New smoker in need of brisket tips!

[rommy]

hello! I currently have a 3.46 pound half brisket I bought at walmart, I didn't want to spend a lot of money or get to fancy just yet since this will be my first brisket. I am using a masterbuilt analog electric smoker. The questions I have:

Do I need to soak my wood, what kind of wood, how long, how important is soaked wood, and dried wood vs soaked wood?

What temp do I smoke the brisket at, and how long do I smoke it for? I know what the internal temp needs to be, around 170 degrees from what I understand.

Do I smoke it with the fat side down, or up?

When do I use foil, if I use foil at all?

Is it ok to inject cajun butter into my brisket?

I think this might be it for now, I'm sure I have more questions, but I think this is enough to get my through my first brisket.

Sorry for all the questions also! please help!

 

[s2k9k]

hello! I currently have a 3.46 pound half brisket I bought at walmart, I didn't want to spend a lot of money or get to fancy just yet since this will be my first brisket. I am using a masterbuilt analog electric smoker. The questions I have:

Do I need to soak my wood, what kind of wood, how long, how important is soaked wood, and dried wood vs soaked wood?

No need to soak. Wet wood has to dry before it will smolder and smoke so soaking just delays the smoke.

What temp do I smoke the brisket at, and how long do I smoke it for? I know what the internal temp needs to be, around 170 degrees from what I understand.

Smoker temp 225*-250* for about 1.5-2 hours per pound but IT is more important than time. IT should be 190* for slicing or 200*-205* to pull.

Do I smoke it with the fat side down, or up?

Yep

When do I use foil, if I use foil at all?

You can foil about 150*-160* to help speed it up if you want.

Is it ok to inject cajun butter into my brisket?

It's OK but you might be better off with something like beef broth or Whosty sauce or a mix.

I think this might be it for now, I'm sure I have more questions, but I think this is enough to get my through my first brisket.

Sorry for all the questions also! please help!

The above answers are just my opinion from what I have learned here at SMF and should only be used with the opinions of others!

 

[fpnmf]

http://www.smokingmeatforums.com/search.php?search=first+brisket+help

 

[chef jimmyj]

Welcome to the SMF Family...What Dave said will get you going. If you plan on 2Hr/lb and get done early...Keep the Brisky wrapped in foil, wrap that with some OLD towels and stick it in a Cooler to rest. It will stay piping hot for 5 hours or so until you need it...In fact you will need to give at least a 30 minute rest on the Counter before carving. Many folks go a minimum of 1-2 hours in the Cooler no matter what...Oh yeah and Fat Side Up...JJ

 

[rommy]

Thanks a lot guys! it seems that it is a flat brisket, which didnt to turn out so hot the first time. shoe leather is more tender than what i produced. i know what mistakes i made now though, and most importantly, leave it the heck alone! I checked on it way to much thinking it was going to dry out. im off again today to get another one and try these tips, thanks again!
 

 

[dragonmaster194]

Rommy, good luck on this one, and if you need more info, just ask, someone will jump in with good advice.  Steve