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First time smoking a brisket

post #1 of 6
Thread Starter 

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 reply30.gif

post #2 of 6

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.

post #3 of 6
Quote:
Originally Posted by Jburly View Post

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 reply30.gif

 

 

Good Luck!  Be sure to show and tell how it turns out!

 

Red

post #4 of 6

I going to pull my first brisket out of the fridge in a few minutes. Here is a great thread I found.

 

http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method

post #5 of 6

I am doing 2 huge flats right now.  Make sure you show the q-views...pictures!

 

Kat

post #6 of 6
Thread Starter 

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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