Author Topic: Need some help on a brisket  (Read 1955 times)

Offline mitchf350

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Need some help on a brisket
« on: December 02, 2010, 08:01:39 pm »
Just bought my Obs today, got her seasond. I told my wife to pick up a brisket. She bought a small 2.5lb flat (I could eat the whole thing my self) This is going to be my first, I got my prep all figured out, but what temp should I smoke it at and how long. Im thinking 180* for 6hrs? Thanks

Offline Brisket Lover

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Re: Need some help on a brisket
« Reply #1 on: December 02, 2010, 08:16:04 pm »
220 till it's done and around 4 hours of smoke.

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Offline DTAggie

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Re: Need some help on a brisket
« Reply #2 on: December 02, 2010, 08:19:12 pm »
220* until you hit an IT of 185*.  Then FTC a bit.  That small a brisket you better keep it on the top rack.

Offline mitchf350

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Re: Need some help on a brisket
« Reply #3 on: December 02, 2010, 08:29:24 pm »
Haha I was off a bit huh. Guess 180* is the IT. What is FTC? Front top Center? Thanks for the quick help.

Offline classicrockgriller

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Re: Need some help on a brisket
« Reply #4 on: December 02, 2010, 08:31:45 pm »
Foil/Towel/Cooler

Double wrap of foil

Wrap in towels

put in a room temp cooler (no ice ;D )

Offline mitchf350

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Re: Need some help on a brisket
« Reply #5 on: December 02, 2010, 08:38:29 pm »
Oh boy Ive got some reading to do on this forum! Tons of terms and techniques ;D Thanks again

Offline DTAggie

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Re: Need some help on a brisket
« Reply #6 on: December 02, 2010, 09:14:53 pm »
Don't fret Mitch. It's easy with Bradley.  What are you measuring your IT* with?

Offline FLBentRider

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Re: Need some help on a brisket
« Reply #7 on: December 03, 2010, 06:37:18 am »
If the brisket doesn't have a fat cap - with that size it is probably a "market trimmed" brisket - you may want to put a bacon wrap on top to keep it moist.
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Offline Brisket Lover

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Re: Need some help on a brisket
« Reply #8 on: December 03, 2010, 06:42:23 am »
If the brisket doesn't have a fat cap - with that size it is probably a "market trimmed" brisket - you may want to put a bacon wrap on top to keep it moist.

Very good advice

Offline mitchf350

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Re: Need some help on a brisket
« Reply #9 on: December 03, 2010, 07:38:35 am »
Don't fret Mitch. It's easy with Bradley.  What are you measuring your IT* with?
I have one of those thermometers with the probe. I can just run it through the vent and in to the meat. Im going to get this guy going at  about noon, just in case it takes a little longer its about 20* here in chicago.

squirtthecat

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Re: Need some help on a brisket
« Reply #10 on: December 03, 2010, 07:41:23 am »

Good luck!   I'm to the south of you, near Springfield.

We're a few degrees warmer.