going to attempt a flat brisket next Saturday. any tips would be appreciated. I was thinking 5-7 lbs.
1st btisket
- Thread starter newbie1966
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
oz
Newbie
Hey Newb,
Brisket is a tough smoke. My advice is know the internal temps and stay with it until you reach your temp, maybe around 200 IT. Everything else is preference like rub, wood, etc. in my early days of smoking brisket, I repeatedly took it off too soon. Really good but man, was it tough!
Where are you and what are you smoking on?
Good luck and let me know how it goes. I'm cooking for a party of about 40 this weekend myself.
Oz
Brisket is a tough smoke. My advice is know the internal temps and stay with it until you reach your temp, maybe around 200 IT. Everything else is preference like rub, wood, etc. in my early days of smoking brisket, I repeatedly took it off too soon. Really good but man, was it tough!
Where are you and what are you smoking on?
Good luck and let me know how it goes. I'm cooking for a party of about 40 this weekend myself.
Oz
bobank03
Smoking Fanatic
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 36
- Blowing Smoke Around the Smoker.
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
