Questions about smoking first brisket

[KingBob]

Hello,

I'm going to try and smoke a brisket tomorrow. I've got a few questions and this community seems like the right place to ask!

I picked up the brisket from the butcher's yesterday. It's about 3.7KG (8lbs) and it's rolled up, tied with string and vacuum packed.

I wasn't expecting the rolling and string. I started searching the web to find out if I should remove it. No 2 can sites agree.

I'm tempted to un-roll. Seems like it's more folded in half the really rolled. So it's not really thin. I've tried to attach some pictures on my phone (beer for scale!).

Meathead from AmazingRibs suggests salting the meat 24 hours before cooking... Should I do this? Surely it will dry the meat out?

Thanks for reading.
KB.

 

[SmokinAl]

It may have been a very thin brisket that they rolled & tied.
I think I would leave it that way, if the grain is all running the same way, cause you want to slice the brisket across the grain. I use either salt & pepper, or Montreal steak seasoning on my briskets.
But I put the rub on a couple of hours before I smoke them.
Good luck!
Al

 

[mike243]

looks more like a pork loin than a brisket,never seen brisket rolled and stringed in this part of the south

 

[KingBob]

It may have been a very thin brisket that they rolled & tied.
I think I would leave it that way, if the grain is all running the same way, cause you want to slice the brisket across the grain. I use either salt & pepper, or Montreal steak seasoning on my briskets.
But I put the rub on a couple of hours before I smoke them.
Good luck!
Al

String on, it is! Thanks Al!

 

[KingBob]

Couple more questions:

Is there a formula to predict how long it will take? Planning on maintaining 220-250F if I can.

I don't have a cooler box (faux cambro?). Can I warm my oven and use that instead?

 

[SmokinAl]

We usually figure about 2 hours per pound, but your going to want to check it with a meat thermometer & when it gets around 190-195, check it for doneness with a toothpick or probe. It should slide in with little to no resistance.
Sometimes you have to go to 200-205 before they are probe tender.
And yes you can put it in a 170 degree oven & it will stay hot for hours.
Al