First brisket, looking for any pointers - Now adding Q-View

Discussion in 'Beef' started by jermel, Jun 14, 2013.

  1. I'm going to be smoking my first brisket tomorrow, I picked up about an 8 lb flat. The plan is to use hickory/cherry 2:1 ratio, with rubbing down Montreal steak seasoning. For temp I was thinking around 200-225, unless anybody has a better temp to smoke at. I'm using a Masterbilt pro electric, any estimate of about how long it should take and about what internal should pull it at. I've heard of some people using mops, what would be the benefit from this? This is also my first time doing any beef in the smoker, for the most part I've only done pork before.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi jermel.

    I like to smoke brisket @ 225-250*.  In that range, you can roughly plan on 1.5 - 2 hours per raw lb. of brisket.  That is only a guess, as every brisket seems to have a mind of its own.  I never mop briskets, but some do.  Take it to an IT of about 185-190*, then start periodically testing it with a toothpick in several places.  When the toothpick slides in and out at every spot very easily, it done!  That is usually at around a final IT of about 200*.

    At some point (usually IT of 150-160*), it'll reach a say you've done pork, so you've experienced this if you've smoked a butt.  Be'll get there in its own time. 

    Good luck!  Be sure to show and tell!

  3. Go easy on the Montreal Steak rub. I overdid it once, and the brisket was inedible, with no bark. Good luck!
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Germel, welcome. Please stop in our Roll Call and introduce yourself for a proper Howdy [​IMG]

    A flat may cook quicker than a Packer with the Point on. IMHO , cook for one hr. @ 225*F and probe it , then follow the temp. until your desired level. Wrap and rest some...

    Have fun and as always . . .
  5. bruno994

    bruno994 Master of the Pit

    225 to 250 works well with briskets.  SeenRed has you taken care of on the rest of the cook.  Be patient, it may seem like it is taking forever to reach a certain IT or toothpick tenderness, but it will, just be patient.

    Happy smoking!

  6. 7.75 lb flat, minor trimming of excess fat

    Loaded up ran it at ~250 for first 4.5 hours, then dropped the temp down to 200-225 until done.

    About 4.5 hours in, IT ~160

    9.5-10 hours hours, IT of 195

    Didn't really get a great smoke ring in it, though if you look closely there is a faint one.

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