Questions about smoking a beef brisket

Discussion in 'Beef' started by custom99, Aug 17, 2013.

  1. Want to smoke a brisket for dinner tomorrow. I will be doing it in my electric smoker. We want to slice it and not pull it.

    1: What cut of meat should I get?

    2: Length of Time with smoke rolling?

    3: Flavor of wood?

    4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.

    5: What is the average time per pound?

    6: Looking for a good Au jus recipe. I never get drippings since they dry up in the smoker if I try catching in a pan under the meat.

    Thanks, Kevin
     
  2. 1: What cut of meat should I get?  Only three choices: Flat, Point, or Packer.  If you have a big enough smoker a packer is my first choice.  2nd would be flat -- only because I can't find a point sold separately around here.

    2: Length of Time with smoke rolling?  I'm a less is more guy when it comes to smoke.  After I have a clean burning fire, I put two or three chunks of smoke wood on and then don't add anymore.

    3: Flavor of wood?  I like oak with beef.

    4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.  Whenever it hits the stall and the bark is set.  Could be 150-ish could be 180-ish.

    5: What is the average time per pound?  1.5 to 2 hrs per pound.

    6: Looking for a good Au jus recipe. I never get drippings since they dry up in the smoker if I try catching in a pan under the meat.  If you foil you'll have au jus.
     
    Last edited: Aug 17, 2013
  3. Thanks, just picked up a 5.25 pound flat at SAMs club. Will see how this works out tomorrow.
     
  4. Brisket is best with mesquite, In my humble opinion.
     
    preacher238 likes this.

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