Going to be smoking an 8lb flat tomorrow. Tonight I am going to coat in mustard and put a rub on before wrapping in saran wrap and putting in the refrigerator. I plan on starting the smoker at 6:00AM so that I will have enough time to smoke and let rest before we eat between 6 and 7 PM. I have been reading through past posts on different methods of smoking a brisket, does anyone have any tips to help keep the first smoke simple and to help have a good outcome?
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Draping over a can isn't something I had thought about! Good idea!
225 is a good temp, but like Lance said, be patient with it. At some point you'll hit a stall, just stick with it, it'll come out for you.
I can't take credit for the idea of draping over a can, SmokinAl gave me that advice in a previous post. When I smoked with a pork butt I got it to a certain temperature then I wrapped in foil for the rest of the time. Is that something I should do with Beef, and if so at what temperature should I wrap it in foil, and what temperature should the meat be at when I take it off the smoker?
Not sure what happened when I tried to upload a photo before, but here is the brisket after smoking and resting, and the second photo is after I started slicing it.
Meat wanted to fall apart when I sliced it. Tasted good, but seemed a little dry. I was having trouble maintaining the temperature at 225, and it did creep up to 300 at one point.