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10 replies

First brisket question

FM Former Member
New SM025 user. I put my first brisket in last night. 12lb packer minus some trimmed fat, dry rubbed for 8 hrs. Loaded oven with cold meat and started last night at 200. This morning, after 10 hrs the meat was at 168. I increased oven temp to 225. Now 1230pm meat is at 183 and I'm not sure how to proceed. We're not eating until 630pm.

Should I turn oven off and leave meat inside, should I foil it. If so, at what meat temp should I do this. Or should I wait until it hits 190, then remove and foil and put in warm ice chest.

Appreciate any suggestions.

Sleeper
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cal 2cal 2Member
If it was me I would show patience. I like to probe the thick part of the FLAT and bring to 193*.I then open up my cs020 and check the flat to see if I can stick my probe in like butter.

It usually won't be ready, but you can feel for resistance in the thinner area and that is what you will need in the thick area of the flat.

Mine has finished from 193-203*. Every brisket is different.

I will split the point and flat. throw the point back on and FTC flat for 2-3hrs.

Take point up to 210-215* to render the fat.

Hope this helps a little.
T tomMember
Cal's approach ought to produce some fine eatin'.

If you aren't comfortable separating point from flat,just leave it whole.

You can do it next time.

You will still get some tasty chopped and pulled point for sandwiches.Many folks, out in your neck o'the woods,just slice it up and give the diner a slice containing both.They can remove any fat they don't want.

At your low temp,you won't get too much carry over temp rise in the hotbox.I'd rather cook it a little over,than not enough.
FM Former Member
You want to finish it first, not guess, so I'd recommend taking it until 195 or so and as you poke it with a temp probe (have you tested the temp probe?) as you poke it FEEL for the resistence.

It should have little to none.

You can always wrap it AFTER it's finished in double aluminum, put a heavy towel around it and put it in the smallest cooler you can (we call this FTC Foil-Towel-Cooler) and the brisket will stay plenty hot for hours.
FM Former Member
Well, thanks for the advice, but I got impatient. opened oven and probed several areas. The thick part of the flat (I think) was at 196, so I pulled it and placed in the warm ice chest in foil.

I found my 4 chunks of CS hickory were only partially consumed and a nibble from the end of the flat did not seem very smoky.

No doubt it will be very edible, but we'll have to see just how good for my first time.
T tomMember
One major question would have to be,before we start making wild guesses, is have you cooked a lot of briskets and are you used to a particular procedure and product.

This gives us a much better idea where to step into the process.

If we know where we are starting,and trying to end up,that cooker will cook very moist,it can put more smoke into the product than you want.

Give us some more info,and the folks will jump in with plenty of info.
FM Former Member
Well, I have to say, all in all it was damn good. I was totally wrong about the amount of smoke. It was plenty smoky. And it had a beautiful flavorful bark on it from the generous paprika/brown sugar based dry rub.

The only thing I'm dissatisfied with is that the thin side of the flat was a bit dry. I don't know that I could have cooked it less as the rest of the meat was perfect. Perhaps I trimmed too much fat off. I tried to leave around 1/8" but probably got thinner in some areas. Would that have made a difference?
T trucky1008Member
I tend to keep most fat on the flat, only removing some if the fat is real thick (over 1/4"). With most briskets the flat will have a thinner end as a result it will cook faster. If you pulled the brisket when the thick end of the flat was at 196 the thin end could have been 203+. Generally, once you get above that temp it can start to dry out.

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