MES 30 first time smoking 6lb brisket any tips?

[tempnexus]

First time smoking 6lb brisket...I got it mostly trimmed i.e. the fat was less than 0.25" so I am smoking it fat cap up. I have rubbed it with some Cajun spices and placed it on the smoker.

Running Mesquite and Pecan mix...mesquite in the smoke box and pecan pellets in the amaz-n but I know that amazen will either catch fire and burn it all out of none at all...hence the Mesquite backup.

I want my brisket to come out moist.

Currently running it at 235F and have 2 probes in it.


How high should I run it? Is 235F ok?
How long? On average at 235F how long do I expect the brisket to take?
Should I foil it? If so then why foil? Should I add anything into the foil?

Should I then remove it from foil and continue to smoke for another hour to add some more smoke flavor?

 

[William Colon]

Last time I cooked a brisket I just followed the recipe on the MES website, every one said it was great, wish I could provide better response to your inquiry but I am not a pro !
Just your average smoker trying to get good food made on my smoker , best of luck !

 

[dr k]

Is it just the flat? If it is, I'd foil at the stall and it will go faster with less drying since the point isn't connected. Pulling at 195 IT and resting it foiled for a couple hours will let the collagen to continue to unravel/turn into gelatin and release water back into the flat without continuing your smoking temp. If it's a whole packer I'd let it go naked the whole time at 250-275 for the most smokiness/bark or wrap in peach butcher's paper after the stall around 175 IT when the color and bark is where I want it. I smoke ribs, butts and whole brisket at 275 naked the whole time for less stall and most smokiness/bark and start probing at 195 IT for tenderness with my instant read therm, but itusually doesn't go through the brisket/butt like a hot knife through butter till 200+. With brisket I'd get prime if available. The lower the smoker temp the longer the stall.

 

[tempnexus]

Is it just the flat? If it is, I'd foil at the stall and it will go faster with less drying since the point isn't connected. Pulling at 195 IT and resting it foiled for a couple hours will let the collagen to continue to unravel/turn into gelatin and release water back into the flat without continuing your smoking temp. If it's a whole packer I'd let it go naked the whole time at 250-275 for the most smokiness/bark or wrap in peach butcher's paper after the stall around 175 IT when the color and bark is where I want it. I smoke ribs, butts and whole brisket at 275 naked the whole time for less stall and most smokiness/bark and start probing at 195 IT for tenderness with my instant read therm, but itusually doesn't go through the brisket/butt like a hot knife through butter till 200+. With brisket I'd get prime if available. The lower the smoker temp the longer the stall.

thanks I honestly don't know if it's flat or not, I got it at a store and it said Brisket and it's weight came out 5.99 lbs.

 

[normanaj]

Running Mesquite and Pecan mix...mesquite in the smoke box and pecan pellets in the amaz-n but I know that amazen will either catch fire and burn it all out of none at all...hence the Mesquite backup

Curious...does your Amazen tray always catch fire?Not really sure what "burn it all out out of none at all" means?

If your tray is catching fire you have to much airflow.If its not burning then you don't have enough airflow.Use the chiploader as an airflow regulator.

 

[dr k]

thanks I honestly don't know if it's flat or not, I got it at a store and it said Brisket and it's weight came out 5.99 lbs.

It's only 6lbs. You've got mesquite smoke. So if you do wrap that maybe plenty of smoke. I'd call the meat Dept. That way you know what you have and if they get flats and/or points and if the whole packer is available for the future trip for a brisket.

 

[gmc2003]

Probably a little late to the game now, but I would foil and add either beef broth or onion soup.

Chris

 

[SmokinAl]

So how did it turn out?
Al