Brisket

[SmokinHawkeye]

I'm going to attempt my first brisket this weekend for the Iowa v ASU football game. I've smoked pork shoulder before, but never a brisket. I have read that a brisket takes anywhere from 8-20 hours of smoking time. How long would a nice moist brisket take? What size should I start off with, 7lbs, 8,9,10,11,12??

[1044]

Hey Hawkeye,

Welcome to the asylum.

10 lb.'ers are a popular size. You will get recommendations from different people about how much time per lb. and at what pit temp, cooked to what internal temp.

So, my experience is right at 1-1/4 hour per lb. on my Weber Smokey Mountain Bullet (WSM) or a small, lightweight offset.

In my big Klose pit, having much better heat retention, I go at 1 hr per. I run a pit temp of 225-230° and cook to 200° internal on the flat (thin) portion of the brisket.

I cook fat side up, I don't peek until it is near ready.

Stand by, other opinions to follow. :D

[Woodman]

Hawkeye, What part of Iowa? I would get a "Flat"(brisket trimmed of the "point" portion) in the 7-8 lb range to start with. When you get good at the flats, then go out and get a whole untrimmed "packer cut" brisket at the butcher. Look for a good amount of fat on one side. Put a good rub on her just like a butt or ribs. Smoke at 220-230 deg pit/smoker temp until you get it to about 160-165 deg internal meat temp.( probably about 5-6 hours on a flat only.) Then foil it up good and put her back in until the internal hits about 190-200 deg.( about 2 more hours). I would think that a total of 7-8 hours on a 7 lb flat would do it, but they can be stubborn so give yourself extra time. Make damn certain that you save the juices in the foil to pour back over the meat when your done. Also , YOU MUST CUT IT AGAINSTTHE GRAIN!!!!!! Good luck buddy and let us know how it goes. I'll root for the Hawks till they play the Bucks! Woody

ps What kinda pit/smoker you got?

[Cal_BBQ Pit]

Welcome SmokinHawkeye to the BBQ madness, let us know how the meat turns out!!

[SCOTT]

Cook it pretty much the way you cook your shoulders....

[SmokinHawkeye]

Thanks for the info. I live in Des Moines, Iowa. We cooking up a storm for the big game this saturday. My buddy and I are smokin for about 30 people. We just wanted to try something new. Your comments were greatly appreciated. Foil it up for the last two or so hours. That's so it wont dry out? On the Mop, mop it every hour? I have a flavor injector, do you reccomend or just stick with the rub? Woody, the Bucks have been a torn in my side for many years. Hopefully we can pull it off this year. Thanks again! SmokingHawkeye

[Swilly]

I cook flats at 240, fat side down until she reaches 160, foil then cook to 200. I don't mop. Like Woody says, save them juices!!! :D

[SmokinHawkeye]

Another question. I've read about using a drip pan to absorb the juices from the brisket. Should I put the brisket in the drip pan and let it sit in the smoker, or put it beneath the grate below the Brisket? I'm using a 100 pound capacity barrel smoker. Flavor injector? Yeah or Neah?

[Bob-BQN]

If you set the brisket in the drip pan it will tend to boil in it's own juices and become mushy on the bottom. Place the drip pan under the grate below the brisket. The drip pan is mostly to collect the drippings to keep the bottom of you equipment clean. When you wrap the brisket in heavy duty foil for the last couple of hours, the foil will collect the juices that you'll want to use to moisten and flavor the meat after slicing.

[SmokinHawkeye]

Thanks again for the info. I can't wait till saturday. MMMM, Sammmiches!

[Woodman]

Rub. No mop. Sit it right on the grate. Don't check the temp too often as it will allow juice out. I personally do not inject. Plenty of juice in a brisket. I inject turkeys though. Good luck! Woodman

PS I like brisket done over oak or pecan.