My first brisket

Discussion in 'Beef' started by dustinhook, Sep 27, 2013.

  1. Hello all need a little advise on doing a brisket in a 40" masterbuilt electric smoker. Like smoke time and how to and how long it should rest after. Thanks.
  2. how big of a brisket? what temp are you planning on smoking it at? are you doing a full packer or a flat or a point cut?
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Yep, need some more info on that ?. You slicing it or pulling?
  4. More info would be great as has already been asked due to the many varying factors involved.

    The general rule of thumb is to cook to the desired internal meat temperature rather than time, but you can get an estimated length of cooking time if you use 1.5 - 2 hours per pound of meat. Just keep in mind, large cuts of meat seem to have a mind of their own and are usually done when they are done - that's why it's good to cook to a desired internal meat temp.
  5. Not sure on cut it's out of a beef we had butchered. It's 6.5lbs and I would like to slice it. But pulling is a option. This is my first one so not really sure what temp and how long smoke should on. Thanks again.
  6. Well it came out really good. I was impressed. Thanks for the help all
  7. Going to be doing a brisket soon too.  How did you end up doing yours?
  8. I just used my fav rub and set my temp at 230 with witch ever wood you prefer. I sliced mine. It took 11 1/2 hours to reach a internal temp of 190. I did wrap it in foil at a temp of 165. When I took it off the smoker I wrapped it up in a couple old towels and put it in cooler for about a hour to rest

Share This Page