My first brisket has been in my Smokette at 225 for 6 hours now. It is a 4.5 lb flat. About an hour ago, the internal temp was at 158. Now it is at 154... The smoker temp has been averaging 225 degrees, with a high temp of 250 and a low of 190. Is the internal temp going backwards normal?

It happens short term. Don't even ask me why.

Happy Trails

Well... Its finally climbing again... I had hoped that it would be done by now, but its only at 160 and its starting to snow! My poor Smokette is getting snow on it!

quote:

Originally posted by Ron_L:
[qb] Well... Its finally climbing again... I had hoped that it would be done by now, but its only at 160 and its starting to snow! My poor Smokette is getting snow on it! [/qb]

BTW... I was cooking it today because the forecast for tomorrow is 8-10" of snow! I was hoping to avoid the snow... Oh well...

My brisket finally made it to 185 before I took it out of the smoker. It was 5.5 lbs and took 11.5 hours to get to that point. It wasn;t an extremely fatty cut. It had a decent fat cap, not to big, and about 1.4 inch thick. It looked great and I sliced a little bit off of enedge and it was fairly moist and tasted great, but it took a lot longer than I thought. I save the drippings and I'm going to mix them with some water and use them when I reheat the brisket tonight.

The good news is that the wind was in the best direction, and the Smokette was shielded from the snow, and was nice and dry! W had about 1 1.2 inches overnight and they are talking about 10 more during the day today and tonight!

Be careful of the drippings, they can get a lot of condensed smoke and creosote and can often times be bitter.

Thanks for the caution... I'll taste them before I pour them on the brisket...

You might consider foiling those small flats and adding a 1/2 cup of low salt beef stock at 160�.

It will speed the cook up and the juices will be excellent.

Just a thought.

Ron,
I'm glad you didn't have to shovel your smoker out!
Peggy