7 pound brisket. Any suggestions for a brisket this size on smokeing?

[Petehasnoidea]

I’m thinking it should take about 7-8 hours
Any suggestions for temp or rub and is it necessary to wrap?

 

[SecondHandSmoker]

I take it that you are figuring an hour and 15 minutes per lb at 250* ?
Keep in mind, that is just a guideline.

Wrapping will help push throught the stall.

As for rub, nothing wrong with old school SPOG or just salt and CBP.

 

[Bearcarver]

I’m thinking it should take about 7-8 hours
Any suggestions for temp or rub and is it necessary to wrap?

It depends a lot on the Temp used:
Below is a 3.75 lb flat that took almost 11 hours at 230° Smoker Temp.

Step by Step:
Brisket Flat


Bear

 

[tallbm]

I’m thinking it should take about 7-8 hours
Any suggestions for temp or rub and is it necessary to wrap?

Hi there and welcome!

At a smoker temp of a constant 275F you can expect just a hair over an hour a pound. So a 7 pound brisket would take about 7-7.5 hours at a smoker temp of 275F. A brisket is only done when it is TENDER all over.

Put a meat thermometer probe in the thickest yet center most portion of the Flat (never the Point) when doing a whole packer brisket. At about 198F meat Internal Temp (IT) start stabbing all over with a kabob skewer and when it goes in ALL OVER without resistance then the meat is tender and therefore done.
If not tender then let the IT raise a degree or 2 and test again, repeat until tender.

Finally, plan your smoke to end about 4 hours early. When it finishes early then double wrap the brisket in foil and then wrap in 3 bath towels and set on the counter until 4-5 hours pass and it is time to eat! The brisket will be piping hot and ready to slice and serve. Here is what I mean with the wrapping, I hope this info helps :)

DSC_9342[1]

• tallbm
• Jul 3, 2019

 

[Petehasnoidea]

Thank you! Should I spray with apple juice or apple cider vinegar during the smoke? I’m not clear in that or is it not necessary

 

[tallbm]

Thank you! Should I spray with apple juice or apple cider vinegar during the smoke? I’m not clear in that or is it not necessary

If you are cooking a whole packer brisket and do NOT over trim the fat then my preference is to just let it ride unwrapped and untouched until it is done.

I don't see the harm in spritzing basically any of the normal liquids but I don't think you have to go overboard and every time you open the smoker you lose heat and have to get back up temp so you have to plan on that extending your smoke some.

If you are cooking just a brisket Flat then feel free to spritz away as it may dry out much more easily than a packer.
If doing a brisket Point then you basically can't mess it up unless you burn it or severly under cook it :)

 

[Bearcarver]

Thank you! Should I spray with apple juice or apple cider vinegar during the smoke? I’m not clear in that or is it not necessary

If you're using a smoker that takes time to recover after opening a door (electric), I would not open the door to spritz. You lose more than you gain.
Such as an MES, and an MES doesn't need spritzing, because it has way more humidity in it than needed, due to the very good insulation.
Other Smoker types vary in this respect.

Bear