I am smoking my first briskets this weekend and need advice on temp and wood. I have a flat that is 3 lbs and a point that is 2.5 lbs. I have found a good rub on one of the other posts. Any suggestions would be appreciated.
Welcome KAG, I'm sure the experts will be getting up soon and giving you great advice. When do you plan on eating the brisket?
Thanks bundy. We will eat at about 2:00 on Sunday.
Me I would use 225*F for the temp and 2-3 hours of smoke of your choice. Are you going to pull these? If so you want an internal temp of at least 185*F.
A old Texas BBQ'r told me once If you pinch it and a piece just flakes off, it's done but he didn't have any feelings in his fingars so I'm not sure if that's the way to go :D
I was thinking on using the JIM BEAM SMOKING BISQUETTES. Any suggestions?
I believe Jim Beam are just Hickory wood, not sure on that but I like Hickory
The Jim Beam pucks are actually made from the oak barrels that the Jim Beam was aged in....Although I could be wrong also ::)
id do oak , jim beam oak, maybe a maple or two, smoke for 2 to 3 hours depending on how much smoke flavor you like, and cook at 225 till an IT of 170 to 180 ( 180 seems to be better ) and figure 1 1/2 hr per pound to be safe
Nope you not wrong about oak and Jim Beam barrels...By law Bourbon must be made in NEW white oak barrels...We have stopped at the Jim Beam company, I think 4 or 5 times... :D
If you follow this link these ones are hickory
http://cgi.ebay.ca/Bradley-Smoker-Jim-Beam-Hickory-Biscuits-Bisquettes-NEW-/390169879684?_trksid=p5197.m7&_trkparms=algo%3DLVI%26itu%3DUCI%26otn%3D3%26po%3DLVI%26ps%3D63
Thanks for the great input. I will use the advice beefman and use the jim beam with a couple of maple. Thanks again.
Those are small cuts for either a flat or point. If they don't have a good fat cap on the flat, it may come out dry. Especially if they have been trimmed, as much as I hate to mask the flavor of brisket, you may have to place a rack of bacon above the brisket, so that the drippings from the bacon bast the meat. Or just leave it in the smoker long enough to apply smoke, then use a braising method.
You can use the kitchen oven or smoker to braise. Either place it in a foil pan and tightly foil, or double wrap it in heavy duty foil, and add some liquid such as low sodium beef broth.
Well I put the briskets on at about 6:30 this morning and the internal temp is at about 175, so they are almost done. I took Habanero's advice and actually used the 3-2-1 method. I just took the tin foil off and they are both very moist. They are now back on for the last hour. I will update this evening on the verdit along with some photos.
Well the brisket was a hit. There was no brisket left and plaenty of ham. ;D I have pictures but not sure how you post them. Once again thanks to everyone who provide some advice.
Read this to learn how to post pictures:
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768 (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768)