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The early bird gets the brisket!

post #1 of 11
Thread Starter 
I did a basic brown sugar/black pepper /Paprika type rub and wrapped it overnight. I was thinking of doing it @ 230 for approximately 10-12 hours, or however long is necessary.


For this cut, what should I expect cook time to be? Also, I was going to do a Coca-Cola and Worcester spray every time I change the wood chips.

Any thoughts or opinions from the seasoned veterans?



post #2 of 11

Nice! I'm up doing one this morning as well. Good luck.

post #3 of 11
If you do not wrap expect ~12 hrs if smoking at 230F but as mentioned here go by temperature and feel. Mine is at 186f and I will start probing around 190 or so.

Good,luck
post #4 of 11
Thread Starter 
I'm not wrapping this one as I love a good bark. Thanks for the tips HEU
post #5 of 11
Thread Starter 
So it's official! At 8.5 hrs I've hit the stall. Temp is currently 160
post #6 of 11
Thread Starter 
My question is this. Can I pull the water tray and just spray the brisket from here on out or will it get too dry?
post #7 of 11

So how did it turn out?

post #8 of 11
Thread Starter 
I turned out not too bad for my first brisket. The only mistake I made was putting my rub on too thick so a nice bark didn't develop and the rub itself was a little too peppery for my liking. Other than those 2 downsides, it came out as expected. I did cut it close and was only able to wrap it for 35 minutes. It it a stall at 160 and again at 180......FML!
post #9 of 11

Hey Gaff, any pictures of the sliced brisket?

post #10 of 11
Not to hijack but thanks knifebld for your brisket burnt ends post
post #11 of 11
Quote:
Originally Posted by HEUBrewer View Post

Not to hijack but thanks knifebld for your brisket burnt ends post

 

Very welcome bud, glad it came in useful. Cheers

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