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Brisket tips anyone?

post #1 of 10
Thread Starter 

Making a 5 pound brisket in a master built electric smoker and will using whiskey barrel Oak and hickory woodchips. Made a paste with Dijon mustard garlic and apple juice to the texture of a wallpaper paste. Seasoned it with a rub and let it set overnight. Set my smoker at 220° with a water pan of beef stock any other tips I should be doing and about how long do you think it'll take to get to 195 degrees?
post #2 of 10

Sounds like you have it covered.

 

Your probably looking at 8-10 hours of cook time.

 

Good luck!

 

Al

post #3 of 10
Thread Starter 
Any wine suggestion for brisket!
post #4 of 10
Quote:
Originally Posted by smokinmilkman View Post

Any wine suggestion for brisket!

Crown and Coke...
post #5 of 10
Quote:
Originally Posted by smokinmilkman View Post

Any wine suggestion for brisket!

Budweiser
post #6 of 10

Just smoked a brisket yesterday here are the results:

 

Used a pickle juice and mustard paste.

On the smoker at 8:30 am (225F).

Wrapped in paper we reached a temp of 175F.

Continued in smoker till temp of 198F was reached it was 8:30pm

Rested for 1 hour. 

Had dinner at 9:30pm.

post #7 of 10
Quote:
Originally Posted by smokinmilkman View Post

Any wine suggestion for brisket!

Screaming Eagle- about $2500 per btl. At that price it must go with everything!biggrin.gif
post #8 of 10
Thread Starter 
Out of my price range lol
post #9 of 10
Pickle juice?
post #10 of 10
Thread Starter 
Brisket came out perfect Thanks
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