Brisket Help

[elguapo]

I'm planning on smoking a brisket this weekend. This is what I'm working with (be nice it was free).

I've tried 2 briskets on it, both ended up very tasty but fell apart when I tried to slice them. They ended up being more like chopped beef, but still delicious.

The smoker has some sort of temperature gauge that displays warm, ideal, and hot. On my last attempt I smoked an 11.5 lb brisket for 8 hours keeping the needle at the I in ideal. I used a mix of charcoal and pecan chunks. Then I wrapped it in foil and put it in the oven at 225. I took it out after about 3 1/2 hours, and let it rest out of the foil for 40 minutes.

Obviously a real thermometer would be a big help. What should I get, where can I get it, and how much should I expect to spend? Any other suggestions?

 

[Luke Duke]

You ahould be able to find a thermometer for less than $25. Remove the old one and take it with you when you go get a new one. An alternative would be to leave the old one in place and get a digital meat/pit thermometer for ~$50 or less. Many of these are wireless and have alarming functions. If you go this route, I think that you will be surprised at what your existing thermometer calls "ideal"

 

[Jellydonuts]

"Then I wrapped it in foil and put it in the oven at 225. I took it out after about 3 1/2 hours, and let it rest out of the foil for 40 minutes."

I think this is your problem, as it just stewing too long in the foil. If you are going to move it to an oven, I would just let it sit in a a big pan.

 

[hullabelew]

As far as thermometer, get one of the Polder (or similar) units. One prode measures the temp on the meat, the other of the chamber.

The one time I had your problem, it was because I was screwing around and let the temp get too low in the chamber, then got it too hot. I wrapped it VERY tightly in foil and put in the oven for about 4 hours, then plopped in back on the smoker, uncovered for about an hour to firm it up, then let it set for an hour.

I defer to brisketexan but I think your temp in the chamber was fluctuating too much. Like mentioned above, I think you are going to be surprised at the temp that gauge is reflecting. The Weber cooker is about the only one of those 'bullet' smokers that holds a good, solid temp. I used to have a Brinkman and it was work to keep that temp constant.

 

[elguapo]

Any suggestions on where to pick up a digital thermometer in Austin?

 

[UTEE]

Target, Bed Bath & Beyond, Linens N Things, Wal-Mart, etc.

 

[BNB]

BBQ Galore has the Maverick thermometer which is pretty highly rated.

 

[ousuxndallas]

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[elguapo]

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[UTEE]

I always want the flat to have a reasonably firm texture while still being tender and juicy. I never want it mushy.

I don't really care much about the point, on my briskets, aside from some grazing, that all becomes chop.

 

[LosIllini]

You can get a $7 thermometer at Academy- drill a hole- and screw it in the lid. (or, if the thermometer on it now is removable- swap them out).