New in Apex, NC

[Stamey]

Hi, I was given a Camp Chef Smoke Vault 1.5 years ago and have gotten a ton of mileage out it. I was new to smoking before this. I've done well with ribs, salmon, wings, and still trying to perfect a pork shoulder. I want to do a brisket, but I'm very picky about brisket I order in a restaurant and I'm a little nervous about letting myself down!

 

[73saint]

Welcome! Lots of great info and techniques here on smoking brisket. They are some of the most challenging yet rewarding of all the smoked meats.

Best advice I can give you is to read as much as possible, put a plan in place for your cook and follow it.

I usually cook my brisket at 250 degrees until it’s probe tender (or until you can put a toothpick through the meat and have it feel like butter-little resistance), but typically not beyond 203 degrees. You can wrap in foil or butcher paper at the 150 degree mark, and that might help you get through the stall. Or you can just let it go, until it’s finished.

Don’t hesitate to reach out with questions. This is a friendly place where folks are more than willing to help.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[Geebs]

Welcome from KC! Lots of great info on this forum. Post how you are doing your pork butts and im sure plenty will chime in with tips!

 

[dcecil]

Welcome from California, you will never know until you do. Remember, you never actually screw up You just find out how not to do something LOL. Eventually you will have success. Good luck

 

[Rings Я Us]

You'll have a bunch of good food this summer !
Best of luck!
:)

 

[jaxgatorz]

Welcome aboard !!

 

[SmokinAl]

The best advice from me would be to do a whole packer brisket, or a point if you can find one.
I would stay away from just doing a brisket flat, as they are very hard to get right without drying them out.
There are hundreds of threads on smoking brisket on here. I do mine hot & fast with a pit temp of around 270-280.
A 15# brisket at that temp will take 45 minutes to an hour per pound to get done. Start probing it around 190-195,
and when the probe slides in with little to no resistance then it is done. Sometimes that may be 190 or as high as 210. You just never know.
Al