Help with Brisket

[Smoke THIS]

I am going to try a brisket for the first time this weekend. I am looking for suggestions. I like a smoke flavor, but not over powering. How long should I smoke and what is a good temp, and how many hours is the average cook time?

Thanks in advance!!!

[BuyLowSellHigh]

On brisket there are no simple, easy answers.  There are many ways to cook brisket and come out with a great result.  Each will produce a different result, so it is largely a matter of taste and preference. While there is no simple and general answer, there are a number of excellent references here to help you get started.

First, I suggest you start on the Recipe Site under Beef and looks at both the WTS and Brisket Pachanga versions.  Very different, but both good, both TX-based in their origins.
http://www.susanminor.org/forums/forumdisplay.php?146-Beef

Next I'd suggest you read through this recent thread for answers to questions similar to yours.
http://forum.bradleysmoker.com/index.php?topic=20049.0

Since you mentioned you don't want too much smoke, on your first I would suggest maybe 4 hours with something like oak or pecan.  That will give you a foundation and you can modify as you desire on your next brisket.

[OU812]

When doing a brisket I like 4 hr Oak with a cabnet temp of 220.

After the smoke dump the water pan and refill with HOT water, then dump and refill the water pan every 4 or 5 hr.

The pan might look like its still full but its not water, its mostly grease and you dont want that to overflow in the smoker, think grease fire.

I do all my smokes with the vent wide open, its stuck there now.

I keep the seasonings simple, salt, pepper, granulated onion and garlic, kinda like you would do a steak, if you like it on a steak you will like it on a brisket.

I like to taste my brisket, not the rub.

You can figure about 1 1/2 hr per pound to get you in the park but ALWAYS go by Internal Temp when cooking in the smoker.

I like to take the IT to 180 or 185 F then pull out and wrap in Restaurant grade Plastic wrap then a wrap in a Towel then place that bundle of joy in an Cooler, like the one you put your beer in when its hot out, just dont put any ice in it.

I do the PTC, Plastic, Towel, Cooler but most folks here do FTC, Foil, Towel, Cooler.

Let it sit in the cooler for a couple hours to let the juices reconstatute then slice and serve.

This is the way I like it, experiment and find the way YOU like it.

Good luck.

[classicrockgriller]

The grade of meat you choose will also have a direct result

in how your finish meat will taste and cook.

If possible, I would go with choice. It is a little more $$ than a

select grade but it also is a little easier to get right the first time.

Good luck and be sure and share your pics.

[OU812]

Oh Ya.

No pics, didnt happen.  ;D

Choice is the way to go.

The only thing I can tell between