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New to smoking & doin a brisket---ADVICE PLEASE

post #1 of 6
Thread Starter 

I am getting ready to do my first brisket in my offset Char-Broil smoker. I have modified it by putting thermometers at grill level, put a heat damper in the main chamber at the smoker box, & have extended my exhaust. I am new to smoking so any advice would help. My main questions are—How long do I cook per lb.? Best temp to keep it at? Should I inject with anything & does it help it stay moist? Water Pans? Do I need to flip/turn the brisket at any time? Do I wrap in foil?...Like I said, newbie at this so taking any advice I can & filtering out what works best for me. Thanks in advance!!! 

post #2 of 6

    Koboxerks, I do a lot of Briskets and Pork Butts(bone in always)...

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 All I do is S/CBP with maybe some Garlic /Onion for the briskeys and my Rub on my Butts. Then I put them in the smoker for 1.5hrs./lb. @220*f (within 20*f either way).Leave the lid shut the whole time and then check them,they are usually right at doneness by then and I then wrap them and rest them or put them in the Refridgerator.

   The secret is PATIENCEbiggrin.gif

post #3 of 6

I like to use Jeff;s Naked Rib Rub

About 1 1/2 hr per pound at 225 leave them alone till they hit 195 - 200

If they're tender pull them out and wrap in foil and towels and stuff them in a cooler for up to 6 hours

 

If you're doing a pork butt with the brisket put the pork butt above the brisket

I like to use Jeff;s Naked Rib Rub

Up to 2 hr per pound at 225 leave them alone till they hit 195 - 200

If they're tender pull them out and wrap in foil and towels and stuff them in a cooler for up to 6 hours


Edited by Arnie - 8/19/11 at 11:24am
post #4 of 6

They got you covered.... and I will stress what they said LEAVE IT ALONE! NO PEEKING! With a horizontal offset you dump a ton of heat and it can take a while to recover it - if your lookin, you aint cookin!

post #5 of 6

There are so many ways to do a brisket, You'll just have to do some searching and reading.

Then start smoking, you'll eventually find a method that works for you.

 

I inject mine, and it does help with the moistness of the meat.

Some do a hot fast brisket but most do the Low & Slow method.

 

The possibilities are endless.

Good luck and remember the Qview biggrin.gif

post #6 of 6

What Rap said!

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