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Nervous first time brisket

post #1 of 10
Thread Starter 
Ok fellow smokers! Gonna prep a packers brisket tonight about 10#.
any help would be great for me to smoke this in my MBES
post #2 of 10

Season, wrap and rest overnight in the fridge.

 

A good rule of thumb is to give yourself a minimum of 1½ hours per lb of cook time and a couple more for rest time.

 

I like to keep the chamber temps around 225º

 

                  goodluck.gif

post #3 of 10
Thread Starter 
Any suggestions on wrapping or mopping, or just set in and wait for it to hit my desired internal temp?
post #4 of 10

If your going for bark (no foil)

I like to foil around 165º IT and continue till an IT of 190º for slicing or 205º for pulling.

 

I've found I have better success with brisket if i cook till a toothpick inserted into the brisket goes in with very little resistance.

All briskets are different. Some may be tender at an IT of 185º and some at 212º

post #5 of 10

No need to be nervous?

 

Know your pit temps and keep them around 220 for my taste.

 

Then a lot of patience and know when the meat is done.

 

Good luck and good smoking.

post #6 of 10

I use the same as the other post, good advice. However i put mine in the smoker unwrapped, when i get it to the color i like and the brisket starts to bleed, i wrap it in a heavy foil with a can of room temp coca cola poured over the top then bing the It to about 190 to 200

post #7 of 10


 

Quote:
Originally Posted by raptor700 View Post

If your going for bark (no foil)

I like to foil around 165º IT and continue till an IT of 190º for slicing or 205º for pulling.

 

I've found I have better success with brisket if i cook till a toothpick inserted into the brisket goes in with very little resistance.

All briskets are different. Some may be tender at an IT of 185º and some at 212º



 

                                                                           yeahthat.gif

post #8 of 10

raptor and AL have you on the mark.  Good Luck and you will be fine with the advice given.  Once you are ready to wrap I would splash in a few ounces of beef broth or apple juice as I wrap.

post #9 of 10

Keep it Low and Slow

If you rush your brisket by increasing the temps, it will be tough

Just take your time!

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #10 of 10

Ranger...was hoping that you would have posted more info about your brisket turnout...details, QView, etc. Seeing on your other post that it came out dry...I can't really speak to that. I can however tell you to not get discouraged! Some guys on here have been doing this for years....you and I are rookies to this stuff. I have been fortunate on my first two briskets. I purchased Jeff's Rub and Sauce recipes. I also picked up an A-MAZE-N Products AMNS (used on my latest smoke) http://www.amazenproducts.com/default.asp

Todd actually hooked me up and is swapping my AMNS for the Pellet Smoker because I am using it for hot smoking too. Back to my method...I didn't smoke a whole packer, just the flat, which was around 7 1/2lbs. I set my temp at 225* and time (for planning) at 14hrs. I pulled the brisket out of the fridge to rub it and sit for a bit before putting it in. (Remember the 4 - 140 rule) I also put a can of Coke in my water pan. No wet mopping or anything during the smoke. Monitored the temps and pulled it out after about 13 1/2hrs when the internal temp of the meat hit 205* (I like to pull, not slice...preference). Wrapped water pan and bottom drip pan in foil...easier cleanup...and wipe off crusty drippings etc from the inside of the smoker with a hot water dishrag afterwards. No need to clean the whole thing out...seasoning. Keep your head up, read up on here, and GOOD LUCK!

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