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Saturday Brisket

Discussion in 'Roll Call' started by dsbdsb, Nov 27, 2013.

  1. Hello Everyone,

     I plan on smoking brisket this Saturday. I have a packer, just under 10#, an plan on using the rub recipe posted by Waucedah. I have the 30" Masterbuilt electric smoker, not the one with the glass door, and plan on serving the brisket around 5:00-5:30 after resting for about 1.5 hours. So I plan on starting the smoker about 0300 and setting for 225.  I will not be opening the smoker to mop the brisket, i will be filling the water pan with apple juice. I was thinking of setting the internal thermometer at about 180, then pulling the brisket and wrapping with foil until it gets to about 185, then pulling it. At that point i think i'll seperate the flat and point.  

    I also have a rack of st louis style ribs i am throwing in. this will be the only time i plan on opening the smoker….. any thoughts as to how far out i should put in the ribs. Ideally when i pull the brisket to rest, i would like to serve the ribs also (or close to that time). 

    I plan on using a mixture of apple wood and hickory chips. 

    this isn't the first brisket i have done, but by no means am i a pro. So looking for any thoughts or advise.

    thasnks for your time,

  2. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........  



  3. geerock

    geerock Master of the Pit SMF Premier Member

    A couple suggestions.....pulling at 185 may be a bit tough. I'd go another 10 degrees or higher. Also, at 225 you are probably going to be taking a bit longer to cook than you think, especially if you get a stubborn brisket. Nothing wrong with doing brisket at a higher temp. 250 to 260 may be better suited for your schedule. Remember that a whole brisket will hold for hours in some double foil wrapped in a towel and cooler. Better to have it resting nicely than making guests wait. Welcome and best of luck.
  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member