First brisket in new smoker

[Wallman]

I am new here. Love all the advice.
I have previously smoked a flat but never a whole brisket. I recently got a New Braunfels offset smoker. (B-Day gift to self) Actually found it on close out at Walmart left from last year ($75). Hell, people in Utah don't know what the hell a smoker is. I am originally from Laredo Texas. Grew up on smoked meat. I added a thermometer to the smoke chamber(already had a hole for it). It was a wood or charcoal smoker but I converted it to propane (very controllable) and use a cast iron skillet on that for wood.
Anyway I bought about a 8 lb. brisket from Sams. Guessing at about 12 hrs. to be nice and tender. At about 8 hrs. at 200-225 with constant smoke, I put in a temp probe and was only at about 141, it stayed there for some time (stall period I presume) I raised the temp a bit (240) as I was starting to worry about it being done in time for dinner. Took another 3 hours to get to about 160. I then wrapped it and left it in only about another hour as I had guests waiting on it. But even then it had only gotten to 170 internal. Pulled it out let it set for a bit and sliced it. The ends were fairly tender and had awesome flavor. the middle was a bit on the chewy side. I made a dry rub and put it on the day before. Nice flavor.
Am I correct in assuming that if I had sustained the temp between the 170 and 190 points for a longer period (3-4 hrs) that it would have been more tender?
It just seems that with the smoke chamber at 200-225 it should have reached 160 faster that 10 hrs. Could the temp guage be inaccurate as it is mounted kinda high in the smoke chamber? I think I trust my probe as it is one of those $40 jobs with the wire and digital readout.
Any feedback as to making it a more tender brisket would be appreciated. I assumed just more time once it reaches 160-170.
Thank you so much, Y'all take care.

p.s. Wish I could post pics, as I took some throughout the process.

Sincerely Wallman from Utah. (Relocated Texan) hehe :D

[Big Rob]

Welcome Wallman,

Can't help you much cause I'm a newbe. Just wanted to Welcome you to the forum!

[SmokinButz]

8) 8) Wallman: First and foremost, welcome to our little playground!! You'll find a great bunch of folks here and a whole bunch of good advice.....('ceptin' mine, of course) but...... I'd say you're pretty much on track with things as far as time and temp, just remember to be patient with yer meat...... those of us approachin' middle age are damn familiar with this..... I cook my briskets to about 195 internal..... and yes, they sit ferever somewheres in the neighborhood of 160 or thereabouts.... jist member it ain't done 'til it's done....... Good luck and welcome to the "Rub Board" as I like to call it..... 8) 8)

[Woodman]

Wallman, welcome to the forum. I've got some friends out there in SLC and one day I'm coming out to see them. As for the brisket question.Don't be afraid to take that smoker to the 225-250 range. The 200-225 range works great if you have 16-20 hours to cook! Most of us have lives outside of BBQ and prefer to do a shorter cook! Also, don't believe that you have to buy a full packer cut. This is Tejas mythology! I do 7-8 lb "choice" flats quite well thank you. A brisket will plateau for several hours. I get a 7 lb brisket to 160 in about 7-8 hours. Check it at the thickest part. Then I wrap it and put it on the top shelf (if you have one). If you're only doing briskets, you can bump the temp up to 275-300 at this point for 1-3 hours. Get the internal up to 195-205. The thing will be falling apart good! Once you get the method down, it's a piece of gravy! You can cook em a day ahead, keep them foiled and reheat at 250 for a couple of hours. This tenders them up even further. Be careful not to pierce the foil or lose all that good "brisket liquor". Pour it over the meat before serving. Let us know how it works out for ya!-Woodman

[Bubba D]

Personally, I have never used a probe, but I plan on getting one and testing my method of cookin. I cook briskets at 275 for five hours and then wrap them in foil for three hours and up the temp just a bit. I might cook them for an additional hour depending on how the temps were holding. I then put them in a ice chest for a couple of hours for cooling and they are yum yum.

