help a newbie out..

http://www.lamaine.com/bbq/ This is one of the sites I read often. Please check it out.

Mike

BDDM, throw us a bone here , We always need details. What kind of brisket (flat or whole). Fresh or corned? How big, fatty or lean. What temp. did you cook it at? What was your target temp. How much wood? Why was it a complete nightmare? Last but not least did you open the door?

Hi Jim,
Well, I didn't want this to turn into a brisket troublshooting thread, more of a what to try next, I mostly mentioned my history to show my lack of experience...

Thanks for asking, and I started to answer your questions, but I backspaced... If I start talking about it the thread will go off topic. I will just say this, I had trouble with very inconsistant temperature readings, from two diferent remote thermometers. It was below freezing outside (cold for Texas). It was about a 16 lb packer cut. I really just need to get my confidence up and go again though, there were too many things I know I can work on; so basicaly things didn't go according to plan. And NO I did not open the door until I was checking temp and thought it was done. I've read a ton on this forum, but I'm not well thought on cooking meats, I read 101s, brisket forum, beginers forum, and made a list of steps to go through.

Thanks for taking the time to offer to help!
Barry

Hi Barry, now I see where you are headed. I love my briskets more than anything else I smoke. I have smoked maybe a dozen since I got my 55 and only had one bad/dry one. It was too lean. I should have covered it in bacon. The outside weather should not be a factor with a CS. Good luck. - Jim

BDDM - Start another thread and tell us about your problems with the brisket.

If you want something similar to brisket and less hassle, try smokiing a nice sized chuck roast. Cook it the same as brisket only keep it to about 190˚ internal for slicing. Slice against the grain on a 45˚ angle for melt-in-your-mouth beef.

I agree with Jim, outside weather should have no effect on your smoke --- that is unless you were opening the door.

Thanks Jim... wow, I hope I can say the same about my briskets one day.. I'm inspired, just scared to try another brisket, I don't know if I (my family) can take two flops in a row.

but, maybe the answer to my question is to try another brisket.. I'll need to take some time to think through what I did last time, it's been a while, and not right in my memory, but I may write that up if you don't mind...

Thanks,
Barry

Wheelz, thanks for the comments! you posted while I was replying to Jim, so I missed you.

Great idea, I'll creat another thread about my brisket fiasco. To be honest, it was a couple of weeks ago, and I was pretty bummed... too bummed to post about it... Now that I'm getting back in the sadle, I'll have to see how well I can remember the details.

As for outside temp, I was concerned my thermometer wasn't accurate at sub freezing temps... but I'll mention that in the next thread.

I may try a chuck roast... i'll start my searches this evening!

BBQBull, thanks for the link, that is a great site! I'll be doing some reading there for sure...

Thanks,
Barry

That's why it pays to keep good notes, even if it is a flop - you won't repeat thhe same mistakes next time (hopefully).

Here's an easy thing to try next... and we like it in our house. Buy a cheap, but real, not processed ham, spirial sliced is best. Smoke it to an internal temp of about 125 (some say 140) Should take about 3 or 4 hrs. Serve. If you like ham, you'll like this.

We applaud that you have done your advance reading,and the fellow cooks have suggested some good alternatives.

I love the resources you have sited,but here is another KISS post you might have missed from our search.

Darcy's Indirect Brisket

BDDM,

Don't get too discouraged by the results of one brisket attempt. Since you have read through the forum, you may recall reading somewhere that a brisket is probably the single most difficult piece of meat to get right, no matter what kind of smoker you have. Also, no two pieces of meat are the same.

So that said, re-read some of the info on briskets, maybe do a search on brisket recipes and give it another try.

Thanks for all the comments... I did another one and it turned out great.

Instead of a 16lb full packer, i bought a trimmed one, with a nice fat layer, but it only weight 7 lbs or so.

I put it in CS around 5:00 PM, and in the AM when I got up it was at 188F. i had planned to wrap it and add baste at 160ish or so, but it cooked pretty fast, and I didn't check through night, since I only had temp set to 205F.

However, after a finger probe, I decided it was likely done. So wrapped it in foil, towels, stuffed in ice chest for aobut 4 hrs until lunch time.

The result, it was very good. I'm sure it would have been better if I would have wrapped it in foil and basted at 160, but it was tender, but still able to be sliced without crumbling up.

My biggest problem was I need a new knife, our 14 year old (I'm sure cheap) knives we got for a wedding present just don't do well slicing thin. My kids like nice thin slices....

I'm sure I can improve, but this was as good as any brisket I've had anyone else cook for me I believe (would need a side by side test to really compare); I used three pieces of hickory, it might have been a bit strong on smoke... but everyone seemed to like that.

Well, what next, I need to pick my next cook now...

Thanks for all the help,
Barry

Good job Barry! It just takes a little time and patience. As long as you and the family are satisfied that's all that matters. Play around with spices, rubs, etc and maybe next time try the foil & broth method. Keep notes on what works and what doesn't.

Next smoke...? Ask the Mrs what you could cook up for Valentine's Day?