2nd time brisket, need some pointers!

[ralph b]

Hey folks, I'm having the family over on Sunday for some beef brisket sandwiches and could use some pointers on technique and cooking times.  I have 2 briskets totalling 11.5 lbs that I'm cooking on a brinkmann gourmet electric smoker, which i researched and supposedly cooks at around 250* with no adjustments.  The first brisket i smoked on it came out a little dry and rough.  I'm a rook at this so any pointers would be greatly appreciated.  Thanks.

 

[mike johnson]

If your worried about it being dry I'd wrap it around 165deg. It will cook faster and you could save the liquid to use with the sadwiches.

 

[ralph b]

And what would be the ideal temp to remove it from the smoker?  Also at that cooking temp is it safe to cook at 1.5 - 2 hours a pound?

 

[mdboatbum]

First spend some time reading through the forums about brisket. You'll find most of your answers and a lot more useful info along the way.

And what would be the ideal temp to remove it from the smoker? There isn't one. It varies from animal to animal. You want to remove it as soon as the connective tissue breaks down and a probe, knife, fork etc... slides in with no resistance. Start checking at about 190˚

  Also at that cooking temp is it safe to cook at 1.5 - 2 hours a pound? Yes it is.

 

[ralph b]

Thanks Mike and Mdboatbum.  I'll post on sunday with some pics to see how it came out.

 

[dirtsailor2003]

Some of the temp depends on if you want to slice the meat or pull the meat. I f I'm going to slice the brisket I don't take it as high as if I was going to pull it. Then those temps vary a bit too. I'll test it with a toothpick to see how easy it goes in.

 

[ralph b]

I plan on slicing it for the sandwiches.  After looking thru the forums is seems like foiling it at 165 and let it go till around 190, or tender to the toothpick test, and then letting it rest in a cooler tightly wrapped with foil and towels is the way to go.  I didn't do any of these on my first brisket.  Just let it smoke till it reached about 170, never wrapped it or let it sit for a good while and when I sliced it up I was pretty upset with myself.  Luckily it was just the wife and I.  Also, I kind of rushed it and it only cooked for about 8-9 hours, which I don't think was enough time for all the connective tissue to break down.  Nor did I trim the fat cap to 1/4", which seems to be the norm.  This time I'll be more prepared and have the time to do it right.  Probably planning for an overnight smoke, first one ever, and let it sit tightly wrapped in the rub for a good 24 hrs.  I'll upload pics as I go.  Thanks again to all!

 

[dirtsailor2003]

Sounds like you have it handled! I usually go to the high 180's to the low 190's for sliced. I know that's a wide range, but for me it's all about the feel when I test it. Let us know how your next one goes, and lots of Q-view!

 

[ralph b]

Quick question.  Since I am smoking 2 briskets on two different racks in the brinkmann gourmet.  Do I calculate cook time for total weight or heaviest piece of meat?

 

[jarjarchef]

Each one will cook in its own time. I usually put my probe in the smallest one, since in theory it will be the first one done. But if I need both I plan on the largest cut for my cook time and pad with and hour or two..

 

[ralph b]

Thanks jarjar, I'll place the smaller one on the top rack to monitor the temp and the heavier piece on the bottom rack.