First smoke- brisket

Discussion in 'Beef' started by atown25, Jan 4, 2016.

  1. atown25

    atown25 Fire Starter

    First time smoking a brisket. Only second time to smoke anything period. I have a masterbuilt electric smoker. Any help would be appreciated. Bet rub for brisket. How long to cook or what internal temp would be best? How often do I add wood chips during the smoke? Again any help would be appreciated. And if I left anything out that would be good to know that would be great also. Thanks
     
  2. I am with you exactly! I bought an almost 7lb brisket, cost $30!! Ouch!! I pray I don't ruin it. This will be my 3rd time to smoke. First was a whole chicken and it was just ok. Not enough flavor. Then I smoked some beef sausage and it was good. Now for the expensive brisket!

    I bought the recipe for the rub from Jeff Phillips. A lot of people recommend it. It's a dry rub. I will use it. My question is how long? Jeff Phillips recommends 20-24 hours but then some say not that long. Low and slow seems like you would get the most tender, but I was hoping I wouldn't have to smoke over night. I'm not one to get up in the middle of the night and add wood chips.

    Hopefully someone will respond.  Good Luck!
     
  3. lamar

    lamar Smoking Fanatic SMF Premier Member

    I suggest you guys forget about the clock except for wild estimates of length of the cook. Meat is done when it is done.....going by internal temperature. In the case of brisket...should be 205f.

    You will find in time that no two pieces of meat will take the same amount of time to cook. Confusing, but fact of life, so allow extra time for all smokes because you can keep it warm for a long time foiling it and letting it rest.

    Good luck and welcome to this addiction.

    Lamar
     
  4. atown25

    atown25 Fire Starter

    Thanks Lamar,
    What about adding wood chips throughout the smoke?
     
  5. lamar

    lamar Smoking Fanatic SMF Premier Member

    I have never been around a Masterbuilt, so I don't know about adding chips. However, I use a gas GOSM and apply smoke durning the whole smoke. Everyone has their own idea about how much smoke tastes right for them. You will just have to try different lengths of smoking time and adjust to what tastes good to you.

    You will find out from reading the forum there are lots of opinions about what is right. Thing about it is........they are almost all right. Just about anything will work for certain people. Kinda like the old ford-chevy argument that has been around forever.

    Good luck

    Lamar
     
  6. inkjunkie

    inkjunkie Master of the Pit

    Keep in mind that 205* is just a wag...
     
  7. gditys

    gditys Fire Starter

    any rub u like jeff"s rub is good but for brisket i like just salt,peper,garlic and onion power

    cook it at 225-250 until it reaches 205

    add chips whenever needed when there is no more smoke coming out of the vent add some more chips I would only add chip for the first couple hours (3-4) of the smoke after that I think u are just wasting chips

    if the brisket gets to 205 before u are ready to eat it wrap it with foil and let it rest in cooler u want to let it rest before u eat

    and last thing is to  rap some up in foil and fedex it to me over night hahaha
     
  8. hardcookin

    hardcookin Master of the Pit

    I just use coarse grind salt and pepper for rub on briskets.
    Smoke what ever temp you want. I wrap the brisket with butcher paper @ 165. Check for probe tender around 200-205. Pull let cool for a few minutes. Wrap in foil and rest for 1-2 hours in a cooler wrapped in towels.
     
  9. atown25

    atown25 Fire Starter

    Thanks guys I will let y'all know how it turns out this weekend. And gditys if it turns out good at all my 8yr old will probably eat what everyone else doesn't. I'll try to sneak a little bit and get it on the FedEx truck for ya.
     
  10. Yes thanks for the info. One other question though...[​IMG]

    If I put it on right before bed say 10pm,  and add the chips, let it cook all night on low like 200-225, will it be ok? I could add more chips in the morning. I just don't want to have to do anything to it through the night. Doesn't matter what time it is done as long as it's not during the night like less than say 8 hours. I could start it on 200.

    Thanks!
     
  11. inkjunkie

    inkjunkie Master of the Pit

    Have been wondering what difference, if any, 25* would make on a heavier hunk of cow...or pig...
     
  12. atown25

    atown25 Fire Starter

    Why won't the brisket get to 200 internal temp? It's only getting to 160. What am I doing wrong?
     
  13. gditys

    gditys Fire Starter

    what temp are u cooking at you have a couple choices u can let it cook it will get there after a wile or u could wrap it up and it will cook faster and get to temp or turn up the heat on the smoker and it will get to the temp u are looking for

    Smoking meat takes time that is why it is great to drink a beer or 12 as u are waiting on the meat to get done
     
    Last edited: Feb 18, 2016
  14. atown25

    atown25 Fire Starter

    Cooking at 250
     
  15. atown25

    atown25 Fire Starter

    Been 8 hours and only at 162
     
  16. gditys

    gditys Fire Starter

    how big is the brisket u are cooking I would wrap it up in foil add some type of liquid u have like a beef broth base and wrap it tight and throw in back in there  it will speed up the time plus don't keep opening the door of the smoker checking on the meat I know in my masterbuilt I only have a 800 watt burner and it takes a wile for the temp to get back up after I open the door and if u are in real time crunch u can all ways throw it into the over
     
  17. zachd

    zachd Fire Starter

    Mn
    Any updates? I wouldn't expect your brisket to hit 200 at 8 hours anyway.
     
  18. atown25

    atown25 Fire Starter

    Brisket is done but way too early what do I do now
     
  19. zachd

    zachd Fire Starter

    Mn
    Wrap in foil and towel put in cooler
     
  20. atown25

    atown25 Fire Starter

    Not familiar with cooler.
     

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