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First Brisket

FM Former Member
Started my first brisket last night around 11:30pm. 10lb CAB Flat injected with Beef Broth, Worcestershire, garlic and onion powder. It has been 10 hours now and the plateau has been worrying me as my Oregon Scientific temp probe shut off during the night. When I turned it back on the temp was stuck at 159 and hasn't moved in 2 hours. I finally gave in and opened up the smoker (holy crap is it looking good) and put in a 2nd corded temp probe into the heart of the brisket and that probe is reading a couple degrees cooler. Sounds fine but that probe went in with very very little resistance.

Knowing that I am suppose to cook until the probes go in like butter I am a bit worried that at 157-159 degrees I am already SOOO tender. Another 30-40 degrees more seems like a lot. Is it normal to be this tender at this temp?

Cheers
Casey
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M maxqMember
You didn't mention what temp you're smoking at...it'll make a BIG difference. Don't sweat the 159 plateau..it's the nature of the beast.

Until you've cooked a few briskets, rely on an accurate thermometer. It's very rare to have a brisket finish ready under 190...most are done in the 195-200 range...others even higher.

A sharp metal probe will slide in/out easily before a brisket is tender. I've come to reply on round wood skewers inserted top thru bottom in the middle of the meat.
FM Former Member
I am cooking at 225F (though using a probe I find the thermostat varies the temp between 215 and 240).

I guess since both of my thermometers are brand new the points and very sharp and that may have been the confusing part for me. I'll try the skewer method later when temps are hit 185F instead of the probe - thanks for the tip.
FM Former Member
Can definitely tell the difference between the skewer and probe. Unfortunately it is still on the smoker. Still cooking at 225 degrees and brisket just hit 185 degrees. Still a few spots in thicker parts that are not smooth in and out with the skewer. Going on 19 hours now for a 10lb CAB Flat - doesn't seem like it should take that long.
FM Former Member
Well got to try the first bite of my first brisket I've smoked. Was suppose to be for lunch today....but after 21 hours in the smoker it became a late night snack before wrapping it back up for tomorrow's lunch. Got a very nice bark on the outside full of great flavor from the fat and rub. The piece showing isn't the greatest as there is a fair amount of fat. I didn't trim the fat cap before cooking as I kept it down. After doing so I wish I would have cleaned it up a bit more. Cut very well, pulls apart nice with a just a hint of resistance. Started about 9 3/4 lbs and ended around 4 3/4lbs. I'm still lost why it took 21 hours to get to 195F cooking at 225F. I figured an injected CAB brisket would have cooked decently fast.

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M maxqMember
quote:
I'm still lost why it took 21 hours to get to 195F cooking at 225F.


Some briskets and pork butts just need extra time to finish. You didn't mention which smoker you're using. Opening the door of an electric smoker will dump heat, adding extra cook time.

My suggestion...verify accurate temp reading on a digital probe, stab it into the center of the brisket, cook it at 246 and don't peek or probe test it till the temp reads 186. As the saying goes, "if you're lookin' you're not cooking".

Once your smoker is well seasoned, that will also help shave some time off.

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