Long time Listener
First time Caller

I have a 6.5# untrimmed brisket flat in my smokette at 225 degrees and 3 ounces of hickory. The meat has reached 140 degrees 3 hours after starting. Is that too fast? It seems to parallel Smokin's temp log except he opened the smoker after 3 hours which dropped the temp and seems to have prolonged the cooking time. Any suggestions?

P.S. I love my smoker (and this forum)!

Hi Dr. BBQ,

My briskets have acted just like yours. I assume you have your smoker set at 225 degrees? Stick with it and don't get nervous when you hit a plateau somewhere around 165 degrees.

Smokin's "Brisket 101" gives good basic info about cooking this potentially great hunk of beef.

Sorry, we don't have any prizes "yet" for first time posters (HEY DONNA....there's ANOTHER idea).

Don't worry, it's pretty consistent for the meat to shoot up, once the oven gets to temp, the meat internal temp starts rising pretty fast.

There is a brisket plateau, around 160 to 170 and this is were it will hang up for a while it breaks down the collagen.

Just hang with it. I don't think opening the door on my brisket cooks extended it that much, I'm pretty fast, but overall, on that particular cook, maybe an extra 45 min or so total.

I would be careful with a flat. Depending on the "thickness" of the meat at the outer edges, they WILL dry out at some point. If you check it at some point in your smoke and it looks like that is happening, this is where the use of foil may be of a help. It's going to have the smokiness and wrapping a flat will help it from drying out.

But I'm just Smokin'

...and watching

Dr. BBQ, took me 10 hours to hit internal of 190* on a 6lb brisket flat. So, my wife kicks me out of bed at 0400 to get the thing cooked on time.

Question: What is this foil thing? Preserves moisture? Why the controversy? Is it as bad as boiling ribs?

Next question: Dr BBQ, where did you get your PhQ? CSU? Did you know the chancellor?

i2BBQ, PhQ
CookShack Univ
The Brinkman Chair in Primitive Que

Foil the Texas crutch as it is called by Paul Kirk. There are many who use it, it will speed up a cook and it does retain moisture in the package but also changes the texture of the brisket(it is very easy to take it to a pot roast texture).
If you are going to use foil you need to uncover and let it spend some time in the cooker to dry out some.
Using foil is a matter of how you like the finished product. Try cooking without foil and then another cook with and see what you prefer.
Jim

Whew,glad to see Smokin' mentioned the foil...Now we can share the heat together.

You were right on the mark guys. Temperature was rising fast until it hit 150 and since then has been really slooooooow. It's hanging at 154 degrees 5.5 hours in. Is it going too slow?

Nope, you're right on target. Keep watchin'!

DrBBQ just put it in @ 200 when you go to bed and when you get up jump to 225 it will come out great. Take it to 190 at least. No need to get up at 4am unless your going hunting!
Jimbo

Jim Minion is right. Foil The Texas Crutch does change the texture of the meat. Think of it this way, foil traps moisture inside and that moisature tends to "steam" the meat. That's why the bark on brisket & ribs will be softer (or as I say, mushier). I like Jim's description, "more like pot roast". Yup. that's it.

but those little flats will dry out, so watch them like a hawk. Most of my comments in Brisket 101 apply to Packer Cut (or full) briskets. Not the flats. Guess I'll need to do a Brisket 101A for those.

Smokin'

Boy,I like to see an Okie saying Texas Crutch[Even if that feller up in Kansas does].

101 A could be real short.

Try not to.

Hey Tom,

Do you know why Oklahoma is so windy? Because...oh, sorry, no jokes.


Hey Tom,

I agree, how DO you cook a 2 lb brisket flat and keep it from drying out. Answer: You don't.

And just so the record is straight. I don't cook my Q with a Crutch. But i do use it for holding.

Your Honor, that's my plea.

Well, it took 14 hours for my brisket to reach 190. I immediately wrapped it in tin foil for 15 minutes (couldn't wait any longer), then tested it. It was very tender and tasty. It was even better the next day. It seemed like the smokiness was not enough the first night, but just right the next day. It was perfect tenderness for slicing. My only question is why it took 14 hours.

well, I could write a book about why.

Instead:

1. Keep good notes, so that the next 6.5 lb'er you'll know (but it might not take that long).

2. That's why you can't expect Q to behave like normal recipes.

3. And, just in case I haven't said it today..."it's done when it's done."