Brisket Question

[alamar]

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.

 

[richtee]

You slicing or pulling it?

 

[richtee]

BTW in the box on the left of the main forums page is this:
http://www.wyntk.us/food/smoking-tim...eratures.shtml

 

[alamar]

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.....

 

[richtee]

Yer a bit high on temp there Alamar- check out the chart.

 

[alamar]

OK based on the temp/time chart.......it goes on at noon


Thanks Ritchie!!!!

 

[tpicki]

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??

 

[alamar]

oops....wrong line still it goes on at noon set the thermo for 170 then pull, wrap, back in and wait.

 

[richtee]

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.

 

[sumosmoke]

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

and it will sure be worth the wait!

Hope to see some pics!