I want to smoke my first briskit i wanted to know what temp i should run it at and i heard it takes an hour to an hour and a half per pound is this accurate? What is a good rub? what is the best wood to use for it? how long do you let it sit before cutting into it? i plan on using my barrel smoker. thanks in adavance for all the answers i get.
SmokingMeatForums.com Top Picks
- 79 Posts. Joined 3/2014
- Location: Tucson, AZ
- Points: 14
- Select All Posts By This User
I cook brisket on a Lang and here's how I do it. I trim the most of the fat and score what's left. I marinate overnight in a zip lock bag with kosher salt, black pepper, cayenne, garlic powder, veg oil and steak rub. Contrary to popular belief marinate does not penetrate deep into the meat -- at best it penetrate 1/8". One hour prior to the cook, I inject into the SIDES with low sodium beef broth. I cook "low & slow" at 250F using cherry wood. You can figure about 1 hour per pound but don't cook by TIME. Cook by INTERNAL TEMPERATURE using a quality digital thermometer. Cook with the fat cap UP so the fat will render into the meat. If you cook with the fat cap down the fat acts as an insulator slowing down the cooking process.
At about 150F internal, the temperature will STALL. Don't worry about it -- the meat is only sweating but it can take some time to get through the stall. You can power through the stall by wrapping the meat in alum foil and mopping with beef stock, apple juice and steak rub. You could also add some white wine. I'm looking for a final internal temperature of 200F. I take the meat off at 195F internal and place it in a cooler for about an hour to let it rest and come up to 200F. When slicing be sure to cut perpendicular to the grain.
Thanks for the Advice went ahead and used my bradly electric smoker the weather was no cooperating with me to use the barrel i cooked a 14lb for just over 14 hours internal temp was a 201 pulled it out let it sit for an hour and cut into it was amazing. didnt take any pictures this time but next time for sure.