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New to smoking - Brisket question

post #1 of 5
Thread Starter 

Hi All, I'm new to smoking and this is my first post here. Having said that I have some beginner questions. I have a party planned for about 40 people and I would really like to go for major WOW factor with my BBQ! I just bought a new char broil smoker with a side box and I have a 13.5 lb brisket that I am going to try to smoke all night the night before. My questions are how long should I actually cook it for, and I also noticed that I have a hard time keeping the smoker at a consistent temperature. Are there any helpfull tips on how to keep the smoker at about 225-240 without constant adjustments. I also was wondering what the difference is between the flat and the point. I appologize for the long post. Any help would be appreciated.

post #2 of 5
Quote:
Originally Posted by SmokeLover View Post

Hi All, I'm new to smoking and this is my first post here. Having said that I have some beginner questions. I have a party planned for about 40 people and I would really like to go for major WOW factor with my BBQ! I just bought a new char broil smoker with a side box and I have a 13.5 lb brisket that I am going to try to smoke all night the night before. My questions are how long should I actually cook it for, For a time estimate you should figure about 2 hours per pound. We go by temp not time. Get yourself a couple of good digital temp probes. You need 1 for the brisket & 1 for the smoker temp. The factory gauges are not very accurate.The brisket needs to smoke until it reaches 165 degrees internal temp., then wrap it in foil with some liquid ( we use about 1/4 cu dark beer ) then back on the smoker or in a 225 degree oven until it reaches 200-205 IT. Keep it wrapped in foil & put it in a dry cooler with some towels around it for a couple of hours. Then it's ready to slice & eat. You will also want to put a pan on a rack below the brisket to catch the juices ( we put beef broth, onions, and garlic in the pan too. Use this liquid for an au jus after you de-fat it.and I also noticed that I have a hard time keeping the smoker at a consistent temperature. Are there any helpfull tips on how to keep the smoker at about 225-240 without constant adjustments.This is one of the problems with a SFB unit, you will have to babysit it & add fuel as needed, and adjust the vents as needed to keep the temp constant. I also was wondering what the difference is between the flat and the point. The point is at the thick end of the brisket, it is separated from the flat by a layer of fat. There are several threads here that show you how to separate the two, just use the search. It's much easier to see with photo's. I appologize for the long post. Any help would be appreciated.



 

post #3 of 5
post #4 of 5

Smokers with SFBs (side fire boxes) need modifications done to them to get them to smoke right. Search bar up above is real helpful for that. Search charbroil mods or chargriller mods. Tons of info on how to fix your smoker up. You might want to jump over to Roll Call and intro yourself and get a proper SMF welcome.

post #5 of 5

Looks like your covered. icon14.gif

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