Originally Posted by Specialblend07
Ok, I just bought a 7.9lb brisket. It's fairly flat, so I'm assuming it's a flat brisket and not the other type. It also appears fairly lean. Got it straight from the butcher.
Actually your estimate isn't far off. None of them smoke meat so I may be in luck here! This will be my second brisket smoke, the first was terrible. Dry as hell. I'm fairly certain I over did it though. I think I'm going to wrap at the stall (what temp should this be around)? I also have a Redi Check thermometer and probe so I can program it to alert me when it hits certain IT temps.
I'll plan to wrap at the stall (160*??), should I put any apple juice inside the wrap or mop/spray during the smoking? then continue to 195*-200* and check doneness with a toothpick. Once It's to my liking I'll put in a cooler with towels for an hour or so. Does this sound like I'm on the same page?
Your plan sounds solid to me. The actual stall temp may vary by +/- 10 degrees...every piece of meat is different. Just watch for your internal temperature (IT) to stop steadily rising...it should occur roughly between 160*-175* IT. That's when you'll foil it. Apple juice is good as a foiling juice, but for beef I prefer a mixture of beef broth and worchestershire sauce...actually, any liquid that you like would be OK.
In you OP, you also mentioned you're cooking ribs at the same time. Just want to mention, in case you hadn't considered this...the ribs should cook quite a bit faster than the brisket, so if you want them done at roughly the same time, you'll want to start the brisket first, then add your ribs some time later. It generally takes a rack of spare ribs around 6 hours, give or take, to get nice and tender (or around 5 hours for baby backs). There's no hard and fast rule, but the brisket could take anywhere from 1 to 2 hours per raw pound of meat...occasionally even longer. So if your brisket weighs 8 pounds, it could take between 8 and 16 hours if your cooking in the 225-250* range on your smoker.
Sorry if that muddies the waters a bit...getting the timing down when smoking multiple cuts of meat at the same time can be a little tricky.
Good luck...I hope it all turns out great! Be sure to let us know...