I like hanging around the pit as much as the next person, but with two yung-uns, I cannot stay next to a pit all day and night. When my new pit gets built, I will definately try cookin with Bill's rub vs the rub I use and then try cookin one for 20 hours at low temps vs 8 hours at higher temps to see how they compare.

I'm gettin hungry for brisket already! :lol:

[Texana]

Woodman ..... Ok now youve went to far .... Tejas Mythology .....

NO such thing. If'n a it comes from Texas it's gospel. Just keep that in the back of yer mind and all will be ok. I know it's hard far the non Texans to grasp, but ask any Texan and he will set you straight!

[Woodman]

The stars at night......are big and bright (clap-clap-clap clap)........! Hey I ain't out to start no border wars with our neighbors in Tejas! What's the motto? Don't mess with Texas! Any state that snuffs out as many criminals as ya'll do is alright in my book! (I wonder how many of em request brisket as their last meal?- How do ya get a Michigan graduate off your front porch?.........Why pay him for the pizza of course!

[Texana]

I know ya wasnt starting no ruckus. Just wanted to take a pot shot at ya.

Besides Buckeye has been laying low after all that longwinded advise he was givin on smokers the other day. I had not idea the boy could make complete sentences :shock: :shock: :shock: :shock:

[Woodman]

Yeah, I think Wallman struck on a topic near and dear. Seems like those Brinkmann, New Braunfels, Char Broil guys love to talk about how they got a pit for $ 100 and then spent 36 weeks and $500 modifyin' it! :lol: Just kidding guys! whatever works for ya! I think they represent the same kinda guy who spends the weekend rebuilding his engine! Not me man, take it off of the pallet and let's go! You gotta love em though!

[Buckeye]

Some days are gooder'n others 8) .....makin compleet sentences is one thing.....makin compleet sence is another :roll: ....Buckeye

[Woodman]

Texana, we smoked him out! :wink:

[Texana]

Yea ... it aint to hard to do.

Sometimes all ya gotta do is wave an old rib bone an he comes slinkin around the corner ...... :lol: :lol: :lol: :lol: :lol:

[Buckeye]

Dare not say chicken bone, eh Tex :twisted: :twisted: :?: ...."Slinkin"?....what tha %^&$%#@! is "slinkin"?....is it legal ta do :shock: :lol: :?: ......... Buckeye

[texasbill]

Hey Wallman:
Welcome to the forum and hang on as these guys will give you enough info to make a real meat smoker out of you. Read your post and first thing I would do is to calibrate the darn thermometer. We have talked about that a bunch on the forum so you can find the posts or just ask and we will respond. Cooking at the temp you said and for that period of time should have yielded higher internal temps. So my personal guess is the thermometer is running hotter than the cooking chamber actually is.

Again welcome.

Bill Cannon
Texas BBQ Rub

[Wallman]

Yeah, I think Wallman struck on a topic near and dear. Seems like those Brinkmann, New Braunfels, Char Broil guys love to talk about how they got a pit for $ 100 and then spent 36 weeks and $500 modifyin' it! :lol: Just kidding guys! whatever works for ya! I think they represent the same kinda guy who spends the weekend rebuilding his engine! Not me man, take it off of the pallet and let's go! You gotta love em though!

Actually the burner was $10.99 and the hose/regulator was $14.99. Lays perfectly in the bottom of the firebox.
I remember driving through New Braunfels, Texas years ago and seeing the offset smokers. Probably one of the first around so I really don't think it can be compared to Brinkman or Charbroil. Though I think Charbroil might have bought them or something like that. Not sure.
By the way I have rebuilt several engines in my time. As well as trannys and such. I just don't trust them there mechanics that do it for a living. :wink:

[Texana]

Welcome Wallman.

I am not sure what all sites youve checked out, but give http://www.gatorpit.net and http://www.bbqpits.com/ a look. These are types of offsets we usually refer to.

Not to take anything away from New Braunfels or Charbroil, but these two guys build the best offsets I have ever seen. I know what you mean about trusting some guys, but it's hard for me to believe that the assembly line type of products are the best way to go either.

Exceptin for the WSM.....(that was inserted just to appease the WSM bunch)

Sounds like your ready to go, let us know how your cook turns out.

[Wallman]

Welcome Wallman.

I am not sure what all sites youve checked out, but give http://www.gatorpit.net and http://www.bbqpits.com/ a look. These are types of offsets we usually refer to.


I realize what you mean by offset smoker. Here is mine http://www.wallysdream.com/images/nb004.jpg
It's no trailer model but it does a fine job. Remember I am from Texas and spent a lot of time in the Hill country of Texas.

[Texana]

Thanks for the picture.

I did not forget that you were from Texas. Just trying to give you some info on custom pits vs off the shelf models.

[Smoker Al]

Wallman-
I got the same smoker as you last summer. I battled the temp problem myself until I got an oven thermometer on the recommendation of Bill. The middle of my pit is pretty close to the temp on the lid, but away from the firebox is much (about 25 degrees) cooler, and nearer the firebox it is much hotter. Get an oven thermometer and check it out.
My problem now is that I have to monitor the temp very frequently and add wood/charcoal or play with the opening quite often. I have heard from these guys that nicer pits with thicker walls make this much easier. I will probably end up with one of these someday, but for now, this one still makes some very nice Q!

[Wallman]

One thing that was nice about Texas was that we could just go get our own Mesquite.
Here in Utah you have to buy your wood for smoking. $7.99 for a med. size bag.

[redneck cooker]

DAMN WALLMAN< SOUNDS LIKE WE NEED TO CUT A TRAILER LOAD OF WOOD AND HAUL IT UP TO UTAH AND SELL IT!!!!!!!!!!!!!! :lol: :lol:

[Qjunkie will]

:idea: :idea: :idea: :idea: :idea: :idea: :idea: :idea: :idea: :idea:

[Paul Taylor]

Hey Wallman,Don't let anybody get your goat about your NB smoker. I have a $150.00 Wally World special Brinkmann SNP. I haven't done any modifying @ all whatsoever & I cook on it every week @ a local bar in Bossier City, La. & BBQ regularly on it. Matter of fact, I just did an all nighter cook on it last week & everything turned out great. We all have a great time in here. It's all good natured as well as very informative.If you will keep your eyes especially on Texana,Buckeye, & Qjunkie Will,these guys will have you FOFLYAO. :D :D!!! Welcome to the forum from the swamps & bayous of Louisiana.BTW Wallman, I will probably be coming through SLC to go see my lady up in Spokane, Wa. in a few months.



Paul Taylor

[Big Rob]

Nice Avatar Wallman !

[Wallman]

Ok I figured it out. Just did my 2nd cook on this new smoker (pork spare ribs). First was the brisket, I cooked it for about 13 hour with the lid guage about 220, just to get internal to about 170.
This time I put my probe on the grill level. Apparently when the lid guage reads 300, the grill level is at about 220. in knowing this on my second cook(ribs), I kept the lid guage at about 300 which also kept the grill level about 220 for 4 hours, wrapped with a little water and put in oven for an hour @ about 350, then smoked 1 more hour. THESE WERE DELICIOUS! When eating them they came right off the bone, they were very juicy, had a nice 1/4" pink ring. Mmmmm everyone loved them.
Thank you for the idea of checking temps at the grill level, made all the difference in the world. - Wallman

[Dirty Ron]

Well, It's 1:26 EST, and there are currently 17 flats on the Gator right now....wow...smelling goooood. :D :D :D

[Texana]

Sounds really good.

[Qjunkie will]

Sounds so good I think I am going to go eat.

[Dirty Ron]

I'm ashamed to say, but it is the first time with the brisket blend. Been using the original, & worked out fine. Lots of t-storms still moving through the area, hope the ez up holds up!

[BBQDOUG]

Hay Ron how did those 17 flats come out :?: