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New and Need Advice

post #1 of 9
Thread Starter 

I purchased at meat market trimmed brisket today 8lbs after the trim. My question is i have only smoked one brisket ever in my Masterbuilt electric and im unsure of the time and temp i should smoke at. im using a mixture of hickory and mesquite. 

post #2 of 9

I don't smoke brisket by time.  I maintain 225-250 smoker temp and start probing for tenderness at 190 IT. It's done when the probe goes in like buttah!  I use a Maverick thermometer for accurate temps.  I would give myself a 16 hour window for an 8 lb brisket.  Once it's done, I wrap and rest for a couple of hours in an ice chest.

 

Mike 

post #3 of 9
I'm doing a 13 lb full packer right now on a Lang 60 reverse flow. As a base line I figure 1.25 to 1.5 hours per pound at 250 degrees. I put 6 hours of smoke to it then foil it. After 3/4 of the total time has passed I check the temp and probe for the room temp butter feel. Let it rest for 2 hours wrapped in a cooler then dig in. For me It's all about being patient.
post #4 of 9
I'm new to smoking also and was going to start a thread asking about brisket. I'm doing my first brisket this weekend and wondered how long do I put smoke on it?
post #5 of 9
Quote:
Originally Posted by irish0295 View Post

I'm new to smoking also and was going to start a thread asking about brisket. I'm doing my first brisket this weekend and wondered how long do I put smoke on it?

 

 

That's a personal preference.

 

I put smoke on it the whole time.

 

Some folks foil them at 165, so no smoke from then on.

 

Since this is your first brisket I would foil at 165, this lessons your chances of drying it out.

 

Good luck!

 

Al

post #6 of 9
I like wrapping my brisket with butchers paper when I get bark to my liking. "usually around 165"
The butcher paper lets the brisket breath a little more than foil and helps keep it moist.
Then cook to probe tender, pull and remove butcher paper and let sit on counter for 10 mins then wrap with foil and let rest in cooler wrapped with towels for an hour.
post #7 of 9


17 hours later, pure deliciousness!!!
post #8 of 9

For an 8 pounder, figure ABOUT 2 hrs per pound at 225.  Make sure you know what your temps are.  I think a lot of meat gets screwed up because folks don't know the IT temp of their smoker.  You're looking for a meat temp at around 200.  Might be 200 at the small end and 195 in the thick part.  Once you get no resistance when you probe the meat, it's done.  

Smoke half the time or the whole time.  IMHO, I don't think it's necessary to add smoke the entire time.

 

Keep us posted.  Take lots of pics!

post #9 of 9
Thanks for the advice!
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