brisket question....first attempt!

[onebadmofo]

Doing my first brisket tonite.  Says I should do about 1.5 hours for every pound.  

My question is two fold.  I've heard I should have a smoking temp of 200-240 in my WSM.  Kind of confused.  This is a 10 pound brisket so is there a "correct " temp I should be aiming for?

Second is I've heard to pull it at several points and wrap it in tinfoil, then put back on the smoker.  One suggestion from my cousin was pull it at 6 hours, and wrap it.  Other was once it hits 160 IT pull it and wrap it.  So again, conflicting idea's.  My plan for now is to pull it at 160-170 IT, and put it in one of those silver pans and top it with tinfoil.

I'm shooting for pull apart brisket.  I've heard it's done when the IT is 200.  That is about right I assume?

Thanks again fellas really appreciate the late nite help!

 

[onebadmofo]

Also, seems fat side up is the way to go....gosh I hope I don't screw this up as I forked out 40 bucks for this badboy! :)

 

[dragonmaster194]

Your plan sounds good, as far as pulling, the best suggestion is go for an IT of 200-205 for pulling just like a butt.  They seem to pull much easier at that IT.  If you are slicing you don't need to go that high.  Hope this helps.  Keep on keeping on.  Steve

 

[onebadmofo]

Your plan sounds good, as far as pulling, the best suggestion is go for an IT of 200-205 for pulling just like a butt.  They seem to pull much easier at that IT.  If you are slicing you don't need to go that high.  Hope this helps.  Keep on keeping on.  Steve

Thanks Steve.  IT is at 210 I closed all the vents 20 minutes ago at 5PM.  Pulling off at 6PM.  Can't wait to see how this turns out being it was my first one.

Gotta say, loving my choice of the WSM.  I started at 12:30 last nite so this is a 16.5 hour smoke.  I added about 4-5 charcoal at noon, and 1 piece of pecan wood at 2 and it's held rock solid steady 220-235 since....

One final question, when I pull it off, should I let it sit in the tinfoil for a bit before opening and devouring??

 

[oldschoolbbq]

Mofo , don't stroke out on us, chill......

if I haven't missed the cook all together, I'm sorry.

 However ,if you haven't started , look at my profile and paruse the pictures I have on there (way down the page ) .

I simply Salt and Pepper it (maybe with onion , garlic or something with it) , place it in a 225° (or as close as you can) and get it to 190° to 200° then take out ,wrap with aluminum foil and set to rest in towles and in a dry cooler for 2-3hrs.

No need to look at it as it cooks or anything , just let it cook fat side up until the IMT is as at(190°-200°). It'll be just the way you want it...Oh, make sure you have a probe in to tell when the time is at hand-the 1.5hrs./lb. of meat is just a guideline .

Have fun and as always...

 

[dragonmaster194]

Let it sit and rest for a while for juice to get back into all the meat, anywhere from 15 min to a couple of hours.  whenever you are ready, Chow down.  And Oldschool has given you advice, and do look at the thread he recommended.  I have followed his advice and have never been steered wrong.  Good eating, and remember Q-view.  I want to drool over your success unless you want to send me a bite!  Steve