Brisket this weekend!

Discussion in 'Beef' started by matt r, Oct 27, 2014.

  1. 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!
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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. 
  3. 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!
  4. 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.

  5. 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?
  6. Yes! I use a lite foil tent or a clean cloth. I prefer the cloth.

    Happy smoken.

  7. Got it! Thanks Mule!
  8. Remember to post a Qview.

    Happy smoken.


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