Rookie smoker - 1st brisket

Discussion in 'Beef' started by cyclonesmoker, Jan 29, 2011.

  1. cyclonesmoker

    cyclonesmoker Fire Starter

    Attempting a 5.5lb brisket tomorrow...have a Great Outdoors Smoky Mountain Series(GOSM) propane smoker - how long can I expect to smoke this bad boy? Dinner at 6pm...thinking I'll put it on at 8am...its already rubbed...I'll mop it once an hour and put the smoker on low right at 200 degrees...I'll pull it once it reaches 165...wrap it in foil and put in cooler with towels until internal temp is 190. Thoughts or anything I should do differently?
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Plan on eating pizza.

    First off welcome to the SMF.

    Now as far as your plan goes, you are confused about a few things.

    You need to have your smoker a little hotter like 220 to 230 or so. Next, you want to bring it to 165, foil, then put it back into the smoker (not the cooler) until it hits 190. Now you can pull it out, wrap with towels or whatever and put into the cooler. You want it to rest for about an hour, no less than 30 minutes.

    If you want to slice and serve at six, you had better be wrapped up by 5 at the latest, 4 to 4:30 would be better. That thing is five pounds so it will take a healthy eight hours to smoke. If it goes into a good stall it can take quite a bit longer. If I were you, I would have that thing in the smoker between 0500 and 0600 tomorrow. It can always rest in the cooler if it gets done sooner than planned but you won't be able to speed it up if it takes longer. There's not much worse than having everyone stand around hungry while you are still cooking.

    I would also advise against opening your smoker every hour. Briskets like to be left alone and everytime you open that smoker, propane or not, you are gonna lengthen your smoke time. Is there any fat on it? If there is, score the fat with a knife and smoke it fat side up..
     
    fester likes this.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nice job Pit

    He nailed it right on the nose. Follow those directions and you will have  great success.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ditto, x2
     
    Last edited: Jan 29, 2011
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome!

    Got a picture of this brisket???

     Good luck and have fun!!!!!

      Craig
     
  6. cyclonesmoker

    cyclonesmoker Fire Starter

    Thanks for all the advice...I'll definitely take all the tips I can get...I'm new to this but love cooking on the smoker!

    here she is before she went on this morning

    [​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Can't wait to see the results.
     
  8. jdomep

    jdomep Fire Starter

     ?? i am new to smoking and my smoker is ordered and shipping on monday. my question is about wrapping and putting in the cooler. is cooler empty or does it have something in it? ice?
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    can't wait till the finished picture is up.  How is it coming along
     

  10.  I am new to this as well. I believe the reason for wrapping and into the cooler is to redistribute the juices and it will stay hot in there for a few hours if need be. No Ice, just double wrap in foil and wrap in a bath towel or two and into the cooler. If something is not correct in this please set me straight.

    Lance
     
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Take a dry cooler, put a folded towel on the bottom, put in your foil wrapped meat, fill the rest of the cooler with towels. Large pieces of meat will hold for 5+ hrs and still be almost to hot to handle with bare hands.
     
     
  12. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Pit pointed you in the right direction.
     
    The cooler is a magical thing.

    Put in some old towels in a warm dry cooler. After you pull your meat wrap it in foil and another towel then put it in the cooler for a couple of hours - it will stay hot for a long time.
     
  13. cyclonesmoker

    cyclonesmoker Fire Starter

    Its comin along...internal temp to 154 after 7hrs on...not too shabby
     
  14. jdomep

    jdomep Fire Starter

    thanks!!
     
  15. tony111

    tony111 Smoke Blower

    I have yet to try a brisket but it sounds like you are on the right track. The cooler trick WORKS for pulled pork and other smokes I've done. Good luck and post some pics of the finished product!
     
  16. porked

    porked Smoking Fanatic

    You still got a ways to go guy...good luck.
     
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    so now you have to decide, pepperoni or sausage? thick or thin crust?

    Stick with it. i sure hope you are taking notes to the finest detail.

    Whatever you do, don't try to rush it by cranking up the temp.
     
    Last edited: Jan 30, 2011
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Keep us clued we're all waiting!!
     
  19. WOW Man, Got all excited to see the goods and "wallah", gotta go take a cold shower.

    LOL, Just funning. Hope it turned out well. 
     
  20. cyclonesmoker

    cyclonesmoker Fire Starter

    Turned out pretty darn good for my first brisket......kept the temp right around 210-220 and smoked for a solid 10hrs....it was a hit
     

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