or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Brisket question
New Posts  All Forums:Forum Nav:

First Brisket question

post #1 of 5
Thread Starter 
I am going to attempt my first brisket tomorrow morning. I am going to inject it tonight and rub it tomorrow morning. I might rub it a bit tonight but I don't want the rub to fall off when it is sitting in the injection juices. I am planning on a 225 degree UDS smoker and will foil it once it reaches 165 ish then I will take it up to around 200 degrees and foil in the cooler for a few hours. I have a small 6 lb pretty lean flat from sams club. Do you guys usually figure 2 hours per lb roughly to give you a rough guess on finish time? Just trying to figure out what time I need to get things going. This flat is only around 2 inches thick so it isn't very thick so I am thinking 2hr per lb is a pretty high guess on time in this instance.
post #2 of 5
Plan for more time then you think you need. You can always wrap the briskey in foil / towel / cooler and hold it for several hours afterwards.

By several I mean like 2-4 hours :D

If you find yourself rushed to finish you can foil it and put it back on the smoker to speed things up.
post #3 of 5


Wrap the brisket in several layers of plastic wrap tonight and then inject it. The plastic keeps any injection that leaks out on the surface of the meat.
Tomorrow a. m . unwrap the plastic and rub it down b4 smoking.
You can hit it w/ some of the rub before you wrap and inject also.
2 hrs/ lb should be a good estimate .
post #4 of 5
Now it sounds like you have a good plan so far. Now I would also rub it and then inject it and wrap it in some saran wrap and it will let everything mingle overnight. That way everyone gets to know everyone. Now as far as time 1 1/2 hours a pound probally will be fine and that should give you some time for the cooler too.
post #5 of 5
Thread Starter 
I just injected my brisket with my sauce and it is resting in the glad wrap until the morning. Then I will rub it down and put it on the UDS. I am pumped because I talked my brother wl_kb3 into coming down tonight and we are going to smoke salmon on my smoke shack and then put my brisket and his ribs on my UDS as well. We are going to have a fun day of smoking, drinking, Local Sportsman show with Bow 3D shoot (not when we are drining) and maybe even hit up our local junior hockey league game tomorrow night. And then we are going to do it all over next weekend when he and a bunch of buddies are coming up to make our venison sausage for the year. Talk about a bunch of great weekend. We will be putting up some Qview for sure tomorrow.

I just had a great idea that hopefully helped me out a lot. I didn't have fridge room for my salmon and or ribs & brisket so I put them out in the garage. Well the temps are nice here but appear to be dipping below freezing again so I didn't want my meat to freeze in the garage. I put a couple of towels over them. Hopefully that will keep them from freezing and still keep them nice and cool sitting in their good juices.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Brisket question