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3# brisket

guvna

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let's see, i trimmed a little fat, scored it, no sear, and rubbed it with my homemade rub.  running at 245* with pecan. planning on taking it to 165* and then foiling to 205* just like a butt. i've never done a brisket before but what could possibly go wrong? :)

-guv
 

eman

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Famous Last Words.

 It all sounds good so far.

 Don't forget to add some sort of liquid in the foil when you wrap it at 165.
 

mballi3011

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Now Bob is giving you some good advice. The only thng I might ad is a spritzing every hour or so when you do something in the smoker. Like change your chips or alnything else you could do.
 

jirodriguez

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I would run your smoker chamber temp lower, more in the range of 210-220, brisket is not as forgiving as a pork shoulder so if you are hot enough to "boil" all the liquids out of the meat it will dry out quite a bit in the middle.
 

guvna

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thanks! i thought about that, but since i'm pulling it and then using a finishing sauce, i figured i would just get the job done.
 
I would run your smoker chamber temp lower, more in the range of 210-220, brisket is not as forgiving as a pork shoulder so if you are hot enough to "boil" all the liquids out of the meat it will dry out quite a bit in the middle.
 

pineywoods

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It looks good and I'm sure will come out great
 

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