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First time for brisket and need help (15 pounder)

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rico13gt

rico13gt

Fire Starter
Original poster
Jan 3, 2013
59
10
Wisconsin
Ok everyone I wanted to do a brisket and called the local butcher to see if they had any. They did so I stopped in. Only had one left and it is 15lbs!! I need it to be ready to eat by 6pm Friday. Few questions:

When I should I start it? Gonna smoke at 250.

Should I separate the point and flat before I smoke?

Any advice would be great so I don't screw this up. I just did an 8lb pork but and it turned out great but now I'm cooking this for others and don't want to mess it up. Thanks for any help. Oh and here is a pic.
 
There are a bazillion theories on brisket.  I am sure your about to hear a few here.  This is my take: Start it Thurs after supper with some salt, pepper, onion, and garloc (SPOG), let it go all night, and it'll be ready sometime Fri afternoon when it gets to 185-190*.  I am going to do the same thing Thurs night.  I am using a WSM and will be using water and cooking low and slow - somewhere between 200 and 225* pit temp. 
 
I was thinking Thursday around 8? I know if it gets done early I can wrap it tight with foil and towels and place in cooler. I am going to play it safe and want to start it early so I know it's done. Another question: do I foil at 160*?
 
Well, first of all...whatchya smokin it on?  Charcoal? WSM, CG w/ SFB, MES, etc.?

250 should be okay for a smoking temp but it will get through the stall better at 275 or you can foil the monster when the IT reaches about 160 - 165.  'Course, this pretty much does away with any of the delicious bark that I am so fond of, but the meat comes out tender, juicy, and delicious! You should plan on 2 hours per pound at 250, so that's a 30 hour smoke.  Use the search tool to find a few hot and fast brisket cooks...that might suit your needs better!

I usually start out with everything attached - put a good rub on it the night before (Jeff's is good if you have it, if not search beef rubs.  My friend Chef JimmyJ has a really good beef rub and a fantastic foiling sauce you should try if you foil).  Wrap it in plastic wrap and put it in a foil pan in the fridge overnight then put another dusting of rub on it right before going in the smoker - you won't be sorry!!!!

I like to separate the point from the flat at about 185 and then dice up the point for burnt ends.  Sprinkle a little more rub on them and maybe some of my home made sauce (PGSmoker's BDSE)  and then back on the smoker for a couple hours.

When the flat hits 195 - 205 go ahead and take it off the smoker and wrap it in foil or put it in a foil pan and cover with foil for an hour or so until you are ready to pull or slice! 

Be sure to use the search tool on the site to find all the fantastic recipes for sauce, rub, and other brisket goodies we have on SMF!!!

Good luck,

Bill
 
Last edited:
PGSmoker64 said:
Well, first of all...whatchya smokin it on?  Charcoal? WSM, CG w/ SFB, MES, etc.?

250 should be okay for a smoking temp but it will get through the stall better at 275 or you can foil the monster when the IT reaches about 160 - 165.  'Course, this pretty much does away with any of the delicious bark that I am so fond of, but the meat comes out tender, juicy, and delicious! You should plan on 2 hours per pound at 250, so that's a 30 hour smoke.  Use the search tool to find a few hot and fast brisket cooks...that might suit your needs better!

I usually start out with everything attached - put a good rub on it the night before (Jeff's is good if you have it, if not search beef rubs.  My friend Chef JimmyJ has a really good beef rub and a fantastic foiling sauce you should try if you foil).  Wrap it in plastic wrap and put it in a foil pan in the fridge overnight then put another dusting of rub on it right before going in the smoker - you won't be sorry!!!!

I like to separate the point from the flat at about 185 and then dice up the point for burnt ends.  Sprinkle a little more rub on them and maybe some of my home made sauce (PGSmoker's BDSE) and then back on the smoker for a couple hours.

When the flat hits 195 - 205 go ahead and take it off the smoker and wrap it in foil or put it in a foil pan and cover with foil for an hour or so until you are ready to pull or slice! 

Be sure to use the search tool on the site to find all the fantastic recipes for sauce, rub, and other brisket goodies we have on SMF!!!

Good luck,

Bill
Click to expand...
I have a smoke hollow 44" dual burner LP smoker. I have no problems getting it to 275*. I have never dealt with brisket and not sure how to separate the point and flat. Hopefully this turns out like all other things I have smoked. I get really worried about doing it and if I'm doing everything right and then when it's done it so far has turned out great. (Knock on wood). Just don't want to disappoint the crowd.
 
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