Saturday Brisket

[dsbdsb]

Hello Everyone,

 I plan on smoking brisket this Saturday. I have a packer, just under 10#, an plan on using the rub recipe posted by Waucedah. I have the 30" Masterbuilt electric smoker, not the one with the glass door, and plan on serving the brisket around 5:00-5:30 after resting for about 1.5 hours. So I plan on starting the smoker about 0300 and setting for 225.  I will not be opening the smoker to mop the brisket, i will be filling the water pan with apple juice. I was thinking of setting the internal thermometer at about 180, then pulling the brisket and wrapping with foil until it gets to about 185, then pulling it. At that point i think i'll seperate the flat and point.  

I also have a rack of st louis style ribs i am throwing in. this will be the only time i plan on opening the smoker….. any thoughts as to how far out i should put in the ribs. Ideally when i pull the brisket to rest, i would like to serve the ribs also (or close to that time). 

I plan on using a mixture of apple wood and hickory chips. 

this isn't the first brisket i have done, but by no means am i a pro. So looking for any thoughts or advise.

thasnks for your time,

Dan

 

[gary s]

[h1]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........  [/h1][h1]  [/h1][h1]Gary[/h1]

 

[geerock]

DSB
A couple suggestions.....pulling at 185 may be a bit tough. I'd go another 10 degrees or higher. Also, at 225 you are probably going to be taking a bit longer to cook than you think, especially if you get a stubborn brisket. Nothing wrong with doing brisket at a higher temp. 250 to 260 may be better suited for your schedule. Remember that a whole brisket will hold for hours in some double foil wrapped in a towel and cooler. Better to have it resting nicely than making guests wait. Welcome and best of luck.

 

[gary s]

HAPPY THANKSGIVING

 from:

GARY in EAST TEXAS