Smoking brisket for dummies... Please point me in the rot direction

Discussion in 'General Discussion' started by randytx85, Jul 12, 2013.

  1. randytx85

    randytx85 Newbie

    Ok so I have a masterbilt electric smoker and so far I yield good results with simple stuff. I have tried smoking brisket before and I just can't get it right. The prepping and mopping I seem to understand well. What I, wondering is the cook temp, the temp gauge on mine shows 240 ish before it will actually begin to smoke. I always smoke on e top rack because it is above the temp gauge so I figure the temp will be a little lower. Also I have seen people smoke them in the tin foil pans and they kinda just cook in there own juices. What's your input? Anything is greatly appreciated for a newbie like me.
  2. Hello Randy! I see you haven't made it by Roll Call  as of yet, so would you mind introducing yourself and it would be great if you updated your profile to include your general location (state is fine). It helps folks to know what part of the world you are in when giving advice and such. Thanks so much.

    I'm guessing that you have checked the chamber temp of the smoker with a good therm because sometimes the set temp is not the same as the actual chamber temp.

    Brisket is usually done low and slow at temps of 225*-250* and will take quite a long time to cook. Here's a Basic Brisket Smoke for you to read through

    You can also use the handy search bar at the top of the page to look for more.

    Good luck and let us know how it turns out!
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Alesia is right on the money as usual!

    Check out the link she provided.

    The only thing she didn't say was that you can also cook a brisket at higher temperatures and it will get done faster and still be tender and delicious if cooked to the proper internal temperature - somewhere near 200* F.  I sometimes cook mine between 275 and 300.

    One other thing, I don't mop or spritz because of the fact that every time you open the smoker to do so you loose valuable heat to the meat!  Leave the smoker closed and monitor the IT of the meat, when it gets close test it with a toothpick...if it slides in like going through butter it's ready!

    Some folks like to inject...I just add a good layer of rub for overnight in the fridge then another coat right before it goes on the smoker.

    Good luck

  4. bruno994

    bruno994 Master of the Pit

    Agreed, skip the mopping and spritzing.  Here is a how I cook them and I cook alot of briskets.  Pay special attention to the last sentence... 

    250 pit temp, smoke for 4 to 6 hours until the IT reaches 160 or so.  Fat side up or down, your preference, but if your heat source is below the meat, go fat side down to protect the meat from direct heat which defeats the purpose of smoking meat.  Wrap in foil or butcher paper your choice once the IT has reached 160 (if your not a wrap guy, at the very least pan it at this point to catch and save the precious juices that will begin to come from the meat as it enters the stall, these juices will come in handy later for vac sealing leftovers or if your brisket turns out dry), continue the cook until the meat reaches 195 IT, at this point start probing the flat section (thin, lean end) every 30 minutes or 5 degrees of IT increase, until a toothpick can be slid in easily, like probing a tub of butter. Once you have reached this point, pull the brisket from the pit, vent the foil or other wrap for about 10 to 15 minutes to allow the cooking to stop and the excess steam to escape, wrap in foil or foil pan if it is not already, place in a cooler wrapped in towels for at least 1 hour, 2 or more is better.  Once the IT of the meat has dropped down to 160 or below (optimal temp for the juices to have been redistributed through the meat), it is time to slice it and enjoy.

    Have fun and most all have patience!

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