First Brisket Smoke

Discussion in 'Beef' started by mnola917, Feb 16, 2009.

  1. mnola917

    mnola917 Smoke Blower

    So, I bought a small, 2.5 pound boneless brisket this afternoon with intentions to smoke it tomorrow in my garbage can smoker. I just prepped it with some mustard and one of my favorite rubs. I wrapped it in plastic wrap and stuffed it in the fridge. I plan to eat around 6:30 tomorrow night and I was planning on putting it in the smoker around 11am. Am I putting it in the smoker too late? I'll throw in some Q-view when its done and have all the pictures at once.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You shouldn't have a problem with a small cut of meat. I'll be looking for that Q View my friend.
  3. mnola917

    mnola917 Smoke Blower

    brisket just reached 150*, I've been basting it with my squirt sauce once an hour. I'm smoking with hickory and at about 225. If any of you remembered, I was having trouble with temperatures due to the garbage can that i smoke in and the weak heat source. Well, Im using a hot plate with a pan on top of it and the wood in the pan to create the smoke, it worked but the temp was around 175, so I added about 10 charcoal briquettes to the pan with the wood and it worked perfectly, right at 225*. Im hoping it will be done by 6, then I can give you guys the QVIEW I've been taking throughout the day.

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