• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

brisket question

irwinwd

Smoke Blower
99
11
Joined Jan 16, 2007
I'm doing my first brisket tomorrow. It's about 7 lb and is going in with 7.5 lbs of beef ribs. It is preped and ready to go, the fat has been trimmed per the directions I found on the site, and it's I just put the rub on before covering with plastic wrap. I'm going to be running 2 thermometers, 1 ribs, 1 brisket and will cook to a temp, but can I get a good guess on a time from folks. I really want to eat it for dinner, and I want to get it on early enough.

This is the second use of my smoker btw, so sorry if this has been beat to death on this site, I didn't find time and weight in a post. I hear people talking about all nighters, and it's got me a little worried. I would prefer to pull it, so I'm shooting for 190.
 

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
Iâ€[emoji]8482[/emoji]m thinking 5:a.m…ish. What say you guys, better early than late? :roll:
 

pigcicles

Master of the Pit
OTBS Member
SMF Premier Member
2,533
14
Joined Nov 25, 2006
I agree with Up In Smoke, you should start by at least 5 am, 4:30 might be better. You are looking at approx 10.5 hrs if all goes as it should, plus you want to allow time for the brisket to rest before slicing. Good Luck to you irwinwd. Let us know how it comes out, bring pics if you have em.

Keep Smokin
 

ma?tley ca 1/4 e

Meat Mopper
OTBS Member
174
10
Joined Mar 12, 2006
I smoked an 8 lb. flat last weekend. I started it about 6:30 am. I pulled it from the smoker at about 5:00 pm. It will stay hot left in a cooler wrapped in towels or blankets for hours. It's better to pull it out of a cooler than have everyone staring at you wondering where dinner is.
 

irwinwd

Smoke Blower
99
11
Joined Jan 16, 2007
thanks guys, I'll let you know and take some pics. I might need a tutorial on posting pics though.
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,030
209
Joined Jul 7, 2005
irwin-the time guide is 1 1/2 hours per pound. Bear in mind that this is a best case scenario. The 1 1/2 hours per pound doesn't take into consideration the plateau that large muscle mass meats such as briskets and pork butts go through. It is a natural occurrence and it is something that should not be rushed (such as turning up the heat). Just sit it out and let the heat do it's thing so sit back and enjoy an adult libation if you so desire.
 

irwinwd

Smoke Blower
99
11
Joined Jan 16, 2007
Thanks again all. I woke up at 5 and had everything on by 5:30. Everythihng is holding fast about 150F at 9:30. It's looking real good now. I just flipped and mopped it.
 

irwinwd

Smoke Blower
99
11
Joined Jan 16, 2007
Well, the beef ribs came of at 1pm and 185 degrees. My wife raved about them all through lunch. We have enough for 1 more meal. The brisket is approaching 170, so soon time to wrap that. I hope it's as good as the ribs were. Here's a pic of the leftover ribs.
 

pigcicles

Master of the Pit
OTBS Member
SMF Premier Member
2,533
14
Joined Nov 25, 2006
Looks Great irwinwd, smokers are your friend. Hope the brisket comes out for ya too. Thanks for the pics

Keep Smokin
 

vulcan75001

Smoking Fanatic
OTBS Member
844
11
Joined May 27, 2006
Irwinwd

Nice looking ribs..glad they came out ok for ya...and you're going to do just fine with that brisket...

Later
Richard
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,030
209
Joined Jul 7, 2005
irwin, those ribs look great!! I have pork and beef ribs going as we speak. Looking forward to pics of your brisket!
 

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
Oh Yeah! :shock: Now weâ€[emoji]8482[/emoji]re Talkinâ€[emoji]8482[/emoji]!

:idea: Now if I get on the PA Turnpike and go east, 220 miles (3.5 hours) I should be there in plenty of time (Iâ€[emoji]8482[/emoji]ll bring the horseradish sauce, yeah, thatâ€[emoji]8482[/emoji]s the ticket) :roll:
 

irwinwd

Smoke Blower
99
11
Joined Jan 16, 2007
Well, the fun is all over, or just beginning, we have plenty of left for this week. Thanks again for all the tips. My wife and I loved everything I made today! I don't think it will be hard to convince either of us to do this again soon.
 

buzzard

Smoking Fanatic
OTBS Member
477
11
Joined Jan 23, 2006
this guy is making better looking food on his second smoke then i ever have!! nice work!!!
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Fantastic Irwin! That looks mighty sweet! With brisket like that you won't find the next one as hard to do! Every smoke gets sweeter!

Debi
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
I serve it without the sauce, but when I make my sandwich I like to mix sauce in with it. I also like to chop mine up a little bit finer than irwinwd's picture shows. Seems a little less stringy to me.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.