Brisket tips anyone?

Discussion in 'Beef' started by smokinmilkman, Aug 14, 2016.

  1. smokinmilkman

    smokinmilkman Fire Starter

    Making a 5 pound brisket in a master built electric smoker and will using whiskey barrel Oak and hickory woodchips. Made a paste with Dijon mustard garlic and apple juice to the texture of a wallpaper paste. Seasoned it with a rub and let it set overnight. Set my smoker at 220° with a water pan of beef stock any other tips I should be doing and about how long do you think it'll take to get to 195 degrees?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like you have it covered.

    Your probably looking at 8-10 hours of cook time.

    Good luck!

    smokinmilkman likes this.
  3. smokinmilkman

    smokinmilkman Fire Starter

    Any wine suggestion for brisket!
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Crown and Coke...
    smokinmilkman likes this.
  5. smokeymose

    smokeymose Master of the Pit

    smokinmilkman likes this.
  6. Just smoked a brisket yesterday here are the results:

    Used a pickle juice and mustard paste.

    On the smoker at 8:30 am (225F).

    Wrapped in paper we reached a temp of 175F.

    Continued in smoker till temp of 198F was reached it was 8:30pm

    Rested for 1 hour. 

    Had dinner at 9:30pm.

  7. b-one

    b-one Smoking Guru OTBS Member

    Screaming Eagle- about $2500 per btl. At that price it must go with everything!:biggrin:
    smokinmilkman likes this.
  8. smokinmilkman

    smokinmilkman Fire Starter

    Out of my price range lol
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Pickle juice?
  10. smokinmilkman

    smokinmilkman Fire Starter

    Brisket came out perfect Thanks

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