Help Please.

[Gonzo01]

I am having my 50th bday party tomorrow and my wife got ma a camp chef smoker. She got me a 11 lb brisket flat and I have no clue what to do for seasoning. SMOG? how long to cook for and what temp? Sorry I haven't done a search as I am freaking out. I figure I have to get up at 330 am tomorrow. Any advice would be great.

 

[siege]

I am surprised you have had no replies yet. This is something that will probably get the first person to reply roasted, but you deserve an answer ASAP. I have broad shoulders and a big butt, so I'll open this up and take the flack =)
Follow the manufacturers instructions to burn in and season the smoker before putting something you are going to eat in there.
. I smoke brisket at 225 degrees. A basic guideline is an hour and 15 minutes per pound. Trim the fat cap to 1/4" or so, remove any real hard chunks of fat, and rub some oil all over the meat. Rub a generous coat of coat of coarse salt and coarse pepper into the oil. I smoke fat side up in a pan. The best ways to tell when your brisket is done are by temperature, and tenderness. Every piece of meat is different, and finish temperature will be just over 190 to just under 205. When a fine probe slides into the meat like it was butter, get it off the heat, wrap in foil and some bath towels, and rest in a cooler or the oven for 1 to 4 hours.
This is a very simple generic instruction to get you started.
I am sure many detailed directions will follow, everyone will have their own spin. S and P, SPOG, some great rub, paper or foil, and on and on. Too many variables to list, but this will get you started.
Use a remote reading thermometer if you can, and let the brisket do it's thing in peace. Don't keep opening the smoker to check on it.
Relax, enjoy the journey, take notes for next time, and bask in the glory of all the compliments you will be getting.
HAPPY BIRTHDAY !!

 

[foamheart]

Gary does as good a brisket as any. Here's one of his step by step walkthroughs. Yours may not be exactly the same but this should give some place to start.

https://www.smokingmeatforums.com/threads/east-texas-style-brisket-ribs.174019/

Brisket is not a good place to start and IMHO one of the harder smokes to achieve. My best advice is patience. When a smoke takes that long, you have ample time to circumvent a problem. Just relax and think it through logically.

 

[Gonzo01]

You guys are awesome thank you for the quick reply. It went on at 1230 last night at 225. it just hit 170 internal so letting it still go.