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new to the smoker scene

post #1 of 19
Thread Starter 
I'm about to smoke a 3.5 pound flat half brisket in my 1500 watt vertical smoker
any advice and/or instruction would be greatly appreciated (temp, time)
post #2 of 19
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
post #3 of 19

texas.gif  Good evening and welcome to the forum, from a windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #4 of 19

I always plan for 1 hour per pound plus 2 hours for a brisket.  I also always foil at 165 internal temp.  I pull at 195-197 and into an ice chest for at least an hour before slicing.  This has never failed me.  Good luck and welcome to the forum.

post #5 of 19

Sorry I am a stick burner, 

 

Gary

post #6 of 19
Welcome from Minnesota, bone chilling cold here. Don't know much about electric smokers.
Just wanted to welcome you. You'll find a wealth of information here.
post #7 of 19

How did it turn out ?

 

Gary

post #8 of 19

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #9 of 19
Thread Starter 
Thanks all for the warm welcome.
I haven't done the brisket yet, but today is the day.will start this afternoon and have it for dinner.
so being that I need an internal of 160 what temp do we suggest I set the smoker at? It's not a big roast, like I said it's a 3.5 pound flat half
post #10 of 19
If you only take that briskey to 160 IT it will be like shoe leather!! Foil at 165 internal temp. I would pull at off the smoker at 195-197 and into an ice chest for at least an hour before slicing. Run your smoker at 225 to 250.
Keep Smokin!!!
Wolf
post #11 of 19
Thread Starter 
This may be stupid to ask but U guys keep saying ice chest. You mean an empty one right? Just to set the brisket in to hold heat?
post #12 of 19
Quote:
Originally Posted by juniorhtx View Post

This may be stupid to ask but U guys keep saying ice chest. You mean an empty one right? Just to set the brisket in to hold heat?

 


Yes no ice, The isulation will help keep the meat warm. Most of the time I will even dump a big pan of realy hot {not boiling} water in the cooler to prewarm it then right before putting the meat in I dump all of the water out. I also put enough old bath towels in with the meat to fill the cooler to help hold the heat in.
Keep Smokin!!!
Wolf
post #13 of 19

I Smoke at 225 internal temp needs to be 200 -205  then rest wrapped in a couple old towels in an empty and dry ice chest, If you don't have an ice chest just a couple of old towels and on the counter for a short time will do

 

Gary

post #14 of 19
Thread Starter 
post #15 of 19
Thread Starter 

1 hour in
post #16 of 19

Off to a good start   Keep us posted

 

Gary

post #17 of 19
Thread Starter 
its done, and it's juicy and tasty lol
thanks for the advice I'm very happy with the results and I didn't even put bbq sauce on it.
post #18 of 19

Nice !  Looks Tasty

 

Gary

post #19 of 19
Thread Starter 
Thx Gary and everyone else that gave me starter advice
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