First brisket, looking for any pointers - Now adding Q-View

Hi jermel.

I like to smoke brisket @ 225-250*.  In that range, you can roughly plan on 1.5 - 2 hours per raw lb. of brisket.  That is only a guess, as every brisket seems to have a mind of its own.  I never mop briskets, but some do.  Take it to an IT of about 185-190*, then start periodically testing it with a toothpick in several places.  When the toothpick slides in and out at every spot very easily, it done!  That is usually at around a final IT of about 200*.

At some point (usually IT of 150-160*), it'll reach a stall...you say you've done pork, so you've experienced this if you've smoked a butt.  Be patient...it'll get there in its own time. 

Good luck!  Be sure to show and tell!

Red

Go easy on the Montreal Steak rub. I overdid it once, and the brisket was inedible, with no bark. Good luck!

Germel, welcome. Please stop in our Roll Call and introduce yourself for a proper Howdy

A flat may cook quicker than a Packer with the Point on. IMHO , cook for one hr. @ 225*F and probe it , then follow the temp. until your desired level. Wrap and rest some...

Have fun and as always . . .

225 to 250 works well with briskets.  SeenRed has you taken care of on the rest of the cook.  Be patient, it may seem like it is taking forever to reach a certain IT or toothpick tenderness, but it will, just be patient.

Happy smoking!