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brisket question

Discussion in 'Beef' started by irwinwd, Jan 20, 2007.

  1. irwinwd

    irwinwd Smoke Blower

    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.
  2. I’m thinking 5:a.m…ish. What say you guys, better early than late? :roll:
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    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
  4. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    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.
  5. irwinwd

    irwinwd Smoke Blower

    thanks guys, I'll let you know and take some pics. I might need a tutorial on posting pics though.
  6. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    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.
  7. irwinwd

    irwinwd Smoke Blower

    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.
  8. irwinwd

    irwinwd Smoke Blower

    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.
  9. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Looks Great irwinwd, smokers are your friend. Hope the brisket comes out for ya too. Thanks for the pics

    Keep Smokin
  10. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member


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

  11. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    irwin, those ribs look great!! I have pork and beef ribs going as we speak. Looking forward to pics of your brisket!
  12. Oh Yeah! :shock: Now we’re Talkin’! [​IMG]
    :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 (I’ll bring the horseradish sauce, yeah, that’s the ticket) :roll:
  13. deejaydebi

    deejaydebi Legendary Pitmaster

    Irwin looks good Your making me hungry!


  14. irwinwd

    irwinwd Smoke Blower

    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.
  15. buzzard

    buzzard Smoking Fanatic OTBS Member

    this guy is making better looking food on his second smoke then i ever have!! nice work!!!
  16. Yummers!! :shock:
  17. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Great Job...
  18. deejaydebi

    deejaydebi Legendary Pitmaster

    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!

  19. hooked on smokin

    hooked on smokin Fire Starter

    irwinwd, or any body fot that matter. do you normally add a bbq sauce to shredded/chopped brisket?
  20. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    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.