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-   -   Brisket Emergency from a new user! (http://www.smoked-meat.com/forum/showthread.php?t=44715)

tomthone 12-25-2017 10:05 AM

Brisket Emergency from a new user!
 
Hey there...just smoked my first brisket. It is a 14 pound full packer from sams club. I trimmed it up a bit and took the huge fat veins out and left about a 1/4 inch of fat on the fat side. Gave it a simple dry rub as well. Everything I have read in various sites said minimum of about 75 minutes a pound at around 225 to 230. I put it in my madterbuilt electric smoker last night 11pm thinking it would take minimum of 15 hours and be ready for Christmas supper here in MN. Additionally temps overnight were down below zero so I thought that would slow it down. Long story short my brisket was down at 8 am....only 9 hours. I know my temp on my gauge is correct and I also proved all over for both temp and it slid in easily. 1) How is this possible? And 2) Now what!? I wrapped in towels and put in a cooler but will it really make 530 supper??

Meat Hunter 12-25-2017 10:14 AM

Not all meats cook the same. Smoking, goes by temp more so than time. Although one can get a general idea based of past performances of when it will be done, but go by temp. Wrapped in FOIL first and not just a towel. Will it makes it to 530? Maybe, maybe not, depends on the cooler. If you have room, you could take some boiling water and pour it into a large tupperware container or something like that and place it in there with it to help maintain temps.....Just a thought

On edit, where about in MN are you at? We had some cold temps last night, but I don't believe we went below zero

Texas-Hunter 12-25-2017 10:14 AM

Welcome to Smoked-Meat.. Some briskets will cook faster than others, some will hit a stall for 4-5 hours. You're still in good shape, wrap in foil then towels and place in a small cooler.. Pack it tight with towels till you are ready about an hour before dinner. You may want to check the temp and reheat in oven for that hour before slicing..

barkonbutts 12-25-2017 10:21 AM

Cooler, towels, temp check at 4:00... it will still be hot I think. Just don't open the dang cooler till 4!! Oven set to 300 in case you need to warm up and firm up bark prior to serving. You good, keep on cooking sides, you be fine.

Welcome from Ohio.

SMOKE FREAK 12-25-2017 10:24 AM

:welcome: To Smoked-Meat and congrats on your first brisket :thumb:

I think if ya follow the instructions that Todd and Ken (and Brian) gave ya you will be fine...And yes you may need a slight reheat...

Merry Christmas...

tomthone 12-25-2017 10:28 AM

Merry Christmas all and thank you all for your quick responses and help in this matter!!!! You have given me some peace of mind as I was stressing majorly with this. I did wrap in foil and a couple towels and am preparing to insulate better as well. God bless all,
Tom

Courser 12-25-2017 10:38 AM

And....most importantly....don't leave it in the garage as you travel an hour and a half to your Christmas Dinner!!!! I don't have any idea who might have done that. :whistle::noidea:
But it was still hot when I got home. :)

strength_and_power 12-25-2017 10:56 AM

Quote:

Originally Posted by Courser (Post 668946)
And....most importantly....don't leave it in the garage as you travel an hour and a half to your Christmas Dinner!!!! I don't have any idea who might have done that. :whistle::noidea:

But it was still hot when I got home. :)



Guaranteed way to get leftovers right there.


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HawgHeaven 12-25-2017 11:29 AM

Quote:

Originally Posted by Courser (Post 668946)
And....most importantly....don't leave it in the garage as you travel an hour and a half to your Christmas Dinner!!!! I don't have any idea who might have done that. :whistle::noidea:
But it was still hot when I got home. :)

:lol::bounce::lol:
All good advice here... Merry Christmas!!

tomthone 12-25-2017 08:27 PM

Just wanted to update anyone that cared but a) the 14 pound brisket was indeed done after 9 hours at 230 degree heat in master built electric smoker b) I wrapped in about 5 towels along with boiling hot water in Tupperware and put in cooler c) it was very warm at 530 pm and didn’t need additional heat and lastly d) it tasted very good and everyone loved it. Everyone’s input on this thread was awesome!!

SMOKE FREAK 12-25-2017 08:42 PM

Quote:

Originally Posted by tomthone (Post 669030)
Just wanted to update anyone that cared but a) the 14 pound brisket was indeed done after 9 hours at 230 degree heat in master built electric smoker b) I wrapped in about 5 towels along with boiling hot water in Tupperware and put in cooler c) it was very warm at 530 pm and didnít need additional heat and lastly d) it tasted very good and everyone loved it. Everyoneís input on this thread was awesome!!

You are VERY WELCOME...Folks here love to help out...:thumb:

Richtee 12-25-2017 09:09 PM

Quote:

Originally Posted by Courser (Post 668946)
And....most importantly....don't leave it in the garage as you travel an hour and a half to your Christmas Dinner!!!! I don't have any idea who might have done that. :whistle::noidea:
But it was still hot when I got home. :)

Oh Chit. :whistle:

I dinít see this in http://www.smoked-meat.com/forum/sho...48894#poststop

Hint Hint :lol:

Courser 12-26-2017 10:35 AM

Quote:

Originally Posted by Richtee (Post 669033)
Oh Chit. :whistle:

I dinít see this in http://www.smoked-meat.com/forum/sho...48894#poststop

Hint Hint :lol:

ok! You shamed me into it.:lol:

MrZip66 12-30-2017 02:52 PM

Quote:

Originally Posted by tomthone (Post 669030)
Just wanted to update anyone that cared but a) the 14 pound brisket was indeed done after 9 hours at 230 degree heat in master built electric smoker b) I wrapped in about 5 towels along with boiling hot water in Tupperware and put in cooler c) it was very warm at 530 pm and didnít need additional heat and lastly d) it tasted very good and everyone loved it. Everyoneís input on this thread was awesome!!

poi-nts for that first briskie! my only advice would be to keep smoking them, discard whatever advice doesn't work for ya, and keep doing the things that do.

Squirrel 12-30-2017 03:04 PM

:clap2::clap2::clap2::clap2::clap2::clap2::clap2:

:welcome: Glad it worked out for ya!

cedargals 12-30-2017 04:13 PM

Quote:

Originally Posted by tomthone (Post 669030)
Just wanted to update anyone that cared but a) the 14 pound brisket was indeed done after 9 hours at 230 degree heat in master built electric smoker b) I wrapped in about 5 towels along with boiling hot water in Tupperware and put in cooler c) it was very warm at 530 pm and didnít need additional heat and lastly d) it tasted very good and everyone loved it. Everyoneís input on this thread was awesome!!



Iíve always found great advice here. You can also hold the brisket in an oven at 170 (double wrapped in foil and no peeking). For short periods donít put the oven on, wrap in foil and then towels.


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SMOKE FREAK 12-30-2017 04:23 PM

Quote:

Originally Posted by cedargals (Post 669493)
Iíve always found great advice here. You can also hold the brisket in an oven at 170 (double wrapped in foil and no peeking). For short periods donít put the oven on, wrap in foil and then towels.


Sent from my iPhone using Tapatalk

Welcome to Smoked-Meat cedargals :welcome:

Slip on over to the new member section and introduce yer self


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