First time smoking a brisket

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jburly

Newbie
Original poster
May 25, 2013
11
10
Caledonia Michigan
this is my first time smoking a brisket on an electric smoker.  I will smoke it at 225.  How long per pound? What is best rub should it have brown sugar in it.  What is best chips? Hickory  cherry  apple.  Should I use dry smoke or a little water.  I have read where just 50/50 coarse salt and pepper.  Any suggestions for making burnt ends.  This Wolverine would appreciate any help from a Longhorn or Aggie. No Buckeyes need reply
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I am no expert. I have only done 3 butts. However, I have learned that time per pound is not accurate. I only got a fair result on my first butt and then I found this forum and cooked the butt to an internal temperature of over 200F however long it took and it varied between the next two, one was over 2 hours per pound and the next was almost 3 hours. The ones done to internal temperature were great!

I'm sure you will get some advice from more experienced members that will give you more valuable information.
 
this is my first time smoking a brisket on an electric smoker.  I will smoke it at 225.   I usually cook brisket a little hotter (250), but 225 is fine.   How long per pound?  A rule of thumb is 1.5-2 hours per raw pound.  Only an estimate, though...its best to cook to a tenderness and internal temperature rather than a time.  What is best rub should it have brown sugar in it.  For beef I like it simple.  I use either SPOG or Montreal Steak Seasoning, and no sugar (that's just a personal preference)  What is best chips? Hickory  cherry  apple.  Again its mostly about personal preference, but the woods you mention are all great for beef.   Should I use dry smoke or a little water.  I've never put water in my electric smoker, but some do.   I have read where just 50/50 coarse salt and pepper.  Not a bad plan...most folks keep beef seasonings simple to allow the flavor of the beef to shine.   Any suggestions for making burnt ends.  I chunk them up, cover in a little of our favorite BBQ sauce, then foil wrap and save for a tasty leftover treat.   This Wolverine would appreciate any help from a Longhorn or Aggie. No Buckeyes need reply
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Good Luck!  Be sure to show and tell how it turns out!

Red
 
Kat

I have a 7lb flat I figured it would take about 10 hours.  Not even close.  I put it on 4:00am eastern it will be done in about an hour.  I looks pretty and I will take pictures.  I am going to wrap in foil and serve cold on flatbread with vinegar based coleslaw and fresh grilled Michigan aspargus. I smoke at 225f. Next I will probably lower temperature. That masterbuilt smoker does well it was into the 30's last night in Michigan.
 
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