Originally Posted by zzrguy
Well the Wifeypoo is not thrilled with the whole smoker idea for this 5lb beef brisket she want to crock pot it set it and forget it.
I want to smoke it in my kettle using the ring of fire how long will it take to cook this bad boy? I was told hour a pound is that right?
I'm looking to do this this Wednesday. I have a rub that I will put on it tonight.
Is there anything else I can do to it to make it so good she'll stops complaining how long it takes to cook.
My kettle is old and leak air everywhere this is it last summer. The temp I seem to been keeping is 275 to 300 I was hoping that the ring of coals will even out the heat and lower it some I'm putting apple juice in the pan and spraying with apple juice when I reload the smoke and coals[30 to 45 mins hoping for longer but} I'm using apple and cherry wood along with hickory.
So where am I going wrong or is this a solid plan of action.
By the way we would like to eat around 5 o'clock so what time would be good to start this bad boy?
I am not at all the go to guy for exact information. However if I can help in any way and others can support or pitch in with experience then the answers you seek will be. I have done a few briskets, shoulders mainly, and ribs in the last few years. Now for me, I would need to know just what kind of kettle you have to smoke with? If it leaks, then the ring you wish to try I believe should be a few bricks wide and tall. With probably not as much mix of wood flavors as to more of one . You could scare the wife with a campfire taste. Hickory and maybe an apple I personally would use especially with the juice. And definitely if using the ring, add a pan with juice and or water or both under the brisket to help regulate temp, and add moisture.
As shown in pic. ( I have a weber smokey mountain and a pan is part of its design )
(picture compliments of another member )
I hope you have meat thermometers. One for checking internal temp and of course for actual temp unless the gauge ( if present) is spot on.
get that puppy to 250-275 give or take for the first 2.5 hours ( I base that on the 5lb you said it is ) However the internal temp smoke it till it reaches 145 to 150. This is what I do before the stall. I then wrap in heavy foil and add juice to it. Not so much it swims, but I use a squirt bottle. /2 cup perhaps.
Put back on the grill till it reaches 190 to 203 internal ( with no peaking ) with air temp still around 250+ you will be safe around this temp internally . Now when you hit that temp it's up to you! you can leave wrapped and in an empty cooler with towels around the aluminum for a few hours
( the faux method ) and serve. it should remain between 170 to 190 temp during this. Unwrap and let rest before serving. Or, throw on grill to toughen up the bark for a few . Everyone's personal choice.
You will soon find with this forum, practice , and technique, you will master the pit and more importantly, the wife will store the slow cooker!
Good luck, read on and smokem if ya got em.