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First time brisket questions

post #1 of 7
Thread Starter 
Greetings all--

I've been lurking in the forum for while and the advice around here's terrific, I have a MES30 smoke and about to try a brisket for the first time. I've read stickies and other threads, but have a few questions:

-looks like everyone agrees on cooking till an IT on 170 degrees, the wrap in foil till 190. What temp are people cooking at?
-what is the point of setting it in the cooler? How long do you let it sit for?
-do peeps put the brisket in a tin pan? Or right on the grate?
-I was going to put a rub on the night before and let it sit in the fridge. Shoul I let it come to room temp before smoking? Do I need to do any more prep?

Thanks in advance..ill post up some pix
Steve
grilling_smilie.gif
:beer:
post #2 of 7

Cook at 225*

Right on the grate

Resting is kind of technical but basically just to let the juices and meat come back together while it slow cools, let it rest in a cooler for 1-2 hours

I wouldn't let it come to room temp, risk of bacteria, just straight from fridge to smoker

post #3 of 7

Steve,

I also have the MES30. I cook the brisket at 225 til IT reaches 165-170, wrap in foil (u can add juice of choice) and cook til 195-205. Remove and wrap in clean towel, place in cooler for about 1 hr. I normally go right from the fridge to the preheated (275) MES.

 

Lots of ideas on this site for rub recipes. Good luck. Don't forget to post picts.

 

DA MAXX

post #4 of 7
Steve... First off, welcome to the forums... If you would please go on over to roll call and sign in so we can all give you the warm welcome we give others

Quote:
Originally Posted by Stevedolce View Post

Greetings all--
I've been lurking in the forum for while and the advice around here's terrific, I have a MES30 smoke and about to try a brisket for the first time. I've read stickies and other threads, but have a few questions:
-looks like everyone agrees on cooking till an IT on 170 degrees, the wrap in foil till 190. What temp are people cooking at? 225`
-what is the point of setting it in the cooler? It gives the juices time to redistibrute but also the meat keeps tenderizing without the direct heat How long do you let it sit for? minimum of 1 hr... more is better... will stay hot for up to 4 hrs if a lot of towels are thrown in around it
-do peeps put the brisket in a tin pan? Or right on the grate? right on the grate... you can put it in a foil pan and cover for the wrapping part of it
-I was going to put a rub on the night before and let it sit in the fridge. Shoul I let it come to room temp before smoking? I do Do I need to do any more prep? trim off excess fat cap leaving about 1/4"... fat cap up in the smoker... If you have a rack above the brisket, lay the extra fat on that rack above the meat so the fat will render down onto the meat... I also sometimes inject with beef broth
Thanks in advance..ill post up some pix
Steve
grilling_smilie.gif
:beer:
post #5 of 7

Hello Steve - please do us  a favor and swing by roll call and introduce yourself and update your profile with your location 

Thanks

 

post #6 of 7
Thread Starter 
I'll head over to roll call shortly-thatnk for the advice, gonna start to prep the brisket shoul and plan on being up around 5am to get the party started!
post #7 of 7
Thread Starter 

ok--i got the smoker up to 215 degrees..the brisket has been on for about 90 minutes and the internal temp is already 130 degrees..it's only a 4lb brisket. am i cooking too fast? i see guys who smoke a brisket for 10 hours..is that a 20 lb monster?

 

am i doing something wrong? help!!

thanks

 

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