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Newbie from Pennsylvania. I love BRISKET!!!

post #1 of 12
Thread Starter 

Hello to all!I`ve been lurking on this site for awhile.

I just got the Master Forge electric smoker ,have seasoned it with the start up instructions,and would love any and all advice on smoking my first brisket.

It is 5 lbs. I have let it sit for a day in my dry rub.



1)Should I put in pan,or directly on rack?

2)Should I lay fat from butcher for a cap on top of cut?

3)How many wood chips in drawer,and should I soak them first or leave them dry?


Thanks in advance,


post #2 of 12

First of all welcome to SMF! 


Would you do us a favor & update your profile info to include your location. It helps to know where your located when answering questions.


Everybody has their own way for smoking a brisket. To answer your questions. I put my brisket on a cooling rack sitting on an aluminum pan. I put the fat on a rack above the brisket so it drips on the brisket while it smokes. I would not soak your chips. Start with about 1/2 to 1 cup of chips & when the smoke stops add more. Probably every half hour or so. Here is an Au Jus recipe for the pan juices from Chef Jimmy J. Good luck!



                                    ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

THEN  add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

post #3 of 12
Thread Starter 

Thanks Al.I updated my profile.


What temp. do you recommend setting the smoker? I have it set at 225 degrees F

I have the water tray filled.Should I be mopping it also?

post #4 of 12

As Al said all have their way,  225-250 is good temp, and I do spray (mop) each hour. that being said be fast at it as each time the smoker is open it is losing heat.

post #5 of 12

Welcome to SMF - looks like Al got you covered on the brisket

post #6 of 12

Welcome aboard.  I also use 225*-250* to allow for 25*(s) of wiggle room and use the water pan for long brisket cooks.  I like the moist smoke.

post #7 of 12

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info. Smoking  5-Day e-Course


I smoke briskets 200-225, spritz every hour or so after 4. I do not add fat from the butcher I just trim the fat cap that is on the brisket to round 3/8 inch.

post #8 of 12

Welcome aboard!


Good luck and good smoking.

post #9 of 12


post #10 of 12

Welcome to the SMF Family...Al has a good setup for you...JJ

post #11 of 12

Hello and welcome to SMF!

post #12 of 12

Welcome and I'm glad you asked those questions as I'm a newbie too.

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