My first brisket smoke questions!

BobKomar said:

I plan on going for my first brisket next Saturday, and have a few questions. Don't forget to plan on about 1.5-2 hours per pound and another couple hours of resting to finish. Higher altitude may also affect the length of cooking/smoking time. Once foiled you can finish it off in the oven.

First, I'm using a smoke vault 24, from the size of the briskets I have seen at my local Sam's, I'm going to have to take some off the length to get it in the smoker. If I understand what I have been reading, I want to take the length off at the point. The point seams to be self explanatory, the thinner pointed end of the cut, right? No, the thinner pointed end of the brisket is the flat.

Here's a pic of a whole packer brisket - http://www.virtualweberbullet.com/virtualbrisket.html

You do have the option of separating the two pieces and smoking them that way, then when the two pieces reach 160-165* internal temp you can wrap in foil to finish them off to your desired internal temp, (we found 190* was too tender for slicing and I now smoke to an IT of 175-180*). You can power through a potential stall by foiling at 150* fi you want.

What to do with what I had to trim off the point, I read about "burnt ends" and I think the part I trim off can be made into burnt ends, but how do I go about it? When do I know when to pull it off and cut it up? When the internal temp reaches 160-165*, cube the Point of the brisket, and toss with more rub and barbeque sauce and return to the smoker for an additional 2-3 hrs or the desired doneness and color you want. 

I plan to have a large pan to collect the drippings to de-fat and pour back onto the meat after it's sliced, and may do au jus in that pan as well. If I go the au jus route, do I leave it in till the brisket goes into foil at about 160*? That seams like a long time? Try Chef Jimmy's Au Jus, it is outstanding! http://www.smokingmeatforums.com/t/...l-advice-is-requested-and-welcome#post_768826

When is it done for slicing? If I understand right, about 190*, but some seam to like to test with a tooth pick about this temp till it slides in easy. Where does one check like this? I've never done the tooth pick test, but if I recall correctly, it is inserted in the side of the meat. 

Sorry for all the new guy questions! Asking is all good...so no need to be sorry!

Click to expand...