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Brisket round 2. want it to go well

post #1 of 5
Thread Starter 
Hello all. I am Doing my second brisket and i wont to write my plan of action here to see if there if there were any problems with. So here it is:

I am buying my full brisket not trimmed of fat with flat and tip tuesday around 5pm. I called my butcher reserve one but dont know exatly how many pounds though he told me around 8 ponds. I will will rub it with salt and pepper as soon as i get home and let it cure overnight. Wednesday morning i will take it out of the fridge around 6am to temper will my smomer(propane) heats up to 220. I will smoke with hickory chips for 1.5 hours per pound fat side up, till it hits 190 internal temperature. Then rest in foil for 2 hours. Then eat.
Good plan. Suggestions? Will i be able to eat by 8pm?
post #2 of 5

Hello.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.

post #3 of 5
Quote:
Originally Posted by upinsmokeMTL View Post

Hello all. I am Doing my second brisket and i wont to write my plan of action here to see if there if there were any problems with. So here it is:

I am buying my full brisket not trimmed of fat with flat and tip tuesday around 5pm. I called my butcher reserve one but dont know exatly how many pounds though he told me around 8 ponds. I will will rub it with salt and pepper as soon as i get home and let it cure overnight. Wednesday morning i will take it out of the fridge around 6am to temper will my smomer(propane) heats up to 220. I will smoke with hickory chips for 1.5 hours per pound fat side up, till it hits 190 internal temperature. Then rest in foil for 2 hours. Then eat.
Good plan. Suggestions? Will i be able to eat by 8pm?

Brisket isn't cooked to a specific temp.  At 190, it might be done, then again, it might not be.  Poke the brisket at it's thickest part and when it goes in smoothly with little resistance, THEN remove from the smoker, wrap it in foil and let it rest.

post #4 of 5

As Demos said, cook to a tenderness, not a temp. The temp is a good guide of where you should start probing. Also, why cook so low? Just curious. I would kick it up to at least 250 to ensure you are not cooking for 25 hours

post #5 of 5

If you smoke it to an IT of 195 to 200 you will be good.  I would plan on it being longer the 1.5 an hour, just in case you hit a long stall.  I do not foil but a lot do.  If you do , foil it at 160.  Good luck and have fun

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