Brisket tips anyone?

[smokinmilkman]

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• smokinmilkman
• Aug 14, 2016

Making a 5 pound brisket in a master built electric smoker and will using whiskey barrel Oak and hickory woodchips. Made a paste with Dijon mustard garlic and apple juice to the texture of a wallpaper paste. Seasoned it with a rub and let it set overnight. Set my smoker at 220° with a water pan of beef stock any other tips I should be doing and about how long do you think it'll take to get to 195 degrees?

 

[SmokinAl]

Sounds like you have it covered.

Your probably looking at 8-10 hours of cook time.

Good luck!

Al

 

[smokinmilkman]

Any wine suggestion for brisket!

 

[crankybuzzard]

Any wine suggestion for brisket!

Crown and Coke...

 

[SmokyMose]

Any wine suggestion for brisket!

Budweiser

 

[rellwood]

Just smoked a brisket yesterday here are the results:

Used a pickle juice and mustard paste.

On the smoker at 8:30 am (225F).

Wrapped in paper we reached a temp of 175F.

Continued in smoker till temp of 198F was reached it was 8:30pm

Rested for 1 hour. 

Had dinner at 9:30pm.

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• rellwood
• Aug 14, 2016

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• rellwood
• Aug 14, 2016

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• rellwood
• Aug 14, 2016

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• rellwood
• Aug 14, 2016

 

[b-one]

Any wine suggestion for brisket!

Screaming Eagle- about $2500 per btl. At that price it must go with everything!:biggrin:

 

[smokinmilkman]

Out of my price range lol

 

[lemans]

Pickle juice?

 

[smokinmilkman]

Brisket came out perfect Thanks

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• smokinmilkman
• Aug 15, 2016