First Smoke! Help!

Discussion in 'Beef' started by basheirt, Dec 14, 2014.

  1. basheirt

    basheirt Newbie

    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
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Here's some info. to look through... may help .

    If you still have questions , PM me...
     
  3. bear55

    bear55 Master of the Pit

    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.
     
  4. Check out my link below
     
  5. timberjet

    timberjet Master of the Pit

    Hey gary s your link is broken it seems. this is what I see.

    EAST TEXAS STYLE BRISKET & RIBS


    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: Dec 17, 2014
  6. 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
     
  7. timberjet

    timberjet Master of the Pit

    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.
     
  8. Know what you mean, The need to set up a Finance Department in the Meat Market

    Gary
     

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