16" beef brisket on electric smoker

Discussion in 'Beef' started by td3201, Aug 30, 2016.

  1. td3201

    td3201 Newbie

    I'm a novice smoker. I have a pretty small smoker. 2 racks, above and below, each 16" round. I've been asked to smoke a brisket and a couple of whole chickens. The chicken is easy. I have done that and will do it on the top rack, no problem. The challenge is the brisket I have is 18" long (10 lbs).  Can I cut this in 1/2 or just trim it down a bit then smoke it? I appreciate the advice.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If it is a full packer you can separate the point from the flat.

    That should shorten it up enough.

    Or you can just cut it in half.

    If it is just a flat, then yes just cut it in half.

    Or just trim enough off the thin end to fit in the smoker.

    Lots of options!

    Al
     
  3. td3201

    td3201 Newbie

    Thanks for your reply. Makes sense. I think my smoker only gets up to 200 degrees. Is that an issue?  Is still 1.5 hours per pound still valid for that?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Are you sure your smoker only gets up to 200 degrees?

    That would be very unusual, and pretty much impossible to smoke a brisket & have it cook to 200-205 IT.

    If it's true that your smoker only gets to 200, I would smoke the brisket for a few hours, then finish it in a 250 degree oven.

    Are you going by the factory thermometer? They are notoriously inaccurate.

    Al
     
  5. td3201

    td3201 Newbie

    Good point. Let me pilot the max temp on this thing tonight with a real thermometer.
     
  6. td3201

    td3201 Newbie

    Yup, I feel dumb. The thing gets a lot hotter. Shame on me.

    I'm trying to back into the timing here so I can ensure I'm done on time. Need it done by 6pm. Here's a rough timeline. Let me know if I'm off base:

      04:00 - 10 lb brisket rest at room temp

      05:00 - smoker on and at 250 - add a few chips (hickory and apple) every couple of hours

    ~08:00 - brisket at 160, pull and wrap with a little beef broth in the foil

    ~15:00 - brisket at 200, pull, wrap in towel and stuff in cooler

    ~18:00 - cut and serve

    Are my assumptions here close to reality? 
     

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