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  • #1

    Brisket Help???

    I was four hours into my first brisket cook. My pit temp was 210, my probe temp was 152. (Using a Char Broil water pan smoker) I drifted off at 3:30, and didn't wake up until 7:00!!! My pit temp fell to 165, and my brisket was at 139 internally. I am raising my pit temp up now, is there anything else I should do to try and save this brisket??? Any advice is appreciated!
    Last edited by jetmek; 07-20-2011, 08:11 AM.
    Tags: None
  • #2
    Kick the temps up and finish her off...
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Exactly, don't be afraid to run the smoker upto 250*
      My food WAS a vegaterian!!
      Death Row Outfitters

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      • #4
        Will the drop in temp during my sleep hurt the tenderness, or dry out the brisket? I am smoking this one for my mother-in-law, and I really want her to be impressed! lol!!

        Comment

        • #5
          Naw.. just keep mopping as you go.. Foil around 160*.. When it gets around 185* you may want to pull the foil to allow the bark to firm back up...
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

          Comment

          • #6
            Originally posted by jetmek View Post
            Will the drop in temp during my sleep hurt the tenderness, or dry out the brisket? I am smoking this one for my mother-in-law, and I really want her to be impressed! lol!!
            finish in a 350 oven or crockpot. it is for the m.i.l. right?
            brink vertical charcoal(the carp)
            18" old smokey charcoal grill/smoker
            cast iron Hibachi
            22" Kettle w/ "Smoke-EZ" styled riser extension
            & rotisserator
            12x7 wells cargo vending trailer(mods in progress)
            stuffer,slicer & more carp than i can fit in it...
            Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

            Blues-N-Cues Concessions & Catering
            http://blues-n-cuesbbq.com/
            my music recordings-
            http://www.reverbnation.com/rlcltd





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            • #7
              Originally posted by blues_n_cues View Post
              finish in a 350 oven or crockpot. it is for the m.i.l. right?
              Maybe drop that brisky on the ground and kick it a time or two also.

              Seriously, what Ken said...fire that baby up and finish it off. You'll be good to go! Good luck.
              BBQ Eng.

              The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
              Adopt a homeless pet - http://www.petfinder.com
              I built the Iron Maiden - Iron Maiden Smoker Build

              Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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              • #8
                Originally posted by blues_n_cues View Post
                finish in a 350 oven or crockpot. it is for the m.i.l. right?
                Originally posted by BBQ Engineer View Post
                Maybe drop that brisky on the ground and kick it a time or two also.

                , Now that's funny right there, I don't care who you are.

                Seriously, what Ken said...fire that baby up and finish it off. You'll be good to go! Good luck.
                It'll be fine, just let it finish


                GOSM
                K.C.B.S Member # 60786
                Digital Thermometers
                Hybrid Kenmore grill 1/2 charcoal 1/2 gas
                140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.

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                • #9
                  Any updates?
                  sigpic

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                  • #10
                    Originally posted by Fishawn View Post
                    Any updates?
                    it's still in the crockpot.
                    brink vertical charcoal(the carp)
                    18" old smokey charcoal grill/smoker
                    cast iron Hibachi
                    22" Kettle w/ "Smoke-EZ" styled riser extension
                    & rotisserator
                    12x7 wells cargo vending trailer(mods in progress)
                    stuffer,slicer & more carp than i can fit in it...
                    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                    Blues-N-Cues Concessions & Catering
                    http://blues-n-cuesbbq.com/
                    my music recordings-
                    http://www.reverbnation.com/rlcltd





                    Comment

                    • #11
                      Originally posted by blues_n_cues View Post
                      it's still in the crockpot.
                      ...with a boot mark on it!
                      BBQ Eng.

                      The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                      Adopt a homeless pet - http://www.petfinder.com
                      I built the Iron Maiden - Iron Maiden Smoker Build

                      Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

                      Comment

                      • #12
                        Originally posted by BBQ Engineer View Post
                        ...with a boot mark on it!
                        sigpic
                        New Braunfels Bandera
                        New Braunfels Hondo
                        4-22.5" Weber Kettles
                        1-26" Weber Kettle
                        24"X72" Reverse Flow-Made in the U.S.A. by me
                        Navy Corpsman-'69-'73 Semper Fi

                        https://www.facebook.com/highrollersbbq/

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                        • #13
                          Don't listen to these guys... boil it.


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            Damn guys.. You are being brutal.. Help a brother out..
                            Ken


                            I Should Have Been Rich Instead Of Being So Good Looking

                            Comment

                            • #15
                              It is still in the foil. I have been chasing temps all day! It held at 151 for a number of hours till it finally broke to 163. Now it's foiled and currently up to 171 deg. I AM eating brisket tonight! Whether it is this one, or from the local BBQ shack!

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