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How Long to Cook a Brisket or The Misconception of the 1 to 1.5 hour rule - Page 4

post #61 of 73
Thread Starter 
Quote:
Originally Posted by dk3ts View Post
 

Gary,

This is coming from a newbie that needed his common sense slapped back into focus.....THANKS FOR A GREAT ARTICLE!

Thickness rules not weight. 

 

Thank you, I am glad the information helped, Always makes me happy 

 

Gary

post #62 of 73

Awesome article, it was really informative and exactly what i need to know as a rookie smoker.

post #63 of 73
Quote:
Originally Posted by RiskItToBrisket View Post
 

Awesome article, it was really informative and exactly what i need to know as a rookie smoker.


If you liked this article, you should go to the Link below.

 

Gary is my GOTO Guy for Brisket:Thumbs Up

 

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

 

 

Bear

post #64 of 73
Quote:
Originally Posted by Bearcarver View Post
 


If you liked this article, you should go to the Link below.

 

Gary is my GOTO Guy for Brisket:Thumbs Up

 

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

 

 

Bear

Thank you much, Lovin' all this info!

post #65 of 73
Thread Starter 

Thank's Bear you are too kind    

 

Gary

post #66 of 73

Thanks that really helped a lot, especially for a novice Beer.gif

post #67 of 73
Thread Starter 
Quote:
Originally Posted by fetyani View Post
 

Thanks that really helped a lot, especially for a novice Beer.gif

 

Glad I could Help

 

Gary

post #68 of 73
This has been a really good read for me. Thanks.
Edited by Pink Flamingo - 8/25/15 at 7:08pm
post #69 of 73
Thread Starter 

I wanted to give this post a Bump, I have seen a lot of people asking about Brisket, I think this would be very helpful to those just starting out or not sure of themselves.

 

Gary 

post #70 of 73

As a newbie, all these articles, even though older, have been great. I am just wrapping up my first brisket smoke in almost 15 years while also learning a new off-set smoker. All the advice and the threads have been fantastic. Thanks so much!

post #71 of 73
Thread Starter 
Quote:
Originally Posted by cjp4 View Post
 

As a newbie, all these articles, even though older, have been great. I am just wrapping up my first brisket smoke in almost 15 years while also learning a new off-set smoker. All the advice and the threads have been fantastic. Thanks so much!

You are welcome,  Have any questions give me a shout

 

Gary

post #72 of 73

Thanks for the info! Doing my second one ever tomorrow. First one was good, but not OMG good. Hoping this one will be better than the firest.

 

Oh yeah, do you still have that notebook, and can I take a peek? lol

post #73 of 73

One of my signature smokes is pastrami, but I cheat with that and start with store bought corned beef....  I have yet to corn one from scratch....  but I have a couple of packer briskets in the freezer that I want to try next week.... have never done a whole brisket....  I have not choice about splitting it, as the entire slab of meat wont fit into my smoker....  I have a rub that I make for my St. Louis style ribs that I am going to add some "sweet" (brown sugar) and give it a hot/sweet flavor....  also planning on starting out the first hr with a mix of 7/8 cherry wood, 1/8 oak, followed up the 2nd hour with straight cherry....   

 

Also, I am thinking of running my smoker a bit hot, around 275-280 degrees....    I will do unwrapped for about the 1st 3 hours.... then wrap in butcher paper till it reaches about 170 degrees.....  will then unwrap and finish at smoker temp of about 300 degrees till the internal temp gets to about 185....  

 

At that point, let it rest for about an hour before slicing it......

 

Comments /suggestions are requested.....

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