If smoker temp line is the green line, you were too hot for too long.
Substantial-Car8414
How many pounds was it ?
vpcapital
Yep – that green should show the internal temp of your smoker – you really want it around 225 – some go as high as 250 but I don’t – you hit 290 within your 1st hour – I can see you tried to bring it down but it went back above 260 — this made the brisket tighten up and cooked the fat out fast – vs slowly… chop it up, make some chili or beef and barley soup
StoryLover
Looks like you didn’t properly preheat your smoker. You need to heat it up, then adjust the airflow so that it’s steady before putting your meat in. Look at how low the green starts then goes way too high. Give the 1st 30 minutes to adjust the heat and reduce dirty smoke. Once the temperature has stabilized then you start cooking.
Full_Association_254
I own a meater, don’t rely too much on it. The amount of time seems short.
What grade of brisket did you buy? It looks undercooked if anything. Overcooked usually falls apart unless you burned it.
ocmiteddy
How long did you let it rest? I’ve completely spaced on a brisket once letting it get to 210 and it wasn’t dry. It just fell apart like pulled pork when trying to slice.
Kinda odd with the lack of a stall, and cook time seems kinda fast even for a 11.5lb. what kind of smoker do you have?
Stock_Ad1253
Keep your smoker at 250-265, put brisket on fat side down and cook to an internal temperature of 160. Take brisket off and wrap in foil. Put brisket back on wrapped and get to an internal temperature of 202-206. Thank me later. I promise it will be the best cooked brisket. Use sea salt, black pepper, garlic powder, hard core carnivore charcoal seasoning only.
7 Comments
If smoker temp line is the green line, you were too hot for too long.
How many pounds was it ?
Yep – that green should show the internal temp of your smoker – you really want it around 225 – some go as high as 250 but I don’t – you hit 290 within your 1st hour – I can see you tried to bring it down but it went back above 260 — this made the brisket tighten up and cooked the fat out fast – vs slowly… chop it up, make some chili or beef and barley soup
Looks like you didn’t properly preheat your smoker. You need to heat it up, then adjust the airflow so that it’s steady before putting your meat in. Look at how low the green starts then goes way too high. Give the 1st 30 minutes to adjust the heat and reduce dirty smoke. Once the temperature has stabilized then you start cooking.
I own a meater, don’t rely too much on it. The amount of time seems short.
What grade of brisket did you buy? It looks undercooked if anything. Overcooked usually falls apart unless you burned it.
How long did you let it rest? I’ve completely spaced on a brisket once letting it get to 210 and it wasn’t dry. It just fell apart like pulled pork when trying to slice.
Kinda odd with the lack of a stall, and cook time seems kinda fast even for a 11.5lb. what kind of smoker do you have?
Keep your smoker at 250-265, put brisket on fat side down and cook to an internal temperature of 160. Take brisket off and wrap in foil. Put brisket back on wrapped and get to an internal temperature of 202-206. Thank me later. I promise it will be the best cooked brisket. Use sea salt, black pepper, garlic powder, hard core carnivore charcoal seasoning only.