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How long to Smoke 2 Briskets in Charcoal Smoker

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  • #16
    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.


    Tom

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    • #17
      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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      • #18
        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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        • #19
          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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          • #20
            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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            • #21
              Great job

              Fine looking smoke,got pic's and how did they turn out?
              South Georgia heat,,,smoking something....
              Chargrill w/ royaloak lump
              Mad Hunky droooooling

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              • #22
                Originally posted by mrpbnm View Post
                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.

                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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                • #23
                  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.
                  Last edited by mrpbnm; 07-18-2010, 02:51 PM. Reason: fixed typos

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                  • #24
                    Great thread man....Real glad it worked out for you as well.... on my re-load....Nothing finer then happy friends/family eating some good homemade Q....

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                    • #25
                      Way-to-go

                      mrpbnm glad to hear it all turned out good. happy guest is always good. Dwayne to ya!
                      South Georgia heat,,,smoking something....
                      Chargrill w/ royaloak lump
                      Mad Hunky droooooling

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                      • #26
                        Originally posted by mrpbnm View Post
                        Smoking at "Ideal" range. Got to get a probe for the smoker.
                        You may have already done this but, yes, you need to get a probe for the smoker. Otherwise you really have no idea what temp your cooking at. Sometimes those Warm/Ideal/Hot thermos can be WAY off.

                        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.

                        Dave
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                        Proud Smoked-Meat Member #88
                        -
                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                        • #27
                          I'll definitely get another temp probe. I've got to shop for a good multi probe - not happy with the el cheapo Taylor from Lowe's. It kept turning itself off. Thanks again all and thanks for the points ALX and Dwayne!

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