1st Brisket Questions

Discussion in 'Beef' started by lowcountrygamecock, Feb 11, 2015.

  1. lowcountrygamecock

    lowcountrygamecock Smoke Blower

    Looking to smoke my first brisket this weekend.  Sounds like my local Sams has a few in stock around the 14lb range.  I'd like to have it ready to eat around 5 pm Saturday night.  What time should I plan on putting it in the smoker?  I would prefer putting it on Friday night and letting it cook through the night versus waking up in the middle of the night to put it on.  If I put it on around 10 pm Friday night what time range should I expect it to be finished?  If it's finished way before 5 can I foil it and cooler it for a couple hours?

    I plan to use a 40" MES to smoke with amazen pellet smoker tray.  What wood should I use?  I have cherry, hickory and oak pellets. 

    And finally foil or no foil?
  2. I'm not a MES guy, I have an RF, Brisket does real well with hickory, I smoke at 225 º and If I were wanting to eat at 5:00 PM I'd start about 2:00 AM,  there is no set time for cooking briskets, it's done when it's done. You want enough time for it to cook then rest a bit before slicing. It's not so much the weight as the thickness. I've done a lot of briskets and posted several thing that may help. see if there is something in there that will help.




  3. trabba

    trabba Fire Starter

    Best estimate is about 1.5 hours per pound but don't be surprised if it takes longer than that. I had a 9 pounder take almost 2 hours per pound last summer and I was holding a fairly steady 225.

    As for foil and cooler, absolutely you can. I have only done 3 briskets thus far but have finished all 3 that way and they have turned out great.

    For woods, lately I have been a fan of mixing cherry and hickory but it is really up to you and what flavor you are going for.

    I foil for almost everything I smoke but I tend to be impatient or decide to do something last minute.
  4. Last edited: Feb 11, 2015
  5. lowcountrygamecock

    lowcountrygamecock Smoke Blower

    Oh yeah I know from experience with butts that time should only be a guide. That's all I was looking for. I always cook to temp. I was just shooting for a general idea.

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