First Brisket Question

[bucko1980]

I had a gift certificate that was expiring and I stopped by the local butcher and picked up the only brisket he had left.

I have a MES 30 First Gen. Do you think it would be ok to trim off what won't fit on the rack so I can smoke the brisket whole? or is this a cardinal sin? :)

Am I right in that I should smoke the brisket until about 160* at 250, then foil and go to about 200-205* and use toothpick to check for tenderness?

Any advice is appreciated.

 

[Rafter H BBQ]

You could trim it, or you could consider separating the point & flat to smoke it.

As far as wrapping, I'd wait til it hits the stall... (either whole or seperated) then wrap in butcher paper for a bit to help thru the stall, then back in the smoke to finish off til toothpick or probe tender. Wrap in butcher paper again or foil, wrap in a couple old towels & into a cooler (I just use my camping cooler) for at least an hour to rest. It'll hold in the cooler for hours.

Just my opinion, I'm sure you'll get more replies. Good luck with your smoke!

 

[gmc2003]

I think it would depend on how much you would need to trim off. Separating the point and flat will work or you could tent it the middle with the something. As Water stated I would wait on wrapping until the stall.

Chris

 

[SmokinAl]

I think if it needs to be trimmed I'd trim off the thin end of the flat.
Al

 

[uncle eddie]

I agree with SmokingAl

 

[bucko1980]

I trimmed it up and warming up the smoker right now. was 9.7 lbs to start. now it is about 7.75 lbs. we will see how it goes.

I will smoke it until 160, then wrap with foil.

can someone tell me what temp is the best to separate the point from the flat?

John

 

[PerazziMx14]

Please delete

 

[gmc2003]

If your cooking it now - that means you got it to fit. Separate when the flat is done. The point will take longer to cook.

Chris

 

[bucko1980]

Yep. its on. I am about 2:45 min in and the flat is 151*

When the flat is done I will separate, put flat in cooler and cube up the point. I don't know if I will foil or not. It seems to be cooking pretty fast.

 

[Rings Я Us]

Some people like them in one piece.
If you have the time to do it all in one big brisket, You should try it once. But, you wrap it as it stops going up in temp . Turn the smoker up higher 300° or put it in your oven to finish. It will get going again and finish in less than that.

 

[bucko1980]

Pulled the brisket at 204*. about 6.5 hrs of cook time.

forgot to take a picture of the brisket but it was very juicy. smoke ring was non-existent. Here is the start of the BE. Looks good so far.