2nd time smoking a brisket, could use some help

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thegipper

Newbie
Original poster
Jun 16, 2017
5
13
Hey guys, first time poster here but I've read a lot on the forum. I've been very successful in smoking pork ribs and butt roasts but my first brisket was terrible (used an electric smoker I since sold).

My new smoking method is just a standard Weber charcoal grill. I use two bricks to isolate the charcoal to one side (charcoal occupys about 1/3 of the volume) of the grill. I put foil down on the bottom grate on the other side of the bricks and adjust the flutes accordingly. This method has worked very good for my other smoking adventures so I'd like to try it on the 7lb brisket (full brisket) I'm picking up after work.

This is my plan:

Apply the rub of my choice tonight

Start smoker at 5am

Once the temp at the grate level reaches 225ish, put the brisket on the grate (not over the coals but on the smoking side).

Use hickory (don't have mesquite) wood to smoke, smoke until internal temp is about 160

Wet mop every hour or so, maybe every 1.5 hours

Cook until internal temp reaches 200

Wrap in foil, wrap with towel and put in cooler for a 2 hour rest

Things I'm not sure about:

Should I trim the brisket if there is excessive fat? How much is excessive?

Fat up or fat down?

I'm assuming I want to rotate the brisket probably when I'm apply the mop? Should I flip it though?

I've heard that it takes about 1.5 hours per pound for brisket but i know that could be way off in either direction (I know the "meat is done when it is done").

I want to avoid using foil even though it seems to work well with pork ribs/roasts. I will resort to it if it stalls out and I'm running out of time. Maybe take foil back off once it reaches 190 so the bark can firm back up.

Thoughts? Comments/concerns?

I'm open to any suggestions or advise.
Thanks!
 
Having smoked at low temps on a Kettle previously, I'd avoid taking that lid off as much as possible.  Every time you open the lid you are giving the fire a huge influx of air.  Temps climb accordingly.  That said, don't fret if the temp climbs.  You can smoke a perfectly good brisket at 350F.  The only thing that makes a difference is when it finishes. 

I wouldn't bother mopping. 

Fat side up in the Kettle.  Trim fat to 1/4" thick. 

The meat will absolutely stall, and at 225F can last for hours.  It gets through the stall more quickly at higher temps.

Use the 200F IT as a target temp, but probe for tenderness.  It may need a few more degrees, probably not, but the probing for tenderness will tell.

You can rotate the brisket if one side is too close to the rising heat.  I have never flipped a brisket. 

A 7 lb brisket is probably just the flat or the point.  A pic would help.

The 2 hr rest definitely helps distribute the juices and allows the muscle to loosen. 

Looking forward  to the finished product!
 
  • Like
Reactions: skcbbq
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky