Brisket Help!!!

wicz · June 03, 2007, 05:20:33 PM

I need some help with my brisket. I put on a 5 lbs brisket around 2 am sunday morning. From what I read it should be 2 hours per pound. Right now the brisket is at 174 degs at 7:09pm sunday. I havent opened the smoker that much. The BDS is set at 220 degs. Am I doing something worng?

Wildcat · June 03, 2007, 06:06:38 PM

Just have patience and wait it out. It will be worth it. Adult beverages help.

wicz · June 03, 2007, 06:12:52 PM

wildcat, Thank you. So you think I am doing nothing worng? I am not a drinking, but this will drive me to drink.

Wildcat · June 03, 2007, 06:16:33 PM

I think you are doing just fine. Sometimes the meat will get stubborn and take more time. I think you are still in the plateau. You do not have to worry about germs at that temp. The last one I did took some extra time, but when I took it out it almost pulled itself.

wicz · June 03, 2007, 06:19:38 PM

Wildcat, the temp seems to go up a few degs and then back down. Each time it does this, it gets higher.

coyote · June 03, 2007, 06:23:10 PM

Everytime is a new time. there doesn't seem to be any hard set time rules. Like the guy who threw
the shot -put 48 feet and got 2nd place at the track meet. After the meet he said "I don't get it ,
I threw 53 feet in practice" ??? That was yesterday....Keep at it..like Wildcat stated it'll be worth it. :)

Good to have ya with us ,
Coyote

wicz · June 03, 2007, 06:26:38 PM

Thank you everyone. This site is a great help.

wicz · June 03, 2007, 08:38:59 PM

At 10:30pm Sunday June 3rd, My brisket final hot 185 degs. It now FTC for the next hour. I hope all briskets take this long... I will post pictures once its out of the cooler.

coyote · June 03, 2007, 09:54:29 PM

Very cool Wicz 8) Look foward to your post with pics.

Coyote

Wildcat · June 04, 2007, 04:28:36 AM

The first few smokes can be nerve racking when it comes to smoking but rest easy as nature is taking its course and as we all know, mother nature simply can't be rushed. Whenever I FTC, I try to do so for at least 3 hours. Looking forward to hearing your results and seeing the flics.

wicz · June 04, 2007, 06:04:05 AM

I would left in the cooler long if it wasnt midnight. How do I add the pics??? I am not sure if I sliced it correctly.

NePaSmoKer · June 04, 2007, 06:12:55 AM

end results after ftc ;D

nepas

wicz · June 04, 2007, 07:59:03 AM

So do you add pictures???

Wildcat · June 04, 2007, 08:07:16 AM

NePa - Is that your food or did you help wicz with his photo? In either case, that meat looks absolutely perfect!

wicz · June 04, 2007, 08:32:42 AM

that was not my Brisket that nepas posted. I am still clueless on how to post pictures.

Brisket Help!!!

NePaSmoKer