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My first smoke will be brisket

post #1 of 4
Thread Starter 

Got a MF propane smoker for Christmas and will have my first smoke this Saturday.  I have decided to jump in with a beef brisket off the bat.

 

1.  How long can I expect my tank to last...dont want to run dry in the middle of a smoke

 

2. Feeding atleast 6 adults...what size brisket should I look at getting

 

3.  Tips/tricks to help avoid a disaster on my first smoke

post #2 of 4

I'll only answer #3 as I'm still a newbie as well, but use the search function OFTEN as there are so many different ways to do it and you'll find one that suits your style!  Good luck and welcome aboard! 

 

Oh, and take pics!

 

 

post #3 of 4
Quote:
Originally Posted by SMOKEYBEAR View Post

Got a MF propane smoker for Christmas and will have my first smoke this Saturday.  I have decided to jump in with a beef brisket off the bat.

 

1.  How long can I expect my tank to last...dont want to run dry in the middle of a smoke If you start with a full tank you will have plenty of gas.

 

2. Feeding atleast 6 adults...what size brisket should I look at getting They shrink up quite a bit , so I would look for a 7-8 pounder.

 

3.  Tips/tricks to help avoid a disaster on my first smoke There is a lot of different ways to smoke a brisket, but the default method is to smoke it at 225 until the internal meat temp gets to 165. Then put it in an aluminum pan & cover it with foil then back on the smoker until the IT reaches 200-205. If you put a pan under the brisket with beef broth, onions, carrots, garlic, & celery to catch the brisket drippings. You can use that pan with everything still in it for the foiling stage. When the brisket is done just strain the juice left in the pan skim the fat off and use that for an au jus.



 

 

post #4 of 4

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Now Al is leading you down the right road. Your tank will last you many smokes even briskets. Now your brisket will shrink a fair amount (maybe a 1/4 of weight) and I figure for and main course about a 1/2 to 2/3 lbs per person. Larger amount for the really hungry guests. You can do just how Al told you to smoke your brisket but I only take my briskets to 195° internal temp. that way you can still slice it and it will hold up and not fall apart. Now go smoke your brisket and please don't forget us out here and remember the Q-View. 

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