First Brisket 06/15/2013

capt louie

Well I've been wanting to do one on my AKORN cooker for awhile since the butts and ribs have all come out great.
Last night I injected it with beef broth with a little tenderizer mixed in and let it sit over night.

Got up early and got the brisket on the smoker @ 8:20 am. Fiddled with the cooker and it leveled at 220 degrees according to the gauge.
I know it's off some so temp was probably closer to 245. I used buttonwood and a little apple for smoke. Got the buttonwood from a buddy in the keys.

I put the thermometer in at 1:30 and I was already at 206 internal ? Wow , figured it should be at the plateau (160) but it must have cruised right on past.
Wrapped it in 3 layers of foil and some towels and into a cooler. Figure I'll leave it for 2 hours. Well see..

Flash

I was surprised my first one I did was done is 6 hours, when all I read about is them taking 12 to 14 hours. Read that link again I posted in Ferris's thread. It is over on Smoking Meats Forum. I keeps my smoker temps down and managed to get to 9 to 9 1/2 hours or so. Each and ever smoker is different and they all cook differently. Head down to home depot and pick up another gauge and I would assume you have a digital temp gauge too?

capt louie

Yeah , I have a digital. That's how I know the cooker is about 20 degrees hotter than the gauge. I intended to wrap at 150 and put back to 205. Oh well.

One thing I forgot was to add liquid to the meat before wrapping and putting into the cooler. I think it will be OK..

Flash

capt louie wrote: »

Yeah , I have a digital. That's how I know the cooker is about 20 degrees hotter than the gauge. I intended to wrap at 150 and put back to 205. Oh well.

One thing I forgot was to add liquid to the meat before wrapping and putting into the cooler. I think it will be OK..

Make some gravy, in case needed.

hossmoss

check and calibrate thermometers with boiling water.