Brisket Question

Discussion in 'Beef' started by alamar, Aug 3, 2008.

  1. Doing my forst B risket Today. I have a 3.3# flat ready to go on. What temp do I want to shoot for and how long of an estimate besides "It Depends"

    I will post q-view as it progresses.
  2. richtee

    richtee Smoking Guru OTBS Member

    You slicing or pulling it?
  3. richtee

    richtee Smoking Guru OTBS Member

  4. Gonna be slicing......smoke to 170 then wrap til 190-195.

    Just trying to get a feeling for time cause the meat will be done when it's ready.....[​IMG]
  5. richtee

    richtee Smoking Guru OTBS Member

    Yer a bit high on temp there Alamar- check out the chart.
  6. OK based on the temp/time goes on at noon

    Thanks Ritchie!!!!
  7. tpicki

    tpicki Fire Starter

    The 1 1/2 hour per pound estimate seems to be right. 5 hours or so ought to do it. What's the smoker temp??
  8. oops....wrong line still it goes on at noon set the thermo for 170 then pull, wrap, back in and wait.
  9. richtee

    richtee Smoking Guru OTBS Member

    Don't forget the rest time after 180- it's important in that some of the juices will be re-absorbed by the meat during the rest. Leave it wrapped, and wrap in a towel on the counter for a 15-30 min. or so.
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Good luck with your brisket smoke. Remember not to go by the watch as anything can happen when it's cooking low-n-slow. As long as your smoker temps are good, and your thermometer is calibrated correctly your brisket will be done when the temp says it's done [​IMG] and it will sure be worth the wait!

    Hope to see some pics!

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