So many questions....

Discussion in 'Roll Call' started by kcsandip, Jan 3, 2016.

  1. kcsandip

    kcsandip Newbie

    So our kids got us a MES for Christmas. I decided To do a brisket today, so yesterday I read, and read, and read. Wow....so many options!


    First I preseasoned it last night, and put my bag rubs on the (untrimmed) brisket ..approx 7#. This am...I soaked my wood chips, plugged in smoker. So far...so good. When temp reached about 230...I opened it to put in brisket, water, chips. When I closed it, temp was down to 100. (yes..a cold am in Kansas) do I need to preheat the smoker? Seemed to be a waste of time.

    22nd ?... For 7 lb brisket...is it really 1.5 he/#....so 10 hrs at 225*? I didn't plan on eating at 8 pm tonight. :(

    Any advice welcome. Thanks!
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome KC!  It's difficult to rush a brisket.  They are done when they are done.  And yes as a rule of thumb 1.5 hours per pound.  Most of us cook to an internal temperature rather than time.  Good luck with you smoke.

    And again, Welcome!

    b
     

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