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First Smoke! Help!

post #1 of 8
Thread Starter 


I am expecting my new smoker tomorrow. Presuming assembly and seasoning go smoothly, I am expecting to have this 5-3/4 pound "flat cut brisket" in my MES30 on Tuesday.

I have no idea what to do with it, but the family is counting on it for dinner Tuesday night.

I could really use your help so I get this right. I've heard all the advice to keep the door closed, have patience, etc.

I'm looking for advice on prep (rub), temp, wood, and time.

Of course, anything else you have to share would be MOST appreciated. I've never done this before.

Thanks,
Jeff
post #2 of 8

Here's some info. to look through... may help .

 

If you still have questions , PM me...

post #3 of 8

I would begin with a simple rub of salt, pepper, onion and garlic.  Rub the brisket the night before and into the fridge.  I always cook my briskets at 235 degrees and I plan for one hour per pound plus 2 hours.  Having said that I keep a close watch on the internal temp.  At 165 IT I pull the brisket and wrap it in foil.  Back on the smoker until the IT reaches 193-195.  Once at that temp, pull brisket into an ice chest for an hour or so before slicing.  Good luck.

post #4 of 8

Check out my link below

post #5 of 8
Quote:
Originally Posted by gary s View Post
 

Check out my link below

Hey gary s your link is broken it seems. this is what I see.

EAST TEXAS STYLE BRISKET & RIBS

In community album: EAST TEXAS STYLE BRISKET & RIBS
 
This album is a collection of photos uploaded to an article. If you would like to add photos to this album, go to EAST TEXAS STYLE BRISKET & RIBS.

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There are no photos in this album yet
Oh, ok I figured it out you have to click on the other same link to get it on. sorry.

Edited by timberjet - 12/17/14 at 3:08pm
post #6 of 8

You see underneath where it says  "This album is a   -------------      go to EAST TEXAS STYLE BRISKET & RIBS  

 

If you click on that it should take you to the Post         Not sure why it doesn't open directly ?

 

Gary

post #7 of 8
Quote:
Originally Posted by gary s View Post
 

You see underneath where it says  "This album is a   -------------      go to EAST TEXAS STYLE BRISKET & RIBS  

 

If you click on that it should take you to the Post         Not sure why it doesn't open directly ?

 

Gary

I figured it out gary. I would have deleted the whole post if I could figure out how. dang. I copied that recipe down to try when I can afford a big ol brisket some day.

post #8 of 8

Know what you mean, The need to set up a Finance Department in the Meat Market

 

Gary

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