Hey All, I'm a rookie but a friend wants me to do a Brisket she has. about 6.5 lbs. I want to do this easy so i found A recipe that uses no crutches and he smokes it for 10 to 11 hrs. however that one has a big fat cap and mine is trimmed. so of course I'm going to layer the top with a lot of BACON. How long do you think it will take without a big fatcap or is it going to dry out on me.
basic rub of 1 part salt, 1 part turbinado sugar, 1/2 part paprika, 1/2 part black pepper, and a 1/2 part combined cumin, garlic powder, and onion powder smoked for 4hrs.
thx for the help
At what temp are you planning to smoke/cook the brisket and to what internal temperature do you intend to cook it?
Suggest 225 degrees until 185-190 Internal temp
225 to about 190ish is that about right
Quote from: KyNola on September 03, 2014, 07:19:24 PM
At what temp are you planning to smoke/cook the brisket and to what internal temperature do you intend to cook it?
225 190ish is that about right
Yes you want to cook at 225 until 185 or 190 degrees internal temp
Given a 6.5 brisket I would plan on a 10-12 hour total smoke/cook time based on 225 degrees. If it is done sooner you can always FTC it for several hours.