Food Smokers and Smoking Tips/Tricks/Techniques

Woof. This brisket bidness is a commitment. You're right, I would be surprised. An hour fifteen later and meat temp is still just 152. Wtf. I'll do your oven idea in about half hour. 220 until just under 200, leave it in the bag the whole time. Correct?

 

Yessir.

 

...and the last brisket I did was a 13 lb packer, and it took over 20 hours. Sometimes they're just stubborn. Unfortunately you can't really rush it, otherwise it will be dry and terrible. Those tough connective fibers have to break down into awesomeness before a brisket is any good.

 

In the oven now, probe in, bag closed. We'll see in a bit. Thanks all of you for helping. I just realized I asked the water question twice Need to chill the f out. Doing a brisket made me nervous.

 

I have to be honest, I'm gonna feel bad if it sucks, lol. Smoking food is trial and error, but it rarely turns out so bad that you don't want to eat it.

 

You and everybody else have helped greatly. If it sucks, it means I learned my gear. That's the fun part anyway. Will report back after slicing, which from the looks of it may be sometime in 2019

 

1.5 hours now at mid 150s. What in balls name. May have to go in late for work tomorrow

 

I've done 3 briskets and they've all been different and, uh, challenging, bastards. Good luck and maybe consider the oven finish option. I've not used paper to wrap but I'll try the peach paper next time.

 

I dont even bother with checking the temp...I do 3 hours on the smoker and cover tightly with foil and put in the oven @ 300degrees for 3 hours comes out great every time...

 

300? I have it in a paper grocery bag at 220 in oven for the last 2 hours. Maybe up the temp to ???

 

Fckr better be good.

 

long as the paper doesnt ignite thats why use foil. heres basically what I use...I have my own rub recipe but otherwise basically the same..

http://www.homepagedoctor.com/rchs/brisketRecipe.pdf

 

Paper will not combust until 450 degrees or so.

 

Upped the oven to 260. Cmon, cmon,...

 

I use that recipe a lot and the main reason I dont check temps I just use time. I have yet to have a brisket turn out bad using that recipe. but like I said I just use 3hrs on the smoker, 3hrs in the oven covered in foil.

 

That's why I upped the temp, your recipe suggested higher temp than I thought was ok.

 

As I've stated before, I couldn't care less about a brisket, but does that not make it like a roast more or less?

 

167 and climbing like a slug. Maybe I'm on the other side of this. Fckr better be good.

 

Looks like you're either past the stall or just about to end, meaning the temp will rise pretty quickly after that!
You are on the home stretch!

PS I might try that paper thing when I go home in december--I miss smoking and cooking outside