Newbie from North Idaho

Discussion in 'Roll Call' started by viking smoke, May 24, 2014.

  1. viking smoke

    viking smoke Newbie

    So glad I found you guys. Learned a lot from the site already and looking forward to learning the answers to many questions. I have two to start, I have a 5 pound flat brisket with the fat side still on, what would be the best temp and for how long, roughly. Thanks in advance for any responses and thanks to all you run the forum. I have a Master built digital smoker. 
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us.... Nice to have another Idaho smoker on here !
  4. Welcome from East Texas, glad you joined up.  I usually get a whole packer with the fat cap on,  so lets see what we can do to help.  I trim my fat where its about an 1/8 to 1/4 inch, I rub it don with a little EVOO or and good cooking oil, and coat in Salt and Course Ground Black Pepper, then on the smoker. I let it smoke for about 5 - 6 hours the wrap it in butcher paper and back on till it done about another 6 hours or so. I smoke at 225º.     Now you have a 5# flat, trim the fat down so it is uniform about an 1/8 to 1/4 season with whatever rub you prefer, and on the smoker I would shoot for around 225 to 250  rule of thumb is about 1.5 hours per pound. I would smoke it unwrapped for 4 -5 hours then wrap and put back on for the remainder. If you have a thermometer check the internal temp about 195, pull it wrap it in foil (if not already in Foil) wrap in a couple old towels and stick a cooler for an hour or so, (doesn't hurt to stay longer)  Be sure and use good seasoned wood. I did a brisket and a bunch of other stuff yesterday here is the link for you to check it out

    Gary S
  5. viking smoke

    viking smoke Newbie

    Thank you, GaryS for the information. I really appreciate it. Is wrapping and putting it in a cooler that important and will it have to be re-heated after that and if yes, whats the best way to reheat it without drying it out. Thanks again for your reply and advice, I will be following it.
  6. Hello and welcome to the group from Northern Illinois. I myself have also only smoker whole briskets. The last one I did was from TuslaJeff's newsletter. If I remember right (it's been some time) I smoked it to 135 then place it in a foil pan added a can of good beef broth and cover pan with foil leave temp probe in. Placed back in smoke until temp hit about 185. I made burnt end out of the point on that one, but it all came out great. Smoked at 225 the hole time. Keep smoking LOW AND SLOW.
  7. Sorry V-S  just logged back on, no it you wrap it in a couple old towels and place it in the cooler it will stay plenty hot, for a couple of hours. When we re-warm leftovers we put it in a pan add just a little bit of water (just a little for moisture) and warm in the oven. I set ours on about 400º and as soon as I put the meat in turn it down to about 250º till the meat is hot.


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