First brisket in vertical propane smoker

[amills1210]

Hey Everyone,

So I am attempting my first brisket this weekend. I found and read several other "first brisket" posts in this forum but could not quite find some exact answers I was looking for.

I will be using a vertical propane smoker that has two racks. My local grocery store has smaller, 4 pound briskets and I was planning on doing two of them together. My smoker can get to 225 no problem and since I live in AZ, if I set the smoker in the sun (vs near my covered patio) i can get that temp to 250+ easy. I have decided to use a combo of apple and hickory chunks.

The questions I have are:

- How long SHOULD these take given their size?

- To wrap or not to wrap?

- Should I use a mop and if so, what should i comprise of?

- Ive read that salt and pepper are perfect to use for seasoning...are there any other ingredients to use?

Thanks in advance for your time.

 

[ab canuck]

When we do our briskets we cook them all to IT of 201-203, it can go from 8-15 hrs depending on size.  or the toothpick test. If it inserts easy ( very little resistance ) then pull it off wrap ( we use butcher/parchment and towels)and set in a cooler for a few hrs. Rub is Salt & Pepper or salt, pepper, onion and garlic powder. We don't mop but do put sauce out for those that want. The smoke flavor with with bark and goodness of the meat is enough for me.  The taste / flavor or mop is all up to you and your tastes. Good luck, I will be watching for your results and opinions.