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small brisket before i brush my teeth

post #1 of 12
Thread Starter 
good mornin all, i was up at 0630 to start my CG and get it to temp for a 5 pound brisket, also accompanyiyn it with a rack od pork spares. i ve done plenty of ribs so im excited to do the brisket. gonna smoke it for round 5 hours. i was told 1 lbs=1hr. i will try to get picks up but am technology slow. wish me luck and ill let you know how it turns out!
post #2 of 12

I am not the only one...

Woke up at 545 this morning to start a 12 lb packer...

Good luck with the smoke!
post #3 of 12
What temp are you smoking the brisket at? The only reason i ask, is yesterday i smoked a 4.5 lb brisket at 220 and it took 10 hours to reach 183. Of course, each hunk of meat is different.
post #4 of 12
Thread Starter 
i plan on around 275-300 maybe. like it to be done around noon.. i hope...... i also like my beef on the rare side so we'll see what happens. im shootin for a nice bark and moist ,tender and a bit pink inside. if all else fails i have some ribs on there too.. lol
post #5 of 12
Good luck today with your smoke, and remember to share the eye candy with us when your through!!!!PDT_Armataz_01_34.gif
post #6 of 12
When I run the smoker hot at 300 my spares take about 4 hours to finish, brisket of that size and those temps should finish in time, should so don't yell at me if it takes a little longer...PDT_Armataz_01_12.gif
post #7 of 12
I do large cuts of meat at around 250° or so. Good luck on the brisket today.
post #8 of 12
Thread Starter 
thx guys. im plannin on the meat to be done on time and if its not its your fualts.. jk i know meat in bigger cuts can mess with you so we'll just have to see how it goes. im takin pics along the way and will have them up asap....
post #9 of 12
At 5 lbs you should be on time.
post #10 of 12
Thread Starter 
still workin on the pics, but gottas say there was about enough for one person to tatse buy the time the four of us got our fill. went quick, tasted awesome. pics comin bear with me
post #11 of 12


i really never heard of a "done rare" brisket. as far as i know they have to be well well done in order to eat unless you have some super strong jaw muscles.. i'd be interested to know how it turns out
post #12 of 12
Thread Starter 
im back, brisket turned out amazing no on the rare side like i tried but moist and tender. was goin to qview but my crapberry did that exactly , crapped out. sorry guys, nxt time i promise
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