Never smoked a Brisket help please.

[noble captain]

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• noble captain
• Apr 20, 2017

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• noble captain
• Feb 19, 2017

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• noble captain
• Feb 19, 2017

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• noble captain
• Feb 19, 2017

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• noble captain
• Feb 19, 2017

So this is our smoker 6.6' high 4' wide x3deep . We have smoked a few things in it but never a brisket.
I bought it at restaurant depot it is 12.7 lb and was about 30.00 anyway i defrosted it in the fridge trimmed it and dryed it and coated it with garlic, salt, and pepper. Tomorrow we want to smoke it. Any advice please.

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• noble captain
• May 3, 2017

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• noble captain
• May 3, 2017

 

[noble captain]

Ok getting ready to put in the smoker any advice

 

[sportgd]

Low and slow Noble!  I usually stick to about 225 and roll hickory smoke all over it.

 

[brent b]

It is cooking on oak not much hickory down this far south

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• brent b
• May 4, 2017

 

[hawkce541]

You can get hickory chunks at walmart.  Just as an add on.

 

[tropics]

Ok getting ready to put in the smoker any advice

Please update your location

Also tell us what temp you are planning on

We would love to be able to help

Richie

 

[brent b]

Were in south louisana it's about 75 degrees today it's been cooking for bout 4 hours at 265 or so looking good so far. Don't tell my wife I highjacked here thread:)

 

[shyzabrau]

I wonder how often both husband and wife are on the SMF talking about smoking meat...

 

[kam59]

I like to cook briskets between 250° and 275°. I use mostly red oak and some hickory. I cook them cap down until they reach 165° 170° in the center of the flat then I pan them and foil cover. Let it ride till the flat hits 205° internal and check for probe tender.

 

[brent b]

Pretty sure it's stalled 164 degress oh well another cold frosty one I guess

 

[ndhall]

Keep at it. good things are worth waiting for!

 

[kam59]

164° your bark is probably setting pretty good. Are you gonna stretch it out or pan or wrap it?

 

[brent b]

I'm gonna try n go all the way it's looking yummy

 

[kam59]

Looking forward to seeing the finished product. :D

 

[mike5051]

I'm waiting too!  

Mike

 

[brent b]

Pulled it at 198 foiled n put in cooler for an hour or so

 

[brent b]

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• brent b
• May 4, 2017

 

[brent b]

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• brent b
• May 4, 2017

she knocked it out of the park I might eat the cutting board too thanks guys

 

[noble captain]

I have drank to much wine to argue. OLol

 

[kam59]

Needs a flour tort and some fresh pico. :D Nice work. :D