never smoked before

kstatefan

Newbie

Original poster

Jun 15, 2017

2

10

• Jun 15, 2017

• #1

Hi everyone I'm Doug and I'm originally from Manhattan ks. but moved to North Carolina about 5 years ago. I recently picked up a small Masterbuilt 30" smoker from a garage sale. I'm going to try smoking a brisket this weekend so any help on average time would be helpful. I don't have a wireless temp prob and really don't want to open the door to often to check on it. I appreciate any and all suggestions.  

 

submariner

Master of the Pit

SMF Premier Member

Apr 24, 2017

1,120

79

Longview, Texas

• Jun 16, 2017

• #2

Welcome to the Forum and low and slow will conquer a brisket!!!

 

kstatefan

Newbie

Original poster

Thread starter

Jun 15, 2017

2

10

• Jun 17, 2017

• #3

Well I couldn't find a packer brisket so switched to a Boston Butt. looking forward to smoking today. 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

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Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 17, 2017

• #4

Welcome to SMF!

I think a butt is a much better choice, much easier to cook.

Al

 

tzukowski

Newbie

May 23, 2017

25

10

• Jun 17, 2017

• #5

Welcome!

As a fellow newbie, I have not done a brisket yet.

Tested the waters first with a pork tenderloin, then ribs and a couple of sausage fatties.

Brisket is on the list soon. Glad to hear SmokinAl's suggestion on Boston Butt cut. I'll have to give it a try...

 

crankybuzzard

Smoking Guru

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Jan 4, 2014

5,611

2,932

Montague County, TX

• Jun 17, 2017

• #6

Butts are very forgiving, but they do take time. Depending on the size of the butt, and the temp of the pit, it could be an 8-18 hour cook.

 

ab canuck

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Nov 20, 2016

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Alberta Canada

• Jun 17, 2017

• #7

Yep a butt is a good choice to try out for a big piece meat, I find a little easier as well, Lots of good tips out here, a simple rub of your choice and in you go, constant temp and maybe even a beverage or 2 while it cooks.... Do you have a probe to put into the butt? Maybe situate it so you can see temp as you crack the door, or do you have a pen type thermo to check temps?