new to the smoker scene

Discussion in 'Roll Call' started by juniorhtx, Jan 4, 2015.

  1. I'm about to smoke a 3.5 pound flat half brisket in my 1500 watt vertical smoker
    any advice and/or instruction would be greatly appreciated (temp, time)
  2. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
    juniorhtx likes this.
  3. [​IMG]   Good evening and welcome to the forum, from a windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

  4. bear55

    bear55 Master of the Pit

    I always plan for 1 hour per pound plus 2 hours for a brisket.  I also always foil at 165 internal temp.  I pull at 195-197 and into an ice chest for at least an hour before slicing.  This has never failed me.  Good luck and welcome to the forum.
  5. Sorry I am a stick burner, 

  6. bbq1950

    bbq1950 Fire Starter

    Welcome from Minnesota, bone chilling cold here. Don't know much about electric smokers.
    Just wanted to welcome you. You'll find a wealth of information here.
  7. How did it turn out ?

  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  9. Thanks all for the warm welcome.
    I haven't done the brisket yet, but today is the day.will start this afternoon and have it for dinner.
    so being that I need an internal of 160 what temp do we suggest I set the smoker at? It's not a big roast, like I said it's a 3.5 pound flat half
  10. wolfman1955

    wolfman1955 Master of the Pit

    If you only take that briskey to 160 IT it will be like shoe leather!! Foil at 165 internal temp. I would pull at off the smoker at 195-197 and into an ice chest for at least an hour before slicing. Run your smoker at 225 to 250.
    Keep Smokin!!!
    Last edited: Jan 6, 2015
    juniorhtx likes this.
  11. This may be stupid to ask but U guys keep saying ice chest. You mean an empty one right? Just to set the brisket in to hold heat?
  12. wolfman1955

    wolfman1955 Master of the Pit

    Yes no ice, The isulation will help keep the meat warm. Most of the time I will even dump a big pan of realy hot {not boiling} water in the cooler to prewarm it then right before putting the meat in I dump all of the water out. I also put enough old bath towels in with the meat to fill the cooler to help hold the heat in.
    Keep Smokin!!!
    Last edited: Jan 6, 2015
  13. I Smoke at 225 internal temp needs to be 200 -205  then rest wrapped in a couple old towels in an empty and dry ice chest, If you don't have an ice chest just a couple of old towels and on the counter for a short time will do

  14. 1 hour in
  15. Off to a good start   Keep us posted

  16. its done, and it's juicy and tasty lol
    thanks for the advice I'm very happy with the results and I didn't even put bbq sauce on it.
  17. Nice !  Looks Tasty

  18. Thx Gary and everyone else that gave me starter advice

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