First time smoking a brisket

Discussion in 'Meat Selection and Processing' started by jburly, May 25, 2013.

  1. this is my first time smoking a brisket on an electric smoker.  I will smoke it at 225.  How long per pound? What is best rub should it have brown sugar in it.  What is best chips? Hickory  cherry  apple.  Should I use dry smoke or a little water.  I have read where just 50/50 coarse salt and pepper.  Any suggestions for making burnt ends.  This Wolverine would appreciate any help from a Longhorn or Aggie. No Buckeyes need reply[​IMG]
     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am no expert. I have only done 3 butts. However, I have learned that time per pound is not accurate. I only got a fair result on my first butt and then I found this forum and cooked the butt to an internal temperature of over 200F however long it took and it varied between the next two, one was over 2 hours per pound and the next was almost 3 hours. The ones done to internal temperature were great!

    I'm sure you will get some advice from more experienced members that will give you more valuable information.
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Good Luck!  Be sure to show and tell how it turns out!

    Red
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    I am doing 2 huge flats right now.  Make sure you show the q-views...pictures!

    Kat
     
  6. Kat

    I have a 7lb flat I figured it would take about 10 hours.  Not even close.  I put it on 4:00am eastern it will be done in about an hour.  I looks pretty and I will take pictures.  I am going to wrap in foil and serve cold on flatbread with vinegar based coleslaw and fresh grilled Michigan aspargus. I smoke at 225f. Next I will probably lower temperature. That masterbuilt smoker does well it was into the 30's last night in Michigan.
     

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