› Forums › Smoking Meat (and other things) › Beef › Need some Brisket help
New Posts  All Forums:Forum Nav:

Need some Brisket help

post #1 of 5
Thread Starter 

I saw a couple nice full packers at the store tonight which is rare so I ended up getting one cut down to about 6lbs by cutting off part of the flat end. I'll be smoking it Saturday along with a 4lb shoulder and maybe a 3lb tri-tip.  .I've only done about 3 small briskets before with mixed results so I'm looking to improve. 


I'll be using my MES 30 running about 225 -250, but not sure how long to plan for on the brisket. I've read in a few places to plan for an hour per pound but that seems short to me. I always thought 2 hours per pound, although they also have all been finished before I thought they would. So is it really closer to 1 hour per pound or 2?


I'm also wondering if I should trim any of the fat or leave it as is (I'm leaning towards leaving it and cooking fat side up).


Oh... and wondering if I should separate the point from the flat or leave it (I'm leaning towards leaving it).


Any tips from the brisket masters here would be appreciated :)

post #2 of 5

Kevin , hello :welcome1:. I do briskets often and have decent luck . . .

 My remarks are my way of Smoking Brisket ; you should choose your way from reading these post.


 I choose whole packers and trim none of the Fat (unless it is a huge amt. . Use simple S/CBP ( you could use Garlic /onion if you wish) , no Mustard or anything to stick the Rub with ; washing and patting dry is enough. Your ingredients will hold.


 I cook my Meat (most everything) @225*F (+/- 10*F) . I do not open the box but once , an hour past the time you placed the Meat in the Smoker. This time to place the probe in the meat . Cook to 200*F and wrap and towel ...


By not opening the Lid , I get a good Bark and the Point will likely slip off the Flat.


 Leaving tender , juicy goodness.


Again , this is how I do them . you have mixed meats and need to tend to each in it's own way , you'll need to open periodically to check/remove something. No,problem , just lengthens the finish on the remainder of your meal.


Have fun and . . .

post #3 of 5
Here is a good video that shows one way to trim.
post #4 of 5
Thread Starter 
Thanks guys. Am I looking at 1 hour per pound or closer to two hours per pound?
post #5 of 5
I just smoked a flat that took just over two hours/lb @250 degrees.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Need some Brisket help