- Oct 15, 2006
- 39
- 10
Hey Y'all
I've have a New Braunfels - Oklahoma Joe smoker, offset firebox. I tried doing a brisket a couple years ago, shortly after buying the smoker. I had no clue what I was doing. I woke up at 1 a.m. to get things started, then woke up every hour or so to check on it. I pretty much slept through the Indy 500 and Cocal Cola 600 during the smoke. When it was all said and done, it was one really lousy brisket. Wood was too green, brisket tasted terrible and dry.
Since then I've done tons of Beer Can Chickens and ribs, I seem to have a good handle with those two and my smoker.
So now I'm planning to attempt a brisket again, and looking for suggestions.
I've smeared the brisket with mustard and Jeff's dry rub early this afternoon. I plan to get up around 4a.m. to fire up the pit. I've pre loaded it with Oak Lump Charcoal to get started and plan to toss Hickory logs on it once the fire
is going. Somewhere in the process I plan to add a beer can chicken to the mix just in case I hose the brisket again.
I plan to hold the temp at around 220 - 230, I believe it needs to get up to 180 before I pull it off. It's a 10 lb. brisket, any suggestions as to how long this takes? I'm in Houston and it should be in the low 80's tomorrow. Once I hit 180, do I need to wrap it in towels and put it in a cooler? If so, for how long?
Any suggestions would be really appreciated. I will post pics as the process goes.
Thanks!!!
Eddie
I've have a New Braunfels - Oklahoma Joe smoker, offset firebox. I tried doing a brisket a couple years ago, shortly after buying the smoker. I had no clue what I was doing. I woke up at 1 a.m. to get things started, then woke up every hour or so to check on it. I pretty much slept through the Indy 500 and Cocal Cola 600 during the smoke. When it was all said and done, it was one really lousy brisket. Wood was too green, brisket tasted terrible and dry.
Since then I've done tons of Beer Can Chickens and ribs, I seem to have a good handle with those two and my smoker.
So now I'm planning to attempt a brisket again, and looking for suggestions.
I've smeared the brisket with mustard and Jeff's dry rub early this afternoon. I plan to get up around 4a.m. to fire up the pit. I've pre loaded it with Oak Lump Charcoal to get started and plan to toss Hickory logs on it once the fire
is going. Somewhere in the process I plan to add a beer can chicken to the mix just in case I hose the brisket again.
I plan to hold the temp at around 220 - 230, I believe it needs to get up to 180 before I pull it off. It's a 10 lb. brisket, any suggestions as to how long this takes? I'm in Houston and it should be in the low 80's tomorrow. Once I hit 180, do I need to wrap it in towels and put it in a cooler? If so, for how long?
Any suggestions would be really appreciated. I will post pics as the process goes.
Thanks!!!
Eddie