Another "My 1st Brisket" thread...

[Burgi57Chevy]

Hello everyone,

I smoked my first pork butt about 12 years ago.... have done several other smokes between then and now... but never have I done a Brisket.

I am going to be smoking my 1st for a poker game on May 26. I have done quite a bit of reading and here is what I have so far and looking to you..... the ones who have amazing knowledge.... to give me some insight.

10 people at the game (small home game). Have couple choices here and not sure what to do...
choice 1- do a full on packer Brisket (guessing avg weight is between 12-13 lbs??)
Choice 2- do a flat
Choice 3- do the point

After cleaning it up, use a rub of Salt, pepper and garlic salt.
Smoke on the GMG Boone ( Smitty) at a temp of 230
figure 1.5 hrs per a pound
use a pellet mix of Oak, Pecan, Fruit wood (1 cup-1 cup-1/2 cup)
pull and wrap in butcher paper at temp 165.
pull at a temp of 200-202 and wrap in foil and towels in the cooler it goes.

The game starts at 1:00 pm on Sunday so figure start this bad boy Saturday 5:00 PM.

So.... Lets hear any thoughts.... both good and bad... :)

Burgi

 

[HamboneSmoke]

Sounds good to me, but don't get stuck on the 165° wrap temperature. I would wrap when it stall

 

[gmc2003]

I would do a packer(s) if available. For ten people one flat isn't going to be enough. Time is only used as a guide. Texture is more important when doing brisket. Remember the phrase "Probe Tender".

Good luck and enjoy.

Chris

 

[schlotz]

Agreed, a flat or just a point will not be enough. Full packer time. After trimming it will be closer to 9.5-10.5 pounds. Personally, I would skip the garlic salt and stay traditional with a 50-50 blend of salt & coarse ground pepper. You sure you want to use your friends to experiment your first brisket on?

 

[Burgi57Chevy]

Thanks guys!!! Ok so letting go of the wrap temp and going for stall and poking. Schlozt.... oh yeah..... these are the kinda friends to test on lol.

 

[texomakid]

I vote for the full packer as well - that's all I've ever cooked and I've done a bunch of them. Looks like you've got a good basic plan to start with. There are a LOT of great cooks on this site. They've taught me a lot. Be generous with the rub and I'm from the old school thought of temp is king. Just remember, 203 is the magic number and because I read it on the internet it has to be true.

Looking forward to pics - with no pics, it never happened!
Good luck and have fun. Brisket is one of my favorites - takes time but it's easy with the right cooker.

 

[TomKnollRFV]

Full packer is always the way to go if you ask me. But I live in an area where if they seperate it, you pay 7 dollars a pound for the flat etc.

Just remember that the temp is really a guide to begin prodding. When you hit 205f, get a tooth pick or some thing and probe around, it should be like a hot knife through room temp butter. You can see a brisket run past 205f before it achieves this.

Also good luck with the game and the brisket!

 

[orthodoc]

Hi-
My advice: you may be done cooking much earlier than you expect to. I smoke on a pellet grill- maybe it is the consistent temp, but a 12-14lb packer at 250 is usually done in 8 hours.