First time brisket

[rigget]

Hello all gunna be doing my first brisket today any advice what temp should I keep smoker and what temp am I looking for in meat also going to be using a mes 30 with amazen pellet smoker with apple pellets for the smoke

 

[sandyut]

that is a broad question... not sure about a MES...I use a pellet. my preferred cook temp profile on the the pellet grill is 180 for 3 hours then 275 till probe tender. I start checking the tenderness over 190 IT, its usually done more like 195-200. I stopped wrapping, but those who wrap with foil or butcher paper usually wrap at 160.

I am sure a MES user will have more specific tips for that cooker.

Full Packer or flat only? size?

 

[rigget]

that is a broad question... not sure about a MES...I use a pellet. my preferred cook temp profile on the the pellet grill is 180 for 3 hours then 275 till probe tender. I start checking the tenderness over 190 IT, its usually done more like 195-200. I stopped wrapping, but those who wrap with foil or butcher paper usually wrap at 160.

I am sure a MES user will have more specific tips for that cooker.

Full Packer or flat only? size?

6.5 lb just flat

 

[rigget]

6.5 lb just flat

Do you recommend fat up or down?

 

[sandyut]

I always do fat down on a flat. trim fat to about 1/4 inch or so thick. I would probably wrap a flat at 160.

 

[rigget]

I always do fat down on a flat. trim fat to about 1/4 inch or so thick. I would probably wrap a flat at 160.

Ok and what kind of smoker temp do you try to keep?

 

[sandyut]

my smoker temp profile for a brisket is above in my first reply

 

[rigget]

my smoker temp profile for a brisket is above in my first reply

Sorry missed that

 

[jcam222]

First time keep it basic, Rub with SPOG, run smoker at 250 to 275. Hit it with smoke until meat temp hits 160. Wrap tightly with foil and start to check tenderness around 190F. Somewhere between 190 and 205 your probe will slide in and out like it’s going into hot butter. That’s when it’s done. Pull it and throw in a cooler with some towels to take up space. Sit between 30 minutes and an hour. When you slice make sure t slice against the grain. If you do everything perfect and miss this step it’s going to chew like leather. I sometimes mark the grain direction with a little v cut prior to smoking. Another thing I like to do is line with foil and fill water pan with beef broth. Makes a great smokey au jus from the smoke and beef dripping in it.

 

[Winterrider]

This is a great tasting brisket, many thanks to Al.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

 

[sandyut]

Winterrider I was lookin for that link but got distracted ;) I would follow SmokinAl 's directions.