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New guy

post #1 of 10
Thread Starter 
Hey all, glad to be here. I'm a native New Jerseyen and a machinist by trade. I love grilling and using my Weber Smokey Mountain smoker. I've done pork butts, a few picnics, and of course ribs. I've never done brisket. And that's why I'm here. From what I've seen so far in these forums I think I'm in good hands. I think it's gunna be this weekend for Fathers Day
post #2 of 10

Welcome "Fredder"!  That WSM will make an amazing brisket! We're here for you, all you have to do is ask.  Happy smoking!

 

Mike

post #3 of 10

Welcome to you.

Glad you're going to hang out with us here.

Remember pictures are good things.

Have fun with it.

 

            Ed

post #4 of 10
Welcome from SC. It's good to have you here.
post #5 of 10

Welcome!  We are happy you joined. We have lots of members from your area! B

post #6 of 10

Welcome to the forum!

 

Good luck with that brisket!

 

Al

post #7 of 10
Thread Starter 
Thanks everyone, I appreciate the enthusiastic welcome. Ok let's get right down to business. I read a 2013 post from this forum a member put up about smoking his first brisket. Someone named Eric helped out with a lot of great advice and tips. The guy posting had pics of the brisket. Eric referred to it as a great "packer". Is this what I ask for when I go to the butcher or do I just ask for the flat with the point.
He had a 9lb'er. I'm not sure if I want to go that big for my first.
I can't wait to get started on this. I'm going to get it Sat morning. Not sure how I'm going to prep it. I'll probably do just s&p and some of my homemade rub. I'd appreciate any advice y'all can provide. I want to post some pics of past projects, I'm still trying to figure out how
post #8 of 10

A "full packer" is a whole brisket, point and flat.  Sometimes they are trimmed of some of the heavy fat, but they will still be pretty large, like 13 lbs +.  I like smoking whole packers because of the fat, it renders and bastes the brisket while smoking.  I've smoked flats and wasn't as pleased with the results.  If you decide to go with a portion of brisket, keep close attention to smoker temp, they can dry out at high temp cooking, like above 250.  Good luck!

 

Mike

post #9 of 10
Thread Starter 
Thanks Mike. I'm probably going to go around that size. One question though. I know it's temperature process when it comes to knowing when meat is done, and I understand about the wrapping option and resting the meat. If I run temps between 220 250 approx how many hours are we talking here for a13lb brisket? And do I smoke the whole process or just a few hours. Thanks again.
post #10 of 10
Quote:
Originally Posted by Fredder View Post

Thanks Mike. I'm probably going to go around that size. One question though. I know it's temperature process when it comes to knowing when meat is done, and I understand about the wrapping option and resting the meat. If I run temps between 220 250 approx how many hours are we talking here for a13lb brisket? And do I smoke the whole process or just a few hours. Thanks again.

I smoke the entire time for briskets.  I keep the temps between 225 and 250.  It could take 1.5 hrs per pound, perhaps 18-20 hrs for your brisket.  Once the brisket hits 195, I start probing for tenderness.  When a probe/skewer slide in like butter it's ready for removal and resting for a couple of hours.  You need to give yourself plenty of time for that big hunk o meat.  

 

Mike

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