You really shouldn't poke anything into the meat until the surface has reached 140°. You can actually push bacteria into the meat from the surface. I know it's anal, but it's the facts.
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How long to Smoke 2 Briskets in Charcoal Smoker
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Progress Report
First - Thanks Texas Hunter for the info on setting up a smoker temp probe. I'll be sure to use one next time.
Now for the update:
Friend dropped off the meat last night. Both briskets were heavily trimmed flats - no tips - in cryo pack. There was very little fat - oh well. I covered them in dry rub, wrapped in saran wrap and refrigerated over night.
Put them on the smoker @ 6AM. I put the 10 pounder on the bottom with the temp probe in it, then put the 8 pounder on the rack above it.
Smoking at "Ideal" range. Got to get a probe for the smoker.
This is what they looked like after 4 hours. I'm concerned that with so little fat they may be dry, so I wrapped them each in foil and put them back on. They felt "rubbery". At 5 hours the thermometer reads 160 degrees. The party is in 6 hours - hope they are done by then .
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Mercy....they sure look good! Should be some fine eatin! Ya on it good!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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You want to foil at 160 to 170° anyway. You could spritz some type of fruit juice for flavor and steam too.
For heavily trimmed cuts, you could wrap and/or stuff with bacon for fat. But even a heavily trimmed brisket from a corn fed beef breed will have plenty of fat.
If I just had one good therm, I would use it for cooker temp, then take the meat temp in 6 or more hours and only once in a while. That factory Brinkman therm is the #1 reason for failure.
Tom
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OK. They just hit 96% (9 1/2 hours). I post pics later, but I have a question now: I opened the foil to take a peek and theres got to be two cups of fat and juices in each brisket. I will put them in a cooler, take them to the party and slice there. Should I take them out of the juicy fat and re-wrap in foil or just leave them? I'm thinking re-wrap.
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Originally posted by mrpbnm View PostOK. They just hit 96% (9 1/2 hours). I post pics later, but I have a question now: I opened the foil to take a peek and theres got to be two cups of fat and juices in each brisket. I will put them in a cooler, take them to the party and slice there. Should I take them out of the juicy fat and re-wrap in foil or just leave them? I'm thinking re-wrap.
I may be to late on this.. Take the juice out.. Re-wrap the briskys.. You can de-fat the juice.. Then and add the rest of it in some of the bbq sauce.. It will thin it a bit, but give it a really great flavor..
It makes for a great finishing sauce if someone just wants sliced brisket..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Everyone Raved About the Brisket
I didn't get a quick answer, so I decided to save the juices and skim the fat like Texas Hunter suggested. I guess "Great minds think alike". I didn't think to mix it in the sauce, but some of the brisket looked a little dry when I was slicing it, so I poured just enough juices over those slices to moisten it (no one was any the wiser). Otherwise, both briskets turned out great! They were very tender and flavorful. I got so many compliments that I couldn't keep count. The host had other meats, so we didn't need to cut the second brisket. Well, not until people started leaving - everyone took a plate home, leaving only about 1/4 of the remaining brisket for the host! Thanks to you all for helping me pull this off!
P.S. I got this Brinkman Propane Smoker for father's day. I've never smoked with gas before, so I'll probably be back in a few weeks for tips on how to do it right.
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Originally posted by mrpbnm View PostSmoking at "Ideal" range. Got to get a probe for the smoker.
http://www.smoked-meat.com/forum/showthread.php?t=1101
Your brisket looks GREAT by the way. Once you start smoking with good temp info, they'll just get better.
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