2nd time smoking a brisket

[pgenz]

I know I haven't posted on this site much. I have smoked a lot. Pork is my specialty but I want to give a brisket another chance. the first time, it turned out good but a little dry. I have a basic Brinkmann electric smoker that I have learned to master. It will only get up to 180-190 degrees. My question... how long should I smoke a brisket. I have a 9lb brisket (which I may cut in half but it's frozen). How long per pound should I smoke. I know there is always a variable, wind, temperature, etc. But a ball park time would help.

Thanks for the help in advance

 

[oldschoolbbq]

Pgenz, hello. IMHO , cutting will help when cooking that low, however it will take longer to break down the connective tissues. The old Foil wrap would do you good here , holding heat and moisture in ; slowly taking it to tenderness but causing you to lose good bark.

Cook unwrapped to 180° , double wrap in foil and place in the oven @225° , check for tenderness and let it rest in a cooler - in a towel to hold the heat and continue the tenderizing.

By the time you get the temp. over 170° (IMT) , the uptake of smoke is about done ,so the flavor will be there , but it will need more time and heat to finish .

I smoke with absolutely no foil , but have the option to manipulate higher heats . Here I have 5 Briskets ready for cooking , and will be the last time anyone sees them until they are done and tested for tenderness.

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• oldschoolbbq
• Sep 26, 2012

Have fun and good luck with your next cook ,

Stan

 

[pgenz]

Thanks oldschoolBBQ. I know there will some failures but I can't suceed without it. I'll try your idea, I didn't smoke it long enough before.

 

[venture]

Good advice.

I like to foil, but at no less than 165 to the 180 previously recommended.  I like bark, but it is more important to me on pulled pork.  That is just a personal preference thing.

Briskies and chuckies can be tricky to get the texture you like.

Keep at it and you will get there!  I will be the first to admit that I didn't hit my desired outcome the first time out!

Good luck and good smoking.

 

[pgenz]

I finally had a day to commit. I put the brisket on the smoker at 8am and pulled it after 6hours. I never got the smoke ring which I can't figure out because it smoked for 3hours. But it was tender and and had a decent bark. It was a 9lb brisket so I cut 2 lbs off and smoked 7. The other two went into a crock pot for chili.

Here are the pics from start to table

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• pgenz
• Oct 28, 2012

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• pgenz
• Oct 28, 2012

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• pgenz
• Oct 28, 2012

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• pgenz
• Oct 28, 2012

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• pgenz
• Oct 28, 2012

I finished it in the oven. Like I said I did not get a smoke ring but the flavor was great and I was happy with the outcome. Thanks for the help!!!!

 

[biged92]

It looks like you did a good job, and if it tasted good, it was a success. 

I have yet to try a brisket on my gas smoker, but I did just purchase a 18.5" WSM and hope to cook a packer in the weeks to come.

Thanks for sharing.

 

[pgenz]

It did taste good, just a little dry but still a little moist. If that makes sense.I did have some issues with my smoker. Normally it doesn't get above 190 but I managed 225 degrees, no wind. I am sure it got hotter because it was at 190 internal temp  within 8 hours. I am looking at a new smoker but don't have a lot of money. So I have to do my homework. Just have to keep trying. My goal is to have a great brisket., but again. you can't have sucess with a few failures.  But i am getting close.

Thanks everyone for the help.