Help with brisket

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kansas city boy

Fire Starter
Original poster
May 5, 2007
Lee's Summit, MO
Hi all,

I've doing 5.6 lb "whole trimmed" (about an 1/8th inch of fat ) brisket this morning. I'm about 2 hrs. in and have a temp of 144*. My heat has been fluctuating between 220 and 250 and I put the probe in several spots until I found the coolest spot. Does it sound right that it's already at 144*? Thanks in advance for the help.

Not a problem Matt, less fat to work thru, may cook a lil faster, i'd probably foil a lil sooner so as not to dry out on bout some pic's
i could use a brisket fix this mornin!
2 and 1/2 hours and now at 154*- I'll probably foil it at 155 or 160. The fat's a little thicker than I thought.

Here's for your fix Bubba.....

Thanks for the help.
I did a 12 pounder last weekend. I had first smoke at 8:30 and by noon I was at 165. I reached 198 when I took it off, and that was at 4:30. I failed to mention that this was my first attempt with this cut of meat, and my smoker. I followed the simple instructions provided here, and it turned out great.
Total time to 190* was four and a half hours. I've got it wrapped in towels and a cooler for the next several hours. I'm going to put some asparagus and pineapple on the grill later to serve along side it.........I'll let you know how it all turns out.
Hey Matt, sounds like you did a good job. That pic looks great too! For me, brisket is better after it has been sliced, put in container, juice from the brisket poured over it and put in the fridge over night. Tomorrow morning be sure to make you a brisket sammy for breakfast, just heat it up in the microwave and it is fantastic!

Let us know how well the family likes it, I'm sure it will be a hit!

Good job.
MMMmmmmmmm Pineapples and asparagus with the brisket, wait untill the neighbors get a look at that one. Dang the smoker and the grill going at the same time, WHAT KIND OF A MONSTER HAVE I BECOME!!!
Turned out pretty good - the Flat (I think - still learning the proper anatomy terms) was slightly dry, but still good. The Point (I think), however, was excellent - nice and juicy. The cooler trick -great idea. It sat in the cooler for probably 5 hours. When I pulled it out it was just as hot as when I pulled it off. The asparagus was good and the cinimon-sugar-butter battered pinapple- yummy. All the while sippin' a pint o' Guiness.....what a combo.

I'm already planning the next one.....Thanks for the help and comments. Sorry Deb, didn't get a picture of the finished product - it just sort of disappeared quickly....
wdy to all y’all,
Just wanted to say thanks, I was all set to slice up another batch of my brisket jerky this last weekend when my better half, a full blooded, born and raised Texas gal asked me, "Honey, you don’t need any more jerky right now, why don’t you just smoke one of them sombitches for Sunday dinner?" Well I’ve always been into making sausage, bacon, ham, smoked salmon and of course jerky, but I’d never nutted up and threw a whole brisket in the smoker before. That’s an embarrassing admission because I’ve been living in Texas for six years now and one of the first things the little lady bought for me when I moved here was a New Braunfels Bandera Smoker, so I suppose it was about time.
Having just bought a couple of those Sam’s whole-packer briskets everyone was wondering about a few weeks ago, and making sure that I’d picked out the most flexible "left handed" ones they had. I broke out my boning knife and proceeded to get pretty anal about the trimming. I like to work with meat but I’m sure as hell not a butcher by trade. I’m sure many of y’all can dress out a large cut like that in a few minutes, but not me. About an hour latter I had two of the cleanest hunks of meat possible and about ten pounds of trimmed fat I wish I could figure out something to do with. One of the briskets I decided to save for making corned beef, the other one I massaged hell out of with a Texas style rub from one of my sweetheart’s cookbooks. I let it marinate for a couple of hours while I got a nice seasoned post oak fire going in the smoker. At about this point I figured "What the hell, why waste all this good smoke?" so I decided I’d throw in some corn, and I’d try a couple of those Jimmy Dean Fatties y’all rave about. And while I was at it, I’d also try that smoked cabbage with my homemade bacon, a bit of sausage, spice, and way too much butter.
The brisket had been smoking for about five hours before I added all that other stuff, and admittedly I’m not that that good at tending a stick burner for such an extra long duration. According to my Maverick remote probe, the brisket internal temp spiked up to 175 F a bit early in the smoking process and I had to moderate the smoker temperature by opening the door a crack. I mopped everything with a thirty-thirty-thirty mixture of apple juice, cider vinegar and black coffee every 45 minutes or so until the internal temp finally peaked at 190 F, after almost ten hours of smoke time.
The cabbage was in a stainless steel bowl and a bit under done so I just covered that with another bowl and then foiled up the brisket and the fatties, then stuck it all in a cooler to let it sit for the last hour it took the cabbage to finish cooking. I was working on a sauce and some Texas toast in the kitchen at that point, and through some stroke of good fortune everything finished up right at 5:30 pm!
Dinner time y’all, and way too much food for any two people to eat, but well hell, I figured it would all save pretty well.
I gotta admit the corn was a loss, I overcooked that one, but Carolyn, bless her heart, told me the brisket was incredibly good and I had to agree, it really was a phenomenal feast. The cabbage was great, the fatties were killer, and embarrassing easy to make so I can't take much credit for those, thanks go to Jimmy Dean!
But that brisket took the cake, not to brag, but I'd say it was the best I ever tasted, I’m truly hooked now y’all. I doubt I could have pulled it off if I hadn’t read all y’all’s tips and instructions on how brisket is supposed to be done. Thanks everyone, now my honey won’t mind me sitting outside by the fire all day after this! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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