• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First time smoker. Gonna do a Brisket.

dterrell

Newbie
7
10
Joined Jul 6, 2014
Ok, been grilling a while but first time to smoke. Got a Masterbuilt 40" electric smoker, gonna do actually two briskets, about 3 lbs each, approx 1 1/2 to 2 inches. Been reading cook times, resting (the meat, not me, lol), and all dat but,
Question is: Do I put a rub on it?, shoot it up?, marinade it? Decisions, decisions, decisions.
 

uhmgood

Smoke Blower
148
11
Joined Apr 14, 2011
I shoot mine and rub it . pay attention to what your doing (times and temp ) brisket isn't the easiest to get right , IMHO . I got faith in you , you can pull it off
 

WaterinHoleBrew

Epic Pitmaster
OTBS Member
SMF Premier Member
10,068
2,858
Joined Jun 18, 2013
I rub mine with peanut oil, then my rub.... Let sit for a few while the smoker comes to temp & had them turn out real good !
 

dterrell

Newbie
7
10
Joined Jul 6, 2014
Ok got my brisket in. Gonna give it a whirl. Got 6 more hours to go. I'll let everyone know. I'll do pics as well.
 

iowa josh83

Smoke Blower
127
14
Joined Mar 22, 2011
Where did you find 3lb briskets?

I was going to say a full packer is a tight fit in a MES I bet.
 

dterrell

Newbie
7
10
Joined Jul 6, 2014
To Gary S: I read not only your tips but just about every other on the forum as well. Thank you for tips.

To philh: Actually I wound up with another brisket, one 5 pounder.

I hope I do all of you proud.
 

dterrell

Newbie
7
10
Joined Jul 6, 2014
My first brisket. Tasted great. A little tough, but practice makes perfect. I think I know where I messed up. I've read on this forum that you want internal temp around 160, mine was 177 when I pulled it out. Live and learn.
Experience beats book learnin' any day.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
Good morning, the reason your brisket was a little tough, is because it was not cooked long enough. Brisket is different than steak because that are from different types of meat entirety . Brisket is a tough piece of connective tissue and muscle that requires a long cook Low & Slow.  I am one of the old school (old timers) that believe if Done when its Done. Briskets are different, you can take briskets that are almost identical smoke them together and most every time one will be a little more tender or juicier.On a small flat I wouldn't smoke over 225º if its very lean wrap early but that internal temp needs to be higher than 160 - 175   I would go 185 up.  I did one smoke a while back and posted pictures where I actually checked my brisket temp just for the post. I have cooked so many briskets I never check the temp I can tell by feel and looks. Now I do realize this does take years and you are starting out, but do not rely strictly on temp when smoking brisket. Hope this helps

Gary S
 

jbills5

Meat Mopper
187
24
Joined Jul 8, 2013
 
Good morning, the reason your brisket was a little tough, is because it was not cooked long enough. Brisket is different than steak because that are from different types of meat entirety . Brisket is a tough piece of connective tissue and muscle that requires a long cook Low & Slow.  I am one of the old school (old timers) that believe if Done when its Done. Briskets are different, you can take briskets that are almost identical smoke them together and most every time one will be a little more tender or juicier.On a small flat I wouldn't smoke over 225º if its very lean wrap early but that internal temp needs to be higher than 160 - 175   I would go 185 up.  I did one smoke a while back and posted pictures where I actually checked my brisket temp just for the post. I have cooked so many briskets I never check the temp I can tell by feel and looks. Now I do realize this does take years and you are starting out, but do not rely strictly on temp when smoking brisket. Hope this helps

Gary S
+1.  

Take that brisket to 185-190.  You can even go to 195, but I would check the marbling.  If it has a lot of marbling, you will probably be fine at 195.  Also, when it hits 185-195, take it out, wrap in foil and let rest for at least an hour in a cooler (no ice).  You can even wrap the foiled brisket in a towel.  This will allow the juices to redistribute through the meat.  Also, some people will pull the brisket when it hits 160 and then wrap in foil and pour on some juices and then throw back on the smoker until it hits the 185-195 mark.
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.