New to Smoking, and could use some help

[Bourbon and Meat]

I recently purchased a small electric smoker and am attempting to smoke a 2lb brisket. I am a complete rookie and the meat came pre-seasoned from Aldi. I am curious to an estimate of how long/temperature I should aim for? I have all day tomorrow but didn't know if this is something I can do tonight.

 

[SecondHandSmoker]

I recently purchased a small electric smoker and am attempting to smoke a 2lb brisket. I am a complete rookie and the meat came pre-seasoned from Aldi. I am curious to an estimate of how long/temperature I should aim for? I have all day tomorrow but didn't know if this is something I can do tonight.

Is it a flat or a point?
If it is a small flat, then it is probably best to place it in an aluminum pan with beef stock and onion slices.

As for times, a general guideline is 1.5 to 2 hours per pound at 225° F.
At 250° F, then figure 1 to 1.5 hours per pound.
This is just a general guideline.

Personally, I would use either a meat skewer or even the probe of an instant read thermometer to check for tenderness in several places.
The brisket is done when you feel no resistance when probing.

 

[DougE]

I've done a few of those Aldi pre-seasoned brisket flats. Take to 150~160° on the grate, and finish it in a covered foil pan with some liquid (beef stock, beer, etc) and pull it when it probes tender. It will come out great. I generally run the smoker at 275° for the first part of the cook, but you could go to 300 or a little above, once foiled.

 

[Bourbon and Meat]

Thanks for all the help!

 

[JLeonard]

Good advice right here. I've also looked at those small briskets at Aldi's. let us know how it turns out.
Jim

 

[SmokinAl]

Sounds like the fellas have you covered. Take some photo’s & let us know how it turns out. This may help you.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Al

 

[Brokenhandle]

Yes to the picks! And how you like it

Ryan

 

[Bourbon and Meat]

Turned out great. Kids actually ate it without sauce. Ended up smoking it for about 9.5 hours at 225F and putting it in foil after 4.

 

[indaswamp]

Nice! The rest/hold time with INT above 180*F is the secret to great brisket! All that collagen needs to break down into ooey gooey goodness!!!