1st brisk on PB Lex, advice?

[kutch98]

So I picked this up tonight at Albertson’s. As the title says, this will be my first brisket on PB Lexington. Planning to smoke at 225. I’ve read to spritz with beef broth every two hours. Was planning to a wrap at 165. Anything else?

 

[Fueling Around]

Dalmatian (salt and pepper) kiss before a ride?
Skip the spritz Waste of time imho.
I normally don't wrap, but that thin slice of brisket calls for a wrap to preserve the natural juices.

 

[mike243]

Welcome to the site, I would skip spritzing with salty water, wrap at 160 and cruse to 205 , they host pictures here so its super easy to add them, let use know how you like your smoker

 

[smokerjim]

i am with the others no spritzing but that's a personal choice, some spritz some don't. i personally don't wrap anything i just let it cruise until done, either way start probing for tenderness around 200, also wouldn't be afraid to bump temp to 250 after a few hours once you get some smoke on it.

 

[SmokingUPnorth]

With everyone else. I’d skip the spritzing. More time you open the smoker the more PITA it gets. Brisket I wouldn’t wrap unless your strapped for time gives it a little better bark

 

[kutch98]

So if not spritzing, the few smokes I’ve done on this, the meat has seemed a little dry when done. What adding a water pan?

 

[smokerjim]

what meats come out dry this could be over or even under cooked in some cases. if you feel more comfortable spritzing by all means spritz, you could always add some liquid when you wrap, you could add a water pan some people do some people don't. just try and take notes of your process so you'll next time if you want to change something. just try not to over think things i know i used to and it was like chasing my tail. the problem with smoking is there are so many different technuiqes that one question will get you many different answers and none are really wrong.

 

[kutch98]

I put it in at 225 with a small water pan in the back. Just took it off at 160 and wrapped. Turned temp to 250 till she gets to 205.

i did do a light spritz before wrapping. I know you all said not to, but I was too scared. Lol.

ill post result pics tonight.

 

[smokerjim]

Looking good,

 

[kutch98]

Well, this turned out simply amazing! In all honesty, probably the best brisket I’ve ever made.

cooked the Mac n cheese on the Blackstone Griddle. Put down shredded, let it start to cook real good, then poured on the already warmed Mac. Stir it up and let it get some golden brown parts. Amazing.

 

[Fueling Around]

Hmm
Never finished Mac-N Cheese on the griddle. Creative.

 

[912smoker]

Nice job Kutch. Looks like a great cook and I'm sure enjoyed by all !

 

[Fueling Around]

Outstanding on the brisket
I had to relearn a lot of smoking techniques from the gurus here.

 

[smokerjim]

looks great bet it was enjoyed by all!

 

[kutch98]

looks great bet it was enjoyed by all!

My wife was at work and hasn’t tried it yet. My 2 and 3 yr old kids are snobs and wouldn’t hardly look at it. Made a plate for my neighbors / test subjects. Was told it was “very very good”.
Rewarming for lunch today in a crock pot. I saved some of the juices to help it out.

 

[JLeonard]

Looks like a good meal!
Jim

 

[JWFokker]

Don't spritz, wrap longer. You cannot add moisture to meat by spraying it. The "moisture" comes from fats, gelatins, connective tissue that soften at high temp (195+), especially with beef, and brisket at that. It's hard to dry out a big fatty cut of beef. Tough = underdone. Spritzing simply lowers the temperature of the meat which makes no sense when you're trying to cook it.