Brisket

Howdy,Audrey.

You didn't say what you are cookin' on,so I'll guess a CS.

Smokin' Okie has done a great job with his Brisket 101 and there are many good threads on the search function.

He's probably still runnin' amok,tryin' to eat Austin.

A lot will depend on the grade ,interspersed fat,and what kinda animal.

I'm thinking you are cooking down around 200�-225�.

I hope you have an internal probe thermometer,'cause when that rascal gets around 180-185�� you could be gettin' close.

It would be easy to say around 1-1.25 hrs./lb.,but little flats will lie to ya.

If you are not using probes ,you need to start checking it at about 3 hrs. for tender.

Smokin' will chime in and tell ya "its done when its done".

Try it this way first,take good notes and save the tricks for when this doesn't work.

AR,

Welcome to the Forum.

What you have is definitely a Brisket "flat" and the biggest problem will be the lack of fat.

For "basic" brisket info, check out:

Brisket 101

The lack of fat, certainly will make it dry out and the key to making a good brisket is smoking if for a long time -- hence the problem -- No FAT, it gets' dried out.

I'd also suggest you look in the
Brisket Archives

Hope that helps some.

Thanks Tom. Yes, have a new CS and ribs were great, pork butt needs work, brisket did indeed come out dry. All I know about meat is that it said first cut with very little fat and quite expensive. Cooked at 225 for about 5 hrs so probable cooked too long. Do not have an internal probe. Is this something you can buy for the CS?
Audrey

Hey there. You gotta get an internal probe thermometer... and you will know when it's done. and you gotta get a bigger brisket than that. It must be a thin and highly trimmed cut. won't work. Go to a butcher or a Sam's Club or Costco type place, and a flat that is about 6-8 lbs with some fat will work great. Same with the pork butt. None of those boneless, held-together-with-netting, 3 lb deals. Go for a whole pork butt (shoulder) with the bone in that will weight about 5-7 lbs. Then do it per the arvchives... go for it!!!

Mornin',Audrey.

You can pick up an internal probe thermometer at most cooking supply,Walmart,Target,Lowe's,Home Depot,Bed 'n Bath,etc.

Polder is an early popular brand,but most are essentially the same.

A unit that can be turned off,when not in use,can save your batteries.

Brisket in a Pan

Boy do I feel stupid! Have a couple of meat thermometers but I was picturing something that you put into the meat while it is cooking. Thanks again Tom.

Audrey, you do put a remote therm. into the meat while you cooking that way you don't have to keep opening the door to check it.I got mine from William Sonma but you can find them online.PS you will have to feed the therm. through the vent on your CS.

My first brisket was about the same size and I think it would have bounced if I would have throne it.I agree with the rest on cooking a hole brisket and I found mine at Wal Mart Superstore and the one by me seems to keep them in stock.You will have to fold it to fit.

Howdy,Audrey.

We are talking about a base unit that sets on the CS or counter,etc.
The cable feeds through the vent hole or the side of the door.

Most of them have a magnet and stick right on the side of your CS.

You can look out the window of your house and read the digital,or get a remote and put it by your bed, or on the lawn tractor.

The old Taylor therms. ,that I had ,have an L shaped plug and will not feed through the vent hole.

I wouldn't want Stuart to see this ,but I feed a couple of cables through the clasp side of the door and the CS works great.

It tends to make acceptable cooks,in spite of our efforts?

I guess I'm used to cookers that are supposed to leak a mite,at best.

If you have a pocket insta-read thermometer,I still like it to check readings in several places- to be sure of what I'm really reading.

Hope this helps a little.

Oh, good! I feel a little better. OK, going tomorrow for my thermal probe. Thank you so much and no more teenie, tiny briskets.
Audrey

Or I should say internal probe not thermal. This is a great forum, I may make a cook yet.

Thermal probe? Audrey! Are you a fellow abductee?

Andi
I am, I am. Those thermal probes will get you every time. They don't work well on meat though.

Good one, Audrey! I dunno about you, but everytime I hear Thermal Probe, I back up to a wall! LOL!

I cannot find a Polder or any of it's look-alikes anywhere in this Great State. I have to say, they are invaluable! I do have a very expensive Fluke with a probe....that won't fit down the hole. So, I am constantly having to adjust my times to accomodate Open Door Syndrome. Luckily, I am wizened to the CS, and can guesstimate pretty dang good, if I do say so myself!

Even with a Polder you have to put the probe in the hole and still have to force a little to make it go through.The plug end of the cable doesn't fit in the hole.

I had that problem too, but I put the probe ind first thru the venthole. You just make the little turn when you come to it, the bring it on down thru there and then place it in the meat. I guess I thought everyone did it that way, so I didn't question it. The other ends of the oens that I have won't go thru there either.
pj

Or....

I put the probe into the meat I'm smokin' and push the plug end (from the inside of the smoker) out the vent hole.

Works (unless the smoker is on, then don't touch the vent hole -- it gets hot).

Smokin'

Uh...Smokin? Do I feel sheepish, or what! I NEVER thought to do that! Although, my probe wire is covered in a rubber-like stuff, but I think it's heat proof. Man...do I feel like a maroon!

Hey, we're just one big happy family here.

And just like a normal family, we'll remind you a year from now, your little memory lapses...

Happy to help.

Smokin'