Smoked my first brisket. 12lb prime from SAMS.
How does this look? I dont think it turned out well. Seems tough. Probe doesn't slide in that easy, but internal temp in thickest part was 201. Any advice?
Here were my steps.
1) Put on smoker at 9pm last night at 210 temp.
2) 7am this morning – stalled at 169. Excellent bark. Spritzed and wrapped.
3) Returned and increased temp to 250.
4) 2PM today. Internal temp at 201. Took off grill. Temp in various spots ranged from 175 – 195. Slid in like butter in thickest part, but seemed tough on the flat.
5) Currently wrapped in a cooler. I plan to slice in 4 hours. I may be disappointed but dont have time to smoke the bastard any longer!
by shrubbytooth14
3 Comments
Don’t see much bark. Don’t pull at 201, pull when it’s probe tender. Looks like it was wrapped too early.
I’ve done the exact same thing at various temps and it’s turned out fine. Judge it when you cut into it!
It’s too early to tell. Wait until you slice and eat it. Go from there.