First Brisket

Discussion in 'Beef' started by koboxerks, Jul 5, 2013.

  1. koboxerks

    koboxerks Newbie

    So I am smoking my first brisket on my offset smoker tomorrow. Please offer any suggestions on my plan. THANK YOU IN ADVANCE.

    1. I have an "all purpose" spice (cayenne, chili, garlic, onion, black pepper, cumin) mixture I use for almost all of my meats. I will add a little brown sugar & cinnamon to it also.

    2. I will smoke with either peach or mulberry for the first hour/hour & half & then continue to feed the smoker with hardwood charcoal keeping the temp at 225-250 until the brisket internal temp reaches 180.

    3. Take brisket out, wrap in foil & towel, & set in cooler for another couple hours.

    The reason I will only "smoke" for the first hour/hour & half is because when I have done ribs or chicken & smoke for longer than that, the meat came out WAY too smokey flavored.

    If I am missing something or need to add PLEASE PLEASE let me know.
     
  2. frosty

    frosty Master of the Pit

    Sounds like a good plan so far.  Good luck with it.
     
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Sounds like a good plan.

    One thing I would change is the amount of smoke.  Chicken takes on smoke pretty quickly and there is not a lot of meat on ribs.  For a brisket though, you will need a lot longer than an hour and a half to absorb the smokey flavor.  I would give it smoke for at least 4 hours!

    I love peach wood, well any fruit wood, but the flavors are very light and may not "show up" as well on the beef.  You might consider adding a little hickory or mesquite.

    Also, you should figure on about 2 hours per pound given that you are trying for an IT of 200 - 205.

    Good luck and be sure to keep us updated and provide plenty of Q-View.

    Bill
     

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