new to brisket

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steve eisemann

Newbie
Original poster
Jun 5, 2012
4
10
I just got a 4 lb flat cut brisket and wanted to know the best way to smoke it and at what temp and how long to get the best results.

I have an electric smoker that I can set the temp on.

Please give me som help I am new to this smoking but I am in love with it.
 
how often are you checking this and when do you wrap the brisket and do you leave it i n the smoker
 
I personally smoke it until 165 internal temp then foil til 195. It always comes out tender and juicy but not the thick bark like some people like.
 
For your first, for sure go with 225.  Cook as stated earlier until the IT of the meat reaches 160, then wrap in foil with a mixture of either Dr. Pepper, Coke, beer, beef broth, apple juice or some liquid to get some moisture to help steam the meat.  Once the IT reaches 190 to 195, start checking for tenderness hourly with a toothpick.  If it slides in easily, with little to no resistance, she's done.  Once it is done, keep it wrapped in foil, throw it in a cooler wrapped up in towels and let it rest for at least an hour, maybe 2.  Then slice it and enjoy.  Be sure and save the au jus from the foil during the cook, use it as a moisture enhancer in case it dries out on you.  If I am slicing and serving for a party and don't want to have to slice as we go, I'll slice the brisket, place it in pans and drizzle the au jus over the meat.  It won't dry out that way for sure. 
 
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