Beef Brisket

[bobby fontaine]

So I started with a 7 pound brisket that I had to cut in half to fit in my elec smoker.  I planned on an 8 hour total time at 225 for the 7 pound piece but should I adjust for the cutting in half?  after the first 4 hrs on smoke I was gonna take out, wrap in foil with some sam adams lager for steaming.  any help would be great.  Bob

 

[s2k9k]

Briskets can have a mind of their own, you really can't go by time, you have to go by temperature. You can figure about 1.5 - 2 hours per lb. Someone posted tonight that a 2lb flat took 10 hours! That is unusual but it can happen so checking temp is really important. You can cook until an internal temp of 190* for slicing or 205* to pull.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[pit 4 brains]

Briskets can have a mind of their own, you really can't go by time, you have to go by temperature. 

X2

Score the fat and smoke it fat side up. 

Get a probe-type thermometer before you begin if you don't have one.

You can foil around 150 or 160 but it isn't really necessary. I have done plenty without foiling and I have done some with pans and foil, the difference will be the color and the texture of the bark. What ever you do, leave the thing alone! No peeking! 

When you get around the 180-185 mark, gently try to push a toothpick into it. If there is resistance, let it cook some more. Once a toothpick goes in with little effort, it's time to remove from the smoker. 

Now it needs to rest. Wrap it in new foil if you need to, place a towel or two in an ice chest, place the brisket in the towels and nest it up, cover with another towel or two and close it up. Briskets will keep for a couple of hours like this but you need to give it at least 30 minutes to an hour. Slice against the grain and angle the knife back towards the brisket while slicing. Enjoy.

 

[bruno994]

X2

Score the fat and smoke it fat side up. 

Get a probe-type thermometer before you begin if you don't have one.

You can foil around 150 or 160 but it isn't really necessary. I have done plenty without foiling and I have done some with pans and foil, the difference will be the color and the texture of the bark. What ever you do, leave the thing alone! No peeking! 

When you get around the 180-185 mark, gently try to push a toothpick into it. If there is resistance, let it cook some more. Once a toothpick goes in with little effort, it's time to remove from the smoker. 

Now it needs to rest. Wrap it in new foil if you need to, place a towel or two in an ice chest, place the brisket in the towels and nest it up, cover with another towel or two and close it up. Briskets will keep for a couple of hours like this but you need to give it at least 30 minutes to an hour. Slice against the grain and angle the knife back towards the brisket while slicing. Enjoy.

X3, toothpick test, not temps.