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smoking a Brisket

post #1 of 12
Thread Starter 
okay this is my second attempt at a brisket..tried one last year...and well...it didnt turn out real well lets leave it at that..:)

My question is..what is the best type of wood to use? I have maple, cherry, and Hickory...out of those..what would you use?

I am going to be doing this on a propain smoker...I KNOW..I said the naughty word...sorry

the biggest brisket i could find was like 6 lbs...and its a "flat"
I have seen on here where guys talk about "packers"...I asked the butcher at the store...and he had no clue what a "packer" was..so I think I am going to look for a different place to buy my meat..lol

I added the rub to it...and it is sitting at room temp...getting the smoker ready. I would like to do this, so where it is done about 10 am tomorrow morning...when should I start it, and like i said..what wood?

Also for a spray/mop...I got some apple juice...should i just add some rub to that?

Or is there a better thing to use?

Sorry for all the questions...but I don't know the answers darn it..lol

Thanks for any advice...and I will attemp to take Q-view
post #2 of 12
curious to see what answers you get, as I'm planning on doing my first brisket this weekend.

As far as time, I think they recommend 1.5 hours per pound, so yours should take about 9 hours, but go by temp, not time. So if you want it done by 10 am tomorrow, you'd have to start about 1 am.
post #3 of 12
I'm partial to hickory for beef myself. Cherry works well too, just a bit milder. Havn't tried maple yet but I think I may soon. PitRow is spot on with times and also to go by temp and use the time chart as a guideline.

Good luck with your smoke and don't forget pics for Q-view!
post #4 of 12
I think "Packer Trimmed" means it will have some fat still left on the brisket it will be cheaper than butcher trimmed.
You can choose from the whole brisket or the "flat" & "point".
post #5 of 12
Thread Starter 
Any tips on a mop?
post #6 of 12
Thread Starter 
ummm...I have a dumb question...How do I determin the flow of the grain on this brisket once i applied the rub?
post #7 of 12
A trick some use is to put a few toothpicks in the direction of the grain before you smoke it. Then when it's done you will know how to slice it.

A whole packer means it has the flat and the point. The two pieces are connected by a thick wedge of fat. A flat is fine, especially for your first try.

You can mop with plain apple juice, mix it with a little Captain Morgans's rum or really any type of liquid that you like. Throwing a little rub in the mix sure won't hurt it any.

Good luck with the all night brisket, it's a right of passage.
post #8 of 12
Thread Starter 
Its about time to get the smoker ready...:)...This is better than Christmas morning!( unless there is a new smoker under the tree of course")..)

I will post q-view after I figure out how..lol

I think I am going to go with the hickory...little scared of using too much...but I guess you never fail, unless you try right?

Wish me good smoke!

May the smoke gods be with me!eek.gif
post #9 of 12
Thread Starter 
I have a question about temp...I have 2 different temps...lol...The temp guage that is attached to the smoker says 200...and the one I have sticking in the vents on the top..same level as the one attached..says about 30 degrees higher...which one is right?icon_eek.gif Also what happends besides takes longer if you cook a brisket at lower than 225?
post #10 of 12
The stock thermos that come with most smokers are usually junk.... the one on my char griller says 150ish when a tested - known accurate - digital says 250 at the grate.....

so watch out using the stock ones....

when i did the best brisket i ever turned out i kept a colse eye on her and maintained real close to 220-225... it took a while....
post #11 of 12
Mark is correct when he says the stock thermometer are usually inaccurate but in your scenario the answer may be that they are both correct. Temperature will vary in any smoker. On the verticals from rack to rack, on the horizontals it will be hotter near the heat source, especially if you haven't modified it with baffles etc.

Make sure your thermometers are calibrated. You can put them in boiling water and see that they are close to 212 degrees F.

If there is a huge difference and you have multiple chunks of meat you can rotate them to keep them even or just try to keep the temperature in the range at the level where the meat is.
post #12 of 12
Here is some stock pics(not mine)

here's a packer.(cryovaced)

always slice it like this.

The cooking method to use.

Smokie Okie Brisket Method

I don't mop or spritz my brisket but some do. It's preference.
My wood of choice for beef in general is pecan.

Hope this helps!
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