Second time smoking, 1st brisket!!!

[micahj02]

For as long as I can remember my family would eat BBQ roast beef for Chritsmas Eve dinner. As the years past the family recipe evolved and brisket became the meat of choice, I know now why. Thanks to a bit of superstition gone wrong, we will all be sitting down for dinner as usual. Stopped at the store today a picked up a fine slab of carne (7lbs flat) with what I would say is a good layer of fat. I am not really ready to script my own rub so I went with Grill Mates slow and low smock in' Texas BBQ rub. Scored the fat then coated it with a thin layer of EVOO then covered it with brown suger. With that done, I generously spread the rub all over the brisket. Taking guidance from the ol' father-in-law and many of you on here, I spread the rub on top, bottom and the sides. The brisket was then wrapped in sarin-wrap; good and tight like a new born baby. This will sit for 48 hrs allowing ample time to soak up all the flavor, just in time for me to slab it on the grate in my MES. Planning for a 12 hrs smoke @ 220 but am hopeful I will reach 205f IT a couple hours before then, we'll see how that goes. Enjoy the prep photos and I will load photos as I progress. In the mean time, feel free to share your thoughts/suggestions. Thanks all!!

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• micahj02
• Dec 21, 2012

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• micahj02
• Dec 21, 2012

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• micahj02
• Dec 21, 2012

image.jpg

• micahj02
• Dec 21, 2012

 

[atcnick]

Sounds like a plan. Don't wait til IT is 205. Start probing it around 185 or so and when it feels tender, hot knife through butter, it's done. Temp can be 190 or 210, every brisket is different. Also, if you want to cook it faster dont be afraid to ramp up the temp. I cook my briskets at 300 with no problems. I would also foil wrap it a couple hours into the cook and add a little beef broth., especially since its just a flat.

Good luck and don't forget to post pics! ;)

 

[bruno994]

Right on with what atcnick stated, cook to tenderness, not IT.  It is a good indicator though.  After mine reach 190, I'll start probing every 30-45 minutes, typically mine don't reach toothpick tender until well after 200 IT.  I cook at 300 degrees as well, but with a 7#, I would take it slow and low, shooting for 225-250, because drying out that small of a brisket, especially a flat, will happen before you know it.  When I foil, normally at 165 IT, I add either some Dr. Pepper or Coke, but beef broth and worcestershire work great.  Also, watch out leaving it rubbed that long if your rub has a high amount of salt in it, since salt tends to pull moisture out of meat.  Happy smoking and enjoy!
 

 

[smokinuk]

I'm a newbie too, but take my advice and don't bother trying to concoct your own rub or use any store-bought ones; once you try Jeff's Rib Rub you will be hooked and will not attempt using anything else..

It's 3:00am where I am now and my WSM is just firing up to smoke 2 8lb briskets.  I'm expecting them to take approx 12 - 14 hrs.

 

[micahj02]

Thanks for the insight. Wish you luck with the smoke, hope it turns out