First time smoker.... Smoking a Beef Brisket ....w/qview

That is a pretty hunk of beef. There are sure to be many tips. Some may conflict. Find your recipe and stick with it. Keep notes on what worked and what didn't.

My tip: Use SPOG, cook it low n slow (200-225*F) until the bark sets ~160-170*F, wrap it in alum foil and continue until tender somewhere between 190-205*F.

 

My tip is to cook/smoke until internal temp is 190-205 degrees. How over long tht takes just hang in thr. Never go by time with a brisky. With tht ecb it may take lots of attention to keep the temps right but it can be done. Wrap at in foil and 170ish then let it go to 205. Good luck and don't forger the qview

 

Hang in there and hopefully you will beat those fluctuating temps! I smoke brisket at 275-300° on my propane smoker. 

 

My tip at this point is to wrap it in foil, put it in your oven at 250 and have a beer.......

I fought my little R2D2 for two years and never got a good handle on it. Then I found a propane burner (turkey frier) at a garage sale for $5 and converted my ECB to gas. It still works good today but my Cook Shack gets most of the smoking duties these days.

Brad

 

Yea, I don't think those ecb's were designated for a brisket. Although I'm sure some of tried and succeded it'll need lots of attention and lots of beer drinkn

 

You'll want to go a lot longer than that for brisket, I bring mine to 195 for slicing and lately its been more like 200.  165 might still be kinda tough, you have not given it enough time to break down all that goodness inside to make it tender.  

Hope it works out for you, keep getting those pics in we likem.

 

If you are foiling, yes. I usually do it about 175 IT. Leave it to 190 IT, then wrap in a blanket and throw in a Ice chest for an hour. You are looking for 200+ IT to pull.

But the mostest bestest way to know is the toothpick test.

 

If you are gonna foil you might as well put her in the oven and lick your wounds. And have patience. You pull that sucker at 160 and you'll be eating a car tire. A very important part of brisket is the rest it needs after cooking to about 200 IT. Keep her foiled and wrapped with a towel or blanket in a cooler for at least an hour or two with some liquid (apple juice, beef broth, beer, whatever). You jumped in to smoking with a piece of meat that ain't the easiest, but you'll get there. Best of luck.

 

Patients. Your going to have some good eating! go to 195°- 205°

Keep the pics coming.

Happy smoken.

David

 

So how did it go?  Brisket can really test your patience and nerve.  Hope it came out awesome and we get to see some pics soon.