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First Brisket tonight

post #1 of 17
Thread Starter 
Doing my first brisket tonight 8.5 Lbs plan on smoking it for 11-12 hours at about 220 in my vertical smoke vault. I plan on waiting for about 6 hours before I turn it and mop it for the first time and then probably every hour there after. I will pull it when the internal temp hits about 190 and then wrap it and put it in the cooler to rest. How's this sound any tips or corrections would be appreciated. Thanks
post #2 of 17
Everything looks about right, but I've got a question about when you're going to pull it. Most of the time I've seen where the brisket is foiled when the internal temp of the meat hits 160-165, then resumed smoking until the meat hits the internal temp of 190-205, depending on if you want to slice, or pull the meat.

Good luck, sounds like you're off to a great start. Let's see some pics!
post #3 of 17
Thread Starter 
As I said this is my first brisket but I did read in a couple of places that by foiling it and then putting it back in the heat you are essentially steaming the meat and it could result in the meat becoming mushy. Appreciate the info, hopefully my first attempt will not turn out to bad I will post some pics when done.
post #4 of 17
Sounds like you have it under control. I don't bother flipping or turning my briskets. After a few hours I like to spray with apple juice and rum, them about every hour afterward. I also foil at about 165 and continue on to just a bit over 190 degrees as I like mine sliced. Good luck and don't forget the pics.
post #5 of 17
That's the first mistake. You can never plan when smoking meat. There are so many variables that can and will change the time you expect the meat to be done. You just have to cook using temps not time. Probably some of the best advice I got when I started smoking.
post #6 of 17
IMO, foiling does not make the meat mushy. It helps keep the juices in the meat instead of dripping out. I have done 3 briskets so far and am very happy with the results I get when I foil them.

Let us know how it turns out.
post #7 of 17
I like to do brisket at around 240 to 250F and I too foil when it hits 165F. I take mine to 205F as I like my brisket pulled. No flipping here either, I do spray with apple juice and SoCo.
post #8 of 17
Thread Starter 
Well my 8.5lbs brisket has been cooking pretty steady at about 225 for the last 10.5 hours. The internal temp is 160 I am thinking I will pull it at 165 and do the foil wrap to about 190. Appreciate the tips from everyone, it helps keep me calm and not too worried about messing up. I will post some pics when I am done. Once again thanks for the advice. Keep it coming.
post #9 of 17
Thread Starter 


Here's a couple pics it has an internal temp of 165 just about to foil it to around 190 or 200 not sure yet. (Getting Hungry)

post #10 of 17
Looking good so far.
post #11 of 17
Looking good, your on the home stretch. Resist raising your temp too much, just let er cook.
post #12 of 17
great-looking brisket so far, oakey ~

we did our first brisket last week, here's the link if you want a bit of reading:


we did not foil this brisket and it turned out very good. had a great bark, was fork-tender and juicy and full of flavor!

good luck and let us know how it goes ~

post #13 of 17
Looks good so far. I never foil mine till after I got it to about 170 then foil it and do the cooler thingfor about a hour Oh yea throw a little apple juice (and some say rum) in the foil. then get ready for a really good dinner. great luck with everything cann't wait for the finishing pics.
post #14 of 17
Looks great! Dang that smoker is clean!
post #15 of 17
Thread Starter 
Well the brisket turned out excellent and was enjoyed by everyone, I was very impressed with my first attempt. I want to "smoke" a little longer next time, I only used one pan of chips but next time I think I will go with one more pan or atleast half a pan more. I'm hooked can't wait for next weekend I think I will smoke some salmon. Here are the final pics! Appreciate everyones advice.

post #16 of 17
Looks like it came out great. Nice & juicy. Great job!
post #17 of 17
Great looking brisket. Congratulations on your first!

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