Smoked Brisket

[armandolagente]

So I am brand new to this forum, and I have a pretty good background in meats in general (primarily grilling) however I have recently started to get into smoking, as I prefer the flavor and end result of smoked fish, ribs, brisket, jerky and various sausages. I am pretty nervous however because I purchased a 5 lbs brisket from wal-mart the other day, and am preparing to make it for some company on sunday. I am a little nervous however, because I have never smoked beef (excluding jerky and sausage) and I have heard that brisket can be a little tricky. So I guess my question is how long would I plan on smoking a 5 lbs brisket at 225 degrees, and what pointers might ya'll have to help me out. My biggest fear is serving a dry brisket...

 

[s2k9k]

 to SMF!!!

You can use the search bar at the top to find almost anything you want to know about smoking a brisket.

I see this is your first post here, when you get a minute would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[s2k9k]

I've never smoked a brisket that small, I always have done full packers but I know from what I've read here the small ones can be a little trickier. I did a quick search and here should be some good reading and give you a lot of pointers:

http://www.smokingmeatforums.com/search.php?search=small+brisket

 

[armandolagente]

Thanks for the links, those helped out a lot. I have a pretty good Idea how I'm gonna it.

 

[s2k9k]

Thanks for the links, those helped out a lot. I have a pretty good Idea how I'm gonna it.

You might want to post your plan so people can look at it and maybe help you tweak it (if need be) so you get the best results possible.