First Time Brisket In Cleveland, OH

[MichaelP1975]

Smoking my first brisket this weekend. Pretty sure I am not going to inject and plan to go low and slow (225 or lower), wrap it in peach paper once it hits 160 and and then let it rest for a couple of hours once it hits 200. However, this is my first time so I will take any and all advice I can get from those that have much more experience than I do. Thanks in advance!

 

[801driver]

Rather than just pulling it off at 200, I start poking it to make sure it is done. If not soft all over, give it another 30-45 min and check again. Some are tender at 195-198 some higher at 205-208, every piece of meat is different.

Good luck to you, share your results.

 

[TomKnollRFV]

200f is just a gauge for when you start probing for tenderness. I'm doing a 13 pounder this weekend my self, it'll be my second..my first, some parts read 215f before they were tender.

 

[radio]

if smoking at 225°, or lower, expect an incredibly long cook if it is anything more than a small flat! It is common to cook a packer at 250-275° with fantastic results. If you wrap in paper you will loose all that golden goodness that cooks out of it! I prefer a disposable aluminum pan with a rack in the bottom and covered tightly with foil. For the liquid, Al uses onion soup, but I prefer beef base mixed with brewed coffee for an incredible Au Jus that can be turned in to the best beef gravy you ever tasted!
Good luck, and don't forget the Q view!