First Brisket, Smoke Day

[electricsmoke]

Prepping this 19Lb monster!

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• electricsmoke
• Nov 21, 2014

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• electricsmoke
• Nov 21, 2014

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• electricsmoke
• Nov 21, 2014

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• electricsmoke
• Nov 21, 2014

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• electricsmoke
• Nov 21, 2014

 

[r hagan]

Looking good. How do you plan on smoking those? I've never split up the point and the flat before cooking so I'm interested to see how you do.

 

[electricsmoke]

I had to separate the point from the flat for it to fit in my MES. I plan on starting it tonight around 8pm and I'm thinking its going to be 12-14 hr smoke at 225. i hoping to have it ready for lunch time tomorrow!

 

[disco]

Don't leave us hanging, post the finished product when it is ready!

Disco

 

[chef willie]

 
I had to separate the point from the flat for it to fit in my MES. I plan on starting it tonight around 8pm and I'm thinking its going to be 12-14 hr smoke at 225. i hoping to have it ready for lunch time tomorrow!

Just my opinion, for what it's worth....you might be looking at dinner as opposed to lunch at 225. I'm no expert on brisket but, on average, I always allow 2 hours per pound on butts. I've read posts from guys that have 15 pounders done in 8.5 hours approximately, at 250, then a rest of a few hours is suggested. Very interested if all goes according to your plans so keep us posted

 

[oldschoolbbq]

Electric smoke , hello and get ready for a great time... crank your Watt Burner up to 225*F and pace the Brisket in at that temp.

You have a good start , but you must be patient . You have a contrary piece of Meat and they like to 'stall'. Don't get all up in the air and crank - up the heat more

(probably can't with your Smoker). Leave the thing alone with your probe in it and leave the Cotton Picking door shut, or

 no need to look at it and no need to foil it, let the Smoke gods do their thing . The meat will be fine (unless you live in a bad 'hood').

  And you'll have good Bark.

When you take it out , THEN wrap and rest in a cooler... 

As I said before, be patient , check for tenderness and enjoy the Burnt Ends you will most likely do ...as well as the Flat.

Do some Cornbread and sop - up that juice. Pinto Beans and Mac&Cheese are good too

Be sure to have fun and  . . .

 

[electricsmoke]

I started the smoke at 730PM at  225*, woke up at 4AM for some more chips. Around 8AM it reached 200* on the thickest end 195* on the thinest, foiled and put back in the smoker. When the smoker got back up to temp (225*), i turned it off and let it rest in there for 1.5 hours. I chopped up the burnt ends added a little sauce and put back in the smoker for 15 mins and i split the point (i gave half to my father). Overall a great success and i would change a thing!

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• electricsmoke
• Nov 22, 2014

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• electricsmoke
• Nov 22, 2014

 

[disco]

Glad you first was great!

Disco

 

[smokeymoake]

That looks outstanding! I just finished a Brisket sandwich from leftovers.

 

[bigtrain74]

Looks like you nailed it on your first time! Nice work pal

 

[crazymoon]

Nice smoke ,looks outstanding !

 

[b-one]

Your a better man than me, I would of kept the whole point for myself! Nice smoke it looks awesome.