Brisket this weekend!

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matt r

Meat Mopper
Original poster
Oct 7, 2014
152
22
Long Island, New York
Gonna do my first "real" Brisket Smoke this weekend and want to be sure I have my facts straight.

MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours.

Will be using a mix of hickory, Pecan and Cherry. Question: Do I have to keep adding chips every hour, or is that too much smoke?

Any advice would be awesome!
 
 
Gonna do my first "real" Brisket Smoke this weekend and want to be sure I have my facts straight.

MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours.

Will be using a mix of hickory, Pecan and Cherry. Question: Do I have to keep adding chips every hour, or is that too much smoke?

Any advice would be awesome!
Sounds like a good plan. I'd add chips for the first 4 hours or so at minimum.    How long to do it exactly depends on your personal tastes. 
 
 
Sounds like a good plan. I'd add chips for the first 4 hours or so at minimum.    How long to do it exactly depends on your personal tastes.
That sounds like a pretty good guidline. I'll start from there, adding chips for the first 4 hours, and depending on where the temp is, decide how much more to use.

Thanks for the response and the advice. I'll let you know how it goes!
 
 
I add smoke the whole time. But I am a smoke hound. I also don't foil. I don't want to loose the bark that I worked so hard for.

Happy smoken.

David
That's an interesting point about the bark. I like it and don't want to lose it. Will foiling cause that to happen? I presume from the moisture being trapped in there?
 
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