Smoking 81b Brisket tomorrow - questions...

Discussion in 'Beef' started by jmccrack, Apr 25, 2014.

  1. I am smoking an 8lb brisket tomorrow, and this is only my second attempt at brisket, and this is larger than I did last time.

    I am hoping for some tips from the experts on a few questions.

    1.  My brisket is about 4" longer than my rack in my upright smoker.  What is the best to do in this case?  Trim it off at one end or the other (which?)?  Is there any suggestions on what could be done with the trimmed piece.

    2.  I am going to use the foil method around the 150-160 mark.  With that in mind, what cook time should I expect at 225?  I am thinking around 8 hours + extra 2-3 to let it sit afterwards.

    3.  Instead of using a cooler to let it sit afterwards, can you just leave in foil in the oven at a low temp like 170?  Or will that keep cooking it too much?

    Thanks in advance for all the help...
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    1. Trim to fit. Smoke that piece too and eat it for lunch!

    2. I always figure 2hrs per pound

    3. No need to turn the oven on. It's insulated like a cooler. Just wrap and put it in there.
  3. I agree 100% with dirtsailor, don't turn you oven on! I did the first time I used it and even at the lowest temp, it seemed to over-cook the brisket and it was much better done than when I pulled it out of the smoker.

  4. h2so4ca

    h2so4ca Meat Mopper

    There is really only one answer to question #1 

    Answer : Buy a bigger smoker. 

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