote. I feel that once a juice or fat is cooked out of the meat it can't get back in.”

I have gone both ways but generally go fat cap up in the Bradley, however I also use a protective slather on the brisket, a heat shield on the shelf below or both.

This thread is a pictorial which shows some of the above.
http://forum.bradleysmoker.com/index.php?topic=12061.0

I will never give up!!!!!!!!!

The main thing is you have a great attitude and are going to get back on that horse.  No doubt, you will get it right.

Good Luck and not as slow smoking,

Pachanga