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16" beef brisket on electric smoker

post #1 of 6
Thread Starter 

I'm a novice smoker. I have a pretty small smoker. 2 racks, above and below, each 16" round. I've been asked to smoke a brisket and a couple of whole chickens. The chicken is easy. I have done that and will do it on the top rack, no problem. The challenge is the brisket I have is 18" long (10 lbs).  Can I cut this in 1/2 or just trim it down a bit then smoke it? I appreciate the advice.

post #2 of 6

If it is a full packer you can separate the point from the flat.

That should shorten it up enough.

Or you can just cut it in half.

If it is just a flat, then yes just cut it in half.

Or just trim enough off the thin end to fit in the smoker.

Lots of options!

 

Al

post #3 of 6
Thread Starter 

Thanks for your reply. Makes sense. I think my smoker only gets up to 200 degrees. Is that an issue?  Is still 1.5 hours per pound still valid for that?

post #4 of 6

Are you sure your smoker only gets up to 200 degrees?

 

That would be very unusual, and pretty much impossible to smoke a brisket & have it cook to 200-205 IT.

 

If it's true that your smoker only gets to 200, I would smoke the brisket for a few hours, then finish it in a 250 degree oven.

 

Are you going by the factory thermometer? They are notoriously inaccurate.

 

Al

post #5 of 6
Thread Starter 

Good point. Let me pilot the max temp on this thing tonight with a real thermometer.

post #6 of 6
Thread Starter 

Yup, I feel dumb. The thing gets a lot hotter. Shame on me.

 

I'm trying to back into the timing here so I can ensure I'm done on time. Need it done by 6pm. Here's a rough timeline. Let me know if I'm off base:

 

  04:00 - 10 lb brisket rest at room temp

  05:00 - smoker on and at 250 - add a few chips (hickory and apple) every couple of hours

~08:00 - brisket at 160, pull and wrap with a little beef broth in the foil

~15:00 - brisket at 200, pull, wrap in towel and stuff in cooler

~18:00 - cut and serve

 

Are my assumptions here close to reality? 

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