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Smoking a brisket?

post #1 of 8
Thread Starter 

I lost all my notes when I changed phones on how I smoked beef brisket and I'm trying to remember all the steps I did. I'm smoking the brisket tomorrow.

 

I do remember the last time I did one of these it was freaking AWESOME!!!

 

Ok, this is what I'm going to do:

  1. 14lb Angus packer brisket
  2. cut it in half (short ways) to cut down on cook time. Shooting for 8-9hrs.
  3. Looking for an I.T. 205 degrees
  4. season with Montreal Streak seasoning overnight
  5. smoke it at 240 degrees
  6. foil at 160 degrees (to speed up the stall time) This is the part I have a question with. What temp should I foil at?
  7. FTC for 1 hour
  8. Oh, I'll be smoking with 2 year old oak. Burns very clean! 

 

Oh, by the way, I've got an Oklahoma Joe Longhorn offset smoker with mods. That smoker is the real deal!!! It's worth every penny.

 

Thanks,

post #2 of 8

Hello.  Hey buddy; I know it's a pain but have a quick read.  There is no "right" way per say.  All questions will be answered.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/t/181613/lets-talk-brisket

post #3 of 8
I think smoking at 240 for 8-9 hours is a little too fast for a 14lb brisket. And I wouldn't cut it in half. Your smoker is big enough to do the whole thing at the same time.

Even if you trim a couple pounds of fat you will still have a good 11 or 12 pounds.

Personally, I would lower the temp to 225ish and smoke for a good 10 hours, maybe 11. I wrap in foil at a little over half way, maybe 5 or 6 hours. Then just make sure the temp stays steady until it's done.

I use hickory wood and lump charcoal. And baste with apple juice. But those are all personal preference.
post #4 of 8

A great use of this site is to document your smoking adventures under your name and unique header, such as 'Finsfree 1st brisket' and list all your steps.  Then, set up your 'signature line' and put a link to it; you can see all my links under this post, enough to spark a memory to what it's about (i.e. brkt1).  And, if you miss doing a link, then use the Search function to search for your document 'finsfree brisket'  and it should bring up all your documents on briskets; just choose the one you like.  

And, d/l the cooking log, too; to keep a paper log also (you can do a search for cooking log).

 

The search bar is just under the headers in the top line.

post #5 of 8

Howdy Fins

 

I just put my Fathers Day Brisket on the grate. It's a 13 pound packer. I only trimmed some of the fat.  I did not remove the peak from the flat / or cut it in two pieces as you are doing. 

 

I'll smoke at 225 degrees. And wrap in foil at an internal temp of 170. When the brisket hits 200 IT I'll take it out of the smoker and let it sit in my warming oven for 2 hours. ( you can use an ice chest if you don't have a warming oven.) 

b

post #6 of 8
Thread Starter 
Thanks guys.

It's been on the smoker for 4hrs now. Just trying to keep the smoke going. My wood is so seasoned and dry sometimes I can't even see the smoke. It burns super clean :-)
post #7 of 8
Quote:
Originally Posted by finsfree View Post

[*] foil at 160 degrees (to speed up the stall time) This is the part I have a question with. What temp should I foil at?

Personally I never foil anything in the smoker.

Cheers
post #8 of 8
Quote:
Originally Posted by HEUBrewer View Post


Personally I never foil anything in the smoker.

Cheers


I do. Foil is our friend. b

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