Smoking my first brisket tonight any pointers

hardhead · Sep 8, 2012

Just bought a mes 40 and a 12.5lb brisket got my rub made up! How much fat should i cut off the brisket? How long should it tak at 225 degrees, i was thinking 12 hours. How long should i smoke? Should i wrap in foil at any point? New to smoking and excited to get started so it is ready for tomorrows football game! :grilling_smilie:

flash · Sep 8, 2012

I leave almost all the fat on except where it is really thick.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket

s2k9k · Sep 8, 2012

I hope it's a late game! You are looking at 1.5 - 2 hours per pound and you need to cook to internal temperature (IT) not time! 190* if you want to slice it or 200*+ if you want to pull it. You can wrap it in foil when it gets to about 150* - 160* with some beef broth or beer or whatever liquid sounds good to you and that will speed it up a little and add some more moisture to the beef. You should add smoke up until you foil it, once it's in foil it the smoke can't get to it anymore. As far as trimming the fat, that's a personal preference, some leave it all on, some trim to leave about 1/4 inch left on. I like to trim almost all off (I hate fat) so my rub gets to the meat and doesn't get cut off later when I eat it. Have you thought of making burnt ends with the point? They are fabulous!!!

I'm sure you are going to get plenty more advice as the night goes on and remember "we are here for you"! Good Luck and keep us posted.

I see this is your second post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you and it helps others when they offer advice,Thanks!

flash · Sep 8, 2012

Don't know. My 13 1/2 lber in my link I posted only took 9 1/2 hours.

bruno994 · Sep 8, 2012

I would think with an electric unit and a brisket of that size, your probably looking at closer to 18 hours or more. Make sure you probe the flat portion of the brisket (the thin end) dead middle from the side. Probing in the point (the thick end), due to fat content will give you some higher than normal readings.

mike johnson · Sep 8, 2012

I picked up a 11.26 lb brisket this morning. I trimed probably 3 1/2 pounds of fat off of it.( DONT throw it away ) I put all that fat on a rack above the brisket so as it cooks it drips down on the brisket keeping it moist.Its curently in the fridge marinating with an injection of au jus and an outer marinade of onion,brown mustard, and my RUB all blended together. It will go on at 2 am. for dinner tommorow night. Dont forget the smoked baked beans to go with it. but for that recipee you need to buy the book ;) .

hardhead · Sep 8, 2012

Thanks i got it rubbed and in the frig. I was going to start at 1 am. Guess i better get it started earlier i guess i go for 9 pm hopefully that will get it done around 1, thanks

hardhead · Sep 8, 2012

Would love to try burnt ends but dont really understand how

mike johnson · Sep 8, 2012

BURNT ENDS check out this thread http://www.smokingmeatforums.com/t/96183/burnt-ends this tells you how.

hardhead · Sep 9, 2012

Guess i should of wait until 1 to start. Got the mes set at 225 its been 2 hours and i am at 124 already. Guess i will have to wrap in tinfoil and stuff it in a cooler with towelsso it stays good for lunch. I dont know what else to do

hardhead · Sep 9, 2012

At 150 now its been 4.5 hours at 225, any ideas what i can do so it is ready to serve at 1 pm it is 3:20 am now

mike johnson · Sep 9, 2012

Dont worry the meat will stall around 155 and probably stay there for several hours. I just put mine on at 2:30am west coast time for dinner tonight. If you reach 190 early wrap it up and let it rest in an ice chest.

hardhead · Sep 9, 2012

Thanks, it is at 167 now been in there for 7.5 hours. Took a nice 2 hour nap. Guess i should pulled it out and foil wrap it soon?? After that time to crack some beers :yahoo:

hardhead · Sep 9, 2012

Pulled it out to wrap it and wasnt happy no bark! So i decided to reposition the probe and its now at 153. Must of been in a fat pocket last night i stuck it twice and got the same reading last night. So it is not wrapped and let her go until reaches 165 then foil wrap. And the beer is tasting good at 630 am

shinny · Sep 9, 2012

Beer is good anytime! Sounds like you have things well in hand. My first one had a really long stall. It appears that briskets have their own mind and vary in their stalls. I followed the Burnt ends link a while ago and it's right on, they were delicious. Hope all turns out for you.

hardhead · Sep 9, 2012

Wrapped up an in the cooler with towels until 1 right now, hopefully turns out better then the mac n cheese i just tried to smoke thats in the trash can now. Lol

shinny · Sep 9, 2012

Mac & Cheese is tough to do. I think it absorbs the smoke really fast and sometimes gets too much smoke flavor. Hopefully the Brisky turns out nice and juicy for you

flash · Sep 9, 2012

Hardhead said:
Wrapped up an in the cooler with towels until 1 right now, hopefully turns out better then the mac n cheese i just tried to smoke thats in the trash can now. Lol

Didn't take as long as you thought did it?

Smoking my first brisket tonight any pointers

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