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first time brisket

post #1 of 10
Thread Starter 

Here goes nothing

so i am new to smoking so far i have done two loads of jerky (elk,buffalo,and beef) and one pulled pork!

well now that i kinda know what i am doing i am trying brisket

rubbed it with JEFFS naked rub (pulled pork had it as well) i like it alot

rubbed it down the day before now it is 6 am and time for the smoker

wedge removed top fat left on for flavor

planning on 10 to 12 hrs at 220

going to top it of with goodness gracious sakes alive bbq sauce

any tips or hints i should really know abut would be great

planning on slicing it so am planning on a done temp of 190

pics will be posted as i open it up

PS using  a breadley 4 rack digital smoker and mesquite pucksbrisket the night before.JPGbrisket in the smoker.JPG


Edited by jc1971 - 10/23/11 at 3:55am
post #2 of 10

You didn't say how many pounds it is, but we usually figure about 2 hours a pound as a time estimate.

 

Also, even for slicing you may want to take it to 195-200. It will be a lot more tender.

 

Unless you like a real smoky flavor, mesquite is a little strong for brisket (IMHO), you could tone it down a little with hickory & still get a strong smoke flavor.

 

Good luck!

post #3 of 10
Thread Starter 

you are right i didnt say say the size

it is 7 pnds

i started it 1 hr and 20 mins agao with mesquite would it be to late to switch to hickory?

 

post #4 of 10
Quote:
Originally Posted by jc1971 View Post

you are right i didnt say say the size

it is 7 pnds

i started it 1 hr and 20 mins agao with mesquite would it be to late to switch to hickory?

 


  It's not to late,

Just keep the door closed as much as possible, keep your temps steady, and let it ride.

 

Good luck and keep us posted 

 

post #5 of 10

Good start jc !!!

 

Hint: If you do happen to have a problem slicing because of it maybe being a little too tender, get the electric knife out.

With that, and approximately no downward pressure, you could still get slices.

 

Or you can always pull it.

 

 

 

Bear

post #6 of 10
Thread Starter 

ok so 6 hrs into it and looking great just wrapped it in foil meat temp is at 168 cant wait to see it in 6 hrs will post pics before and after slicing

post #7 of 10

If you foiled it I don't think it will take 6 hours to finish.

 

It will go quick in the foil, 2 to 3 hours maybe.

post #8 of 10
Quote:
Originally Posted by SmokinAl View Post

If you foiled it I don't think it will take 6 hours to finish.

 

It will go quick in the foil, 2 to 3 hours maybe.



What Al said !!

 

Bear

post #9 of 10
Thread Starter 

ok up date 

sorry no pics though

you guys were right done real soon but was so juicy and delicious

every enjoyed it i sliced it went to get the cam and it was gone lol

but hey lots of prime rib was left over for sammis today lol

thanks for all you help 

looking forward to my next smoking adventure

even though i might end up broke and divorced lol

jerry

post #10 of 10
Thread Starter 

ok up date 

sorry no pics though

you guys were right done real soon but was so juicy and delicious

every enjoyed it i sliced it went to get the cam and it was gone lol

but hey lots of prime rib was left over for sammis today lol

thanks for all you help 

looking forward to my next smoking adventure

even though i might end up broke and divorced lol

jerry

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