My first brisket

Discussion in 'Beef' started by davetx78, May 25, 2013.

  1. I got a new pit with a smoker box for my birthday so I decided to smoke a brisket. I probably should have started with something simple but I am a daredevil. I got 7.5# brisket and rubbed it with paprika, brown sugar, garlic powder, and salt. Let it sit overnight in the fridge and put it on this morning at 330 with some mesquite chunks. I read a lot of threads on this forum and got good advice but I am still nervous I will screw it up. The brisket has been on the pit for 6 hours now and IT is already at 160 so I'm worried that it came up too fast. Also I put the fat side up but I do not know if I should turn it over at any point. If this taught me anything it was to be patient and that is what I am trying to do.
  2. geerock

    geerock Master of the Pit SMF Premier Member

    Patience is the key. You should hit the stall anytime now and you'll have plenty of time to wait. Pull at around 200, wrap in double foil and a little liquid and then a heavy towel or blanket and wait some more. At least a 2 hour rest is when the magic happens. Good luck.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Davetx.

    geerock has you covered.  And don't worry about how quickly it got to IT 160*...that sounds about right.  The only thing I'll add is, don't forget we love to see pics of your cooks.  So if you get the chance, take photos and show us some Qview!

    Good luck!

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dave, check with a tooth pick... If it slides in easy, it will be tender....  Then wrap....     Dave
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Each piece of meat has a mind of its own.  Remember the IT (internal temp) and not the time and you will be fine.  The guys have you covered!

    Show that q-view!


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