New to smoking

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jthornberry0924

Newbie
Original poster
Feb 20, 2017
2
10
Virginia Beach, VA
I am using a master built pro dual smoker. I am from Virginia, and in the Navy. I got my smoker for Christmas, and since then I have smoked a couple racks of ribs, a couple tri tips, and two weeks ago I did my first boston butt. Today I am smoking my first brisket, it's a 4#er. Last night I injected it with a mixture of beef broth, cayenne pepper, garlic powder, salt and Worcestershire sauce, then rubbed it with a homemade rub. I can't wait wait to start smoking it here soon. What is the internal temperature supposed to be for a brisket? I usually google the information but I always find myself back on this forum so I figured I would ask here. Thanks for all the helpful information!
 
Welcome to SMF!

The IT for a brisket is going to be somewhere between 195-205.

Start checking it with a toothpick around 195.

If it goes in several places like room temp butter it's done.

I've had them done at 190, and some took until 210.

Each piece of meat is different.

Al
 
Hello and welcome to SMF from the Great white North 
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 
 
4#er that I smoked earlier. 225 for 6 hours, it plateaued at 155 for roughly 2 hours. The flavor was amazing, I think I could have left it on for a while longer but we got hungry and pulled it off at 185. I think it had a good smoke ring, couldn't be happier for my first brisket.
 
Hey that's a hell of a first brisket there, jthornberry! Nice job! It gets more and more fun as you smoke more and more of 'em!
 
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  Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web.                                    Lots of great people with tons of information on just about everything.

        Gary
 
Hi there and welcome.  Congrats on the brisket smoke!

I'm still waiting to get my smoker setup the way I like before I tackle a brisket.  Brisket is serious business here in TX and I want things to be in "acceptable" working order before I tackle a 12+ pound piece of meat.

Until then I will smoke other items and will look forward to seeing what you smoke :)
 
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