First Smoke! Help!

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basheirt

Newbie
Original poster
Dec 8, 2014
18
14
PA

I am expecting my new smoker tomorrow. Presuming assembly and seasoning go smoothly, I am expecting to have this 5-3/4 pound "flat cut brisket" in my MES30 on Tuesday.

I have no idea what to do with it, but the family is counting on it for dinner Tuesday night.

I could really use your help so I get this right. I've heard all the advice to keep the door closed, have patience, etc.

I'm looking for advice on prep (rub), temp, wood, and time.

Of course, anything else you have to share would be MOST appreciated. I've never done this before.

Thanks,
Jeff
 
I would begin with a simple rub of salt, pepper, onion and garlic.  Rub the brisket the night before and into the fridge.  I always cook my briskets at 235 degrees and I plan for one hour per pound plus 2 hours.  Having said that I keep a close watch on the internal temp.  At 165 IT I pull the brisket and wrap it in foil.  Back on the smoker until the IT reaches 193-195.  Once at that temp, pull brisket into an ice chest for an hour or so before slicing.  Good luck.
 
 
Check out my link below
Hey gary s your link is broken it seems. this is what I see.
[h1]EAST TEXAS STYLE BRISKET & RIBS[/h1]
In community album: EAST TEXAS STYLE BRISKET & RIBS

This album is a collection of photos uploaded to an article. If you would like to add photos to this album, go to EAST TEXAS STYLE BRISKET & RIBS.

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Oh, ok I figured it out you have to click on the other same link to get it on. sorry.
 
Last edited:
You see underneath where it says  "This album is a   -------------      go to EAST TEXAS STYLE BRISKET & RIBS  

If you click on that it should take you to the Post         Not sure why it doesn't open directly ?

Gary
 
 
You see underneath where it says  "This album is a   -------------      go to EAST TEXAS STYLE BRISKET & RIBS  

If you click on that it should take you to the Post         Not sure why it doesn't open directly ?

Gary
I figured it out gary. I would have deleted the whole post if I could figure out how. dang. I copied that recipe down to try when I can afford a big ol brisket some day.
 
Know what you mean, The need to set up a Finance Department in the Meat Market

Gary
 
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