First brisket in the Stumps

[Big Mike]

I did my first brisket in the Stumps this weekend (my fourth one overall).

Brisket has been the biggest thorn in my side. I know I have only done 4 brisket cooks but I am slightly discouraged at the way they are turning out.

This one actually turned out pretty good, but I think it needed to cook a little longer.

It was an 11.5lb packer that I rubbed with bills brisket rub, which I must say has an outstanding flavor. I cooked the brisket for 17 hours at about 215. about 11 hours into the cook I double foiled and added some beef flavored soup base that I dissolved in a cup of hot water.The internal temp of the meat when I took it out was about 190.

The meat had a very good taste but just wasn't as tender as I would like it. Overall I would probably give it a grade of B-.


Mike

[cleglue]

I'm new to this brisket cooking myself. I've only done two. Yesterday I took it to 195 degrees. It was tender cut against the grain. I also let it rest in foil and wrapped in towel and placed in a cooler for an hour after reaching 195. I've read where others take their brisket to 205 degrees.

[Mac]

Mike,

I think you are on the proper course for brisket. You might consider doing some small ones first then work your way up to the bigger packers. Once you perfect the timing and temperature and are happy with how a small one comes out it should be easier to conquer a larger cut. :wink:

[Bad Santa]

Just keep at it...practice the routine...you could have also stubbled across an extra tough piece of beef. I know that from time to time you'll get a brisket that for some different reasons, takes longer than others to cook and will still not want to give up the ghost after 14 hrs @ 230.

[vinman]

Hey Big Mike!

Where are you getting your briskets? Have they all come from the same supplier? What are you using for fire?
I ain't no brisket expert myself but I keep making them better and better.
Last couple of briskets I got were from Super Walmart and I must say that they were much better than the local butchers cuts.

Another question I'd have for you if I may is...what type of smoker are you using?

The real experts will answer this thread soon and these questions are what I'm guessing they'd ask.

Vinnie

[serialgriller]

how long did you let it rest before you sliced it? i usually keep mine in the foil, wrap in towels, maybe insulate with some newspaper and let it sit in an ice chest (igloo cooler) for a couple of more hours. it takes a while for all of those juices to get redistributed throughout the meat. brisket also seems to slice easier at room temperature.

[JamesB]

You've been given good advice so far... Next time you might try upping the smoker temp to around 235° or so... it will help speed up the cook a bit...

James.

[Big Mike]

Hey Big Mike!

Where are you getting your briskets? Have they all come from the same supplier? What are you using for fire?
I ain't no brisket expert myself but I keep making them better and better.
Last couple of briskets I got were from Super Walmart and I must say that they were much better than the local butchers cuts.

Another question I'd have for you if I may is...what type of smoker are you using?

The real experts will answer this thread soon and these questions are what I'm guessing they'd ask.

Vinnie

I get my briskets from Super Walmart or Sams depending on which one has them available. I use Royal Oak Lump in a Stumps GF223 smoker. The stumps is a vertical smoker with a side fire chute so it works like an offset.

Serialgriller, I let it sit for an hour before I sliced it.

Of the four briskets I have done, this was definately the best one, so I am getting better at it. Since it was the first brisket on the Stumps I was unsure of how long it would take and I think I just didn't allow for enough time.


Mike

[TexLaw]

Big Mike, I don't see where I can help much with your brisket. It sounds like you are doing things just fine. Maybe give it a little longer rest, and you'll see a difference. I like to let them rest for at least two hours, if I can.

I just reheated a brisket this weekend, for my son's birthday party, and it was fantastic. Even for that, I let it rest for a good couple hours or so before slicing and chopping.

Keep up the practice, and you'll nail it soon!


TL

[BBQ101]

Skip the beef stock and add a half a cup of apple juice or bbq sauce. I wood up the heat a little also.

[Woodman]

You also might want to check your meat thermo for calibration. If it is 5-10 degrees off, which the little dial type quite often can be, then that splains it LUCY!

ps. We gonna have to have us an Ohio get together this summer with C-town, Uncle Bubba, Big Mike, Vinman, Kloset BBQ-'er and ZBQ!

[vinman]

You also might want to check your meat thermo for calibration. If it is 5-10 degrees off, whick the little dial type quite often can be, then that splains it LUCY!

ps. We gonna have to have us an Ohio get together this summer with C-town, Uncle Bubba, Big Mike, Vinman, Kloset BBQ-'er and ZBQ!

I was going to suggest that the thermometers may need calibrating too :wink:
S :wink: :wink: sounded like a long time to do an 11 lb brisket.

I'm in on the Ohio people get together by the way.
Maybe I'll even bring some of my visiting Texans too...who knows.

[Big Mike]

I'm all for an Ohio BBQ get together. I would be in as long as I am at home.


Mike