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Questions about smoking a beef brisket

post #1 of 4
Thread Starter 

Want to smoke a brisket for dinner tomorrow. I will be doing it in my electric smoker. We want to slice it and not pull it.

 

1: What cut of meat should I get?

 

2: Length of Time with smoke rolling?

 

3: Flavor of wood?

 

4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.

 

5: What is the average time per pound?

 

6: Looking for a good Au jus recipe. I never get drippings since they dry up in the smoker if I try catching in a pan under the meat.

 

 

Thanks, Kevin

post #2 of 4

1: What cut of meat should I get?  Only three choices: Flat, Point, or Packer.  If you have a big enough smoker a packer is my first choice.  2nd would be flat -- only because I can't find a point sold separately around here.

 

2: Length of Time with smoke rolling?  I'm a less is more guy when it comes to smoke.  After I have a clean burning fire, I put two or three chunks of smoke wood on and then don't add anymore.

 

 

3: Flavor of wood?  I like oak with beef.

 

4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.  Whenever it hits the stall and the bark is set.  Could be 150-ish could be 180-ish.

 

5: What is the average time per pound?  1.5 to 2 hrs per pound.

 

6: Looking for a good Au jus recipe. I never get drippings since they dry up in the smoker if I try catching in a pan under the meat.  If you foil you'll have au jus.

post #3 of 4
Thread Starter 
Thanks, just picked up a 5.25 pound flat at SAMs club. Will see how this works out tomorrow.
post #4 of 4
Brisket is best with mesquite, In my humble opinion.
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