Need a little help

Discussion in 'General Discussion' started by rookiesmoker18, Apr 30, 2014.

  1. Need a little advice on a brisket. Myself and a friend have a competition this weekend( first one) Pretty familiar with all the other meats, just need a little brisket advice. Have never cooked a "packer" brisket just flats. Picked up a 13lb. Brisket from SAMs and have a few questions:
    Ballpark on how many hours it will take to cook?
    Marinate or inject?
    Fat side up or down?
    Do I need to square it up or just trim some fat off?
    I'm cooking on a Brinkmann trailmaster le offset, am probably going to run around 230-250deg. Any help will be greatly appreciated

    Thanks!!!!!
     
  2. Hi,

    Look at the post in the link below - I posted step by step on what I've done to get a great brisket. - this one was a 12.4 lb packer - so pretty close to yours.

    http://www.smokingmeatforums.com/t/...-new-memphis-elite-pellet-smoker#post_1015088

    I always do packers - I love the great differences in the two muscles.

    I estimate my cooking time at 1.6 hrs. per pound plus 2 hours for a temp around 225F - but the internal temp is what tells you when to truly pull it out.

    I just dry rub with a little plain old yellow mustard to help the rub stick.

    I cook fat side up - the fat rendering drips through the meat adding great flavors.

    Look at the trimming I how in the thread I posted.

    be patient - and let it get to temp - often you will get a stall where it sits for a long time and the temp does not rise much - hang in there - it will get past the stall.

    Have fun and enjoy!
     

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