First attempt at Brisket

[veldy12]

Hi all - Gonna smoke my first brisket this week and looking for some tips. I've got about a 4 pounder with maybe a 1/4" fat cap.

Wondering a couple things:

What temp works best?

How many hours of smoke?

Is the FTC method madatory/preferred?

Any advice is greatly appreciated!

Thanks,
Nate

[FLBentRider]

I use 200-225F, with four hours of smoke.

FC is not mandatory, but highly recommended.

[Caneyscud]

Just be sure not to take it up to too high of a IT.  I've been taking briskets off about 185 to 190 IT recently with good results (whole packers) 

[ArnieM]

I've been going for an IT of 180 or so.  The FTC is not required but you'll want to let it rest anyway, so ...

[BuyLowSellHigh]

FTC is not required, but you'll probably like it a lot better if you give it at least 1 hour.

[TestRocket]

I’ve yet to do a brisket (but will be maybe after turkey day) so I’ll be watching to see how yours comes out. Good luck!

[DTAggie]

Four hours of smoke and IT of at least 180*.  Give it some time to set up after you take it off.

[Habanero Smoker]

As others have pointed out FTC is not required, but you may want to add some liquid and wrap it tightly with foil, during the resting period. Cook's Illustrated tested this method. What they did was to tightly wrap the brisket in foil after it was fully cooked, and added beef stock prior to wrapping. Then they allowed it to rest. During the resting period, the liquid was absorbed into the meat. Then they sliced and served.

[SouthernSmoked]

Hello

I like to bring my brisket up to around 195f to 203f IT.

Here is one that I did just a couple of weeks ago using my Bradley.
http://forum.bradleysmoker.com/index.php?topic=18786.0

Hope this helps!

Enjoy!!

[veldy12]

Hi folks - apologies for the lack of updates as well as pictures, been a busy week and the wife had the camera and was out of town last week. Anyway, the brisket turned out pretty good I thought for my first time. I smoked it for 4 hours and then brought the IT up to 177 and then FTC'd it for about 2 hours and it was pretty good.

I used mostly hickory with a bit of apple and I think next time I might try mesquite as I've heard that's best with brisket?? I goofed up and put the rub on before the mustard slather so the bark wasn't as crisp as I was hoping for - clearly a rookie mistake, but certainly one that is correctable!

I'm not as familiar with the packer cut etc. terminology, but this one came from a half beef we bought from my wife's uncle who is a farmer. There was plenty of fat on it and even though I trimmed some off it was still pretty juicy except for the skinny end.

All in all, everyone liked it and the leftovers were reheated slowly in the oven last Saturday and sliced onto sandwiches that my brother and I enjoyed while watching the MN Gophers finally get a conference win in football!

Thanks again for all the tips!

Nate

[kaskiles]

I goofed up and put the rub on before the mustard slather so the bark wasn't as crisp as I was hoping for - clearly a rookie mistake, but certainly one that is correctable!

I've read on here that people go either way with the order of the mustard slather and rub, there didn't seem to be a correct one, just personal preference.

Sounds like a nice brisket.