Help on first brisket smoke

[robdelahaut]

I am going to smoke a 8.5 lb brisket flat and was looking for some tips to make it successful. Any pointers would be helpful, the temp outside will be 20 degrees.Thanks Rob

 

[oldschoolbbq]

Rob, Hello and welcome...

intrested in your method , equip. and patience. Shoot us some Q-view of your cooker and (since this post is 9pm , your time.

I like to do a low and slow - wood fired cook :

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  When I do a Brisket I simply use S/CBP and maybe some Garlic and Onion powder. Placed it in a preheated 225° Smoker with probe in themiddle of the mass if muscle and watch the temp. until it gets to 200° - no peeking ,it can't  do anything but get GOOD

I seperate the Point from the Flat and reseason ,sauce and re-cook the cut-up pieces for Burnt-Ends.

The Flat will slice for some great Sliced BBQ or great Sammies. Meat-a touch of sauce - Onion slice and Dill Pickles on White bread. Mmmmmmmmm

Wrap-up good and have some of your favorite Beverage close and listening to the Game...

have fun and...

 

[oldschoolbbq]

Rob, I went back and saw you were doing a Flat only... probe it , and cook to 190° to 200° , test in several places for tenderness and have fun... But you need to try a whole brisky some time...

Oh, and a Rule of Thumb for timing your cook . Cooking @225° you will need 12.5hrs. appox. - that's 1.5hrs,/lb of meat (however watch the temps. in the meat and go by them).