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Brisket Help

post #1 of 9
Thread Starter 

I am looking to smoke a brisket this weekend and need a little help.

I purchased a brisket which I believe as the flat and point (total about 11lbs). Is it best to leave together when I smoke?

After reading through a lot of posts it looks like the ideal temp to smoke at is around 225 until int temp reaches 185 to slice.

Am I correct so far? Maybe cover around 160?

 

Do most people use the point for burnt ends and if so how do I do that? If not what do I do with the point?

Do I just use rub or inject as well?

What is the best wood to use? I am using an MES30.

 

Any advice would be greatly appreciated.

Thanks,

Obie

post #2 of 9
Quote:
Originally Posted by Obie View Post

I am looking to smoke a brisket this weekend and need a little help.

I purchased a brisket which I believe as the flat and point (total about 11lbs). Is it best to leave together when I smoke?Yes

After reading through a lot of posts it looks like the ideal temp to smoke at is around 225 until int temp reaches 185 to slice.

Am I correct so far?Yes Maybe cover around 160?If your going for Bark you don't foil, which will add to your smoke time.

If you wan't a tender juicy brisket, Yes foil at 165º. The 185º is a guide.

I use the toothpick method. When you insert a toothpick it should go in with just a little resistance, no matter what the IT temp is.All Briskets are different and they're done when they're done.

 

Do most people use the point for burnt ends and if so how do I do that? If not what do I do with the point?Burnt ends are a MUST! 

I'll try to get you a link

Do I just use rub or inject as well? I rub and inject with beef broth.

What is the best wood to use? I am using an MES30 The Brisket is a long smoke, Fruit woods are nice, I use Pecan.

 

Any advice would be greatly appreciated.

Thanks,

Obie


Hope this helps

 

post #3 of 9

Great advice Rap 

post #4 of 9
Thread Starter 

Thanks Rap!!!!!

post #5 of 9

No problem Obie,

Here's a nice start on the Burnt Ends

 

http://www.smokingmeatforums.com/t/105041/weekend-brisket-burnt-ends-qview-galore

post #6 of 9

icon_cool.gif

Now Ken has given you some great advice so follow it. Now the link is really good to.

post #7 of 9

Sounds like your set to go, don't forget to take some photo's!

post #8 of 9

your covered on this one icon14.gif hope we get some Q view when you fire it up! 

post #9 of 9
Be waiting to see the Q-views drool.gif
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