Problems smoking a small brisket

Oilpony · January 2013

Thanks

Oilpony · January 2013

I.T. is 168 and I just wrapped the meat. Dome temp is 300.

MrCookingNurse · January 2013

doing great man, one more thing, you are prolly about to hit the stall, since you wrapped you should drive through it quicker, but dont panic if the temp hangs in the 170's or even goes up and then down a few degrees perfectly normal

Oilpony · January 2013

I turned the cooking temp up to 350 and the meat thermometer says 197 already.

lousubcap · January 2013

Just make sure you measure the finish-line by the flat and not the point. Point can run to around 210*F+/- and the flat will lag by around 10-15 *F. Use the "probe slides in and out like butter" in the thickest part of the flat to make sure you are there. And don't slice til ready to eat and always against the grain. Enjoy!

MrCookingNurse · January 2013

Well what's up doc?? Results?? Hoping turned out good. In living through you guys that have cooks going on now I'm away from my egg

CeramicChef · January 2013

The Cen-Tex Smoker said:

CeramicChef said:

I shoulda known! This group is just about as twisted as yours truly! Cen-Tex ... I'm keepin' my eye on you. What is it they say about Texans in some circles? Somethin' and steers and ... How does that go? ) I guess that was decidedly politically incorrect. I'm gonna have to talk to the priest about that in confession.

I don't see any horns on you boy ) I have one VERY BIG horn and I ain't no unicorn! Keep your daughters off the street ... Nah, my lady would held me ... Ah well, those were the days!

)

Oilpony · January 2013

I just took it out of the cooler. I'm not so sure. I'll let it sit for a little bit

Oilpony · January 2013

The rub is falling off, that can not be a good sign

Oilpony · January 2013

Actually, I put to much rub on it. If anything it is to spicy but it is pretty moist!!!!

Oilpony · January 2013

It's not pretty but it is not bad. My 14 year old gives it a thumbs up, he is a tough brisket critic also the one that is known as, "she who must be obeyed" likes it. Guys this is major progress for me. Thank you to all of you for your help, comments, hints and encouragement. I look forward to cooking one again in a couple of weeks.