Seems like a long cook time

I've seen them take even longer. Sometimes meat can be a bit stubborn.



However, here some questions and suggestions.

What temp were you cooking at?

Also do a temp check on your unit as they can run a bit cool(mine can't average over 235 when it's set at 250).

Just put your probe through a potato or a ball of foil so it's tip sits near the center of the top grate but not touching. Check the temp every 10-15 minutes(after the initial hour to heat up) and write down the temp each time. After about 4-5 hours get the average. I'd do this for 225 as well as 250. That way you'll have a much better idea of what temps you're really smoking at next time.

Yep, I agree with above. A big untrimmed packer brisket can take 24 hours to 195* cooking at 230*. No big deal, just plan for it. Low and SLOW.

The dryness might be from cooking a small trimmed flat without enough fat for self-basting.

Also, if you take the cooking shelves out before checking temps, you can just let the probe dangle from the smoke hole as long as it is all in. Allow a 30 minute warmup before recording your first temp reading.

Welcome to the forum.

Thanks so much for the help.I was set @225 ( I did not check the smoker temp)and I did not allow any time for warm up.Is it the norm to start the meat from dead cold or warm the oven first?

You won't have heard this one from me before:

It's Done when It's Done

Essentially, don't be surprised at times until you've done a number of them, especially if you've never used the smoker (applies to all smokers the first couple of times)

Keep good notes

Test the smoker temp to varify the temps to see if it's on track to what you set it (See the "lessons for new users" thread in the open forum)

Seems like the times are fine.

Starting the smoke from a "dead cold" smoker is not an issue. You certainly wouldn't gain much time.

One thing you must remember is that no two pieces of meat of the same cut are the same. You could buy another brisket, identical weight, etc and it would more than likely cook differently.

With experience you will learn "somewhat" what to expect but never expect identical results, close but not the same. One brisket will take 14 hrs while another of similar qualities may take 20-24 hrs.

If dryness is an issue, some pull the brisket near the 160* mark, double foil with a cup or so of beef stock and toss back into the smoker until 195*.

Experiment & have fun & come to the forum whenever you need some help. Good folks here with a bunch of experience & info to share!

quote:

Originally posted by GLH:
Also, if you take the cooking shelves out before checking temps, you can just let the probe dangle from the smoke hole as long as it is all in.

LOL!!! That's one of those slap my hand on my forehead moments for me! I must have been so anal with measuring from the grates that I never even thought to do that!

hehehe

Well, the potato or tinfoilball trick is good when you want to do a temp map inside the smoker, such as immediately above the woodbox or at extreme upper left rear, etc.