Originally Posted by fa1321tx
I bough a 9.69 lbs packer brisket today got it home washed, mustard glazed & seasoned. Once the initial work was done I noticed it is too big for my MES 30.
I put it in the fridge and need some advice from you please!
1. Will it shrink any in the fridge overnight?
2. Should I try to cook it directly on the rack instead of a pan if it fits?
3. Would you cut it to fit into a pan if so how much in half or just the end?
4. I want to use mesquite & hickory do I add smoke the whole cook time?
5. I want to serve this on Sunday at 11 am when would you start cooking?
1.5 x 9.69 = 14.53 + 2 hours = aprox 17 hours is this correct cooking time?
Thanks in advance!!
1-Won't really shrink in the fridge overnight. It will lose a tad bit of water but not enough to shrink. (The salt in the rub pulls out a little moisture)
2-Yes cook it on the rack. Not that you can't do it in the pan, but not necessary.
3-If it does not fit you will have to cut it most likely. Some say you can bend it and tie it to fit.
4-Both Mesquite and Hickory are considered the strongest of smoking woods. Depends on how much smoke you like. If you haven't done this much (seems like you are asking a lot of questions so I assume you have not done this much-thats why we are here!) I would not do smoke the whole time with those woods. Most folks say that once the meat reaches a temp of around 140* or so it will not absorb smoke any more. I tend the think you will continue to get smoke flavor on at least the surface if you continue to smoke the whole time, at least that has been my experience. I would smoke for about the first 4-6 hours of the cook. Brisket can handle a lot of smoke, but work your way up as you gain more experience and see what you like. You can over smoke especially with Mesquite and Hickory.
5-Start around 7-8 pm on Sat. You will want to cook that puppy and then let it rest wrapped in foil and in an ice chest to keep it worm for about 2 hours. This is an important step. So give yourself time. If it gets done early in the am, it can keep in the cooler for hours as long as it is fairly warm.
I do not cook to time and you will be strongly advised around here against trying to use time as your cooking parameter. IF you do not have a thermometer that you can place in the meat and leave it in while it cooks, at least get one that you can check the meat temp periodically. This will require opening the smoker to check and will add some time to your cook. Cook to an internal temp (IT) of 190* -200*. Closer to 200 is getting to falling apart territory. Many like to do the toothpick test: When IT reaches the 180+ range, stick a toothpick in it and if it goes in like butta you are done. I am an ultra hands off guy and just put mine on and go to sleep and forget about it until it gets to around 195. Then I wrap it up for a couple hours and then pig out.
You have time to get a thermometer before tomorrow night. I would highly recommend doing so. Also, use the search bar and check out the beef section. Lots of good info here.
Also, I too cannot fit a large brisket in my smoker. I cut just a tad off the flat end to fit. (see pick below). You can throw in the small piece you cut off with it. It will be done sooner and you can snack on it.
Good luck and post pics!