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Saturday Brisket

post #1 of 16
Thread Starter 

Hello Everyone,

 

 I plan on smoking brisket this Saturday. I have a packer, just under 10#, an plan on using the rub recipe posted by Waucedah. I have the 30" Masterbuilt electric smoker, not the one with the glass door, and plan on serving the brisket around 5:00-5:30 after resting for about 1.5 hours. So I plan on starting the smoker about 0300 and setting for 225.  I will not be opening the smoker to mop the brisket, i will be filling the water pan with apple juice. I was thinking of setting the internal thermometer at about 180, then pulling the brisket and wrapping with foil until it gets to about 185, then pulling it. At that point i think i'll seperate the flat and point.  

I also have a rack of st louis style ribs i am throwing in. this will be the only time i plan on opening the smoker….. any thoughts as to how far out i should put in the ribs. Ideally when i pull the brisket to rest, i would like to serve the ribs also (or close to that time). 

I plan on using a mixture of apple wood and hickory chips. 

this isn't the first brisket i have done, but by no means am i a pro. So looking for any thoughts or advise.

 

thasnks for your time,

 

Dan

post #2 of 16
Thread Starter 

h


Edited by DSBDSB - 11/28/13 at 8:32am
post #3 of 16

I'd be very careful making sure that the brisket doesn't drip onto the ribs, or vice versa.  Not a health concern, but rather, that of cross flavoring, (ribs tasting like brisket or brisket tasting like the ribs.)

 

As for the timing on the ribs, are you going to be foiling them at all ?  Or just straight smoking ?

post #4 of 16
Thread Starter 
I was planning on foiling at 180, the pulling it out at 187 to rest for an 1-2 hours while the burnt ends go back in for about an hour
post #5 of 16

Ribs will take 5-6 hours, at 225°-250°.

post #6 of 16
Thread Starter 

Maybe I'll start the ribs in the smoker and finish in the oven, they are more of an appitizer for the kids coming anyway.  

post #7 of 16
Thread Starter 

do you thing 225 is good for the brisket? It will be about 38-45 degrees when i start in the a.m.  I'll let the smoker run at temp for about 40 minutes before i put in the brisket

post #8 of 16

Sounds like a good plan but I wouldnt pull the brisket til it hits about 200 degrees

post #9 of 16
Use the toothpick test on the brisket
post #10 of 16
Thread Starter 

Brisket has been in just over 6 hours now and smells delicious. Currently my thermometer is reading 175 degrees. 6.5 hours left to go according to 1.5ish hours per pound. Wondering if it will be done too early?

 

Dan

post #11 of 16
I would throw the one and a half hours per pound out he window if it hits 200 and you can put a toothpick or thermometer in and it feels like butter your done. My 15lb briskets are usually done in 10 hours
post #12 of 16
I had a brisket finish earlier than planned a few weeks ago, so I left it wrapped and packed in the cooler for 4 hours or so. It was perfect when I pulled it out too slice it.

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post #13 of 16
Every piece of meat cooks differently. You may stall out somewhere too. I also don't rely much on times per pound and use the toothpick method.
post #14 of 16
Thread Starter 

Thanks Dean

post #15 of 16
Thread Starter 

Looks like it might be holding here, i'll keep checking it though. When you use the toothpick method, where are you probing the brisket? I assume you are going through the flat and not the point due to the fat. 

post #16 of 16

how did it turn out?

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