Brisket Help

Discussion in 'Beef' started by obie, Jan 23, 2012.

  1. I am looking to smoke a brisket this weekend and need a little help.

    I purchased a brisket which I believe as the flat and point (total about 11lbs). Is it best to leave together when I smoke?

    After reading through a lot of posts it looks like the ideal temp to smoke at is around 225 until int temp reaches 185 to slice.

    Am I correct so far? Maybe cover around 160?

    Do most people use the point for burnt ends and if so how do I do that? If not what do I do with the point?

    Do I just use rub or inject as well?

    What is the best wood to use? I am using an MES30.

    Any advice would be greatly appreciated.


  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Hope this helps
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great advice Rap 
  4. Thanks Rap!!!!!
  5. raptor700

    raptor700 Master of the Pit OTBS Member

  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now Ken has given you some great advice so follow it. Now the link is really good to.
  7. smokinal

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

    Sounds like your set to go, don't forget to take some photo's!
  8. sunman76

    sunman76 Master of the Pit

    your covered on this one [​IMG]  hope we get some Q view when you fire it up! 
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Be waiting to see the Q-views :drool

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