Need some Brisket help

[kevin james]

I saw a couple nice full packers at the store tonight which is rare so I ended up getting one cut down to about 6lbs by cutting off part of the flat end. I'll be smoking it Saturday along with a 4lb shoulder and maybe a 3lb tri-tip.  .I've only done about 3 small briskets before with mixed results so I'm looking to improve. 

I'll be using my MES 30 running about 225 -250, but not sure how long to plan for on the brisket. I've read in a few places to plan for an hour per pound but that seems short to me. I always thought 2 hours per pound, although they also have all been finished before I thought they would. So is it really closer to 1 hour per pound or 2?

I'm also wondering if I should trim any of the fat or leave it as is (I'm leaning towards leaving it and cooking fat side up).

Oh... and wondering if I should separate the point from the flat or leave it (I'm leaning towards leaving it).

Any tips from the brisket masters here would be appreciated :)

 

[oldschoolbbq]

Kevin , hello

. I do briskets often and have decent luck . . .

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• oldschoolbbq
• Oct 8, 2012

My remarks are my way of Smoking Brisket ; you should choose your way from reading these post.

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• oldschoolbbq
• Apr 5, 2013

choose whole packers and trim none of the Fat (unless it is a huge amt. . Use simple S/CBP ( you could use Garlic /onion if you wish) , no Mustard or anything to stick the Rub with ; washing and patting dry is enough. Your ingredients will hold.

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• oldschoolbbq
• Apr 7, 2013

 I cook my Meat (most everything) @225*F (+/- 10*F) . I do not open the box but once , an hour past the time you placed the Meat in the Smoker. This time to place the probe in the meat . Cook to 200*F and wrap and towel ...

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• oldschoolbbq
• Apr 7, 2013

By not opening the Lid , I get a good Bark and the Point will likely slip off the Flat.

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• oldschoolbbq
• Apr 7, 2013

 Leaving tender , juicy goodness.

Again , this is how I do them . you have mixed meats and need to tend to each in it's own way , you'll need to open periodically to check/remove something. No,problem , just lengthens the finish on the remainder of your meal.

Have fun and . . .

 

[smokin-q]

Here is a good video that shows one way to trim.

 

[kevin james]

Thanks guys. Am I looking at 1 hour per pound or closer to two hours per pound?

 

[smokin-q]

I just smoked a flat that took just over two hours/lb @250 degrees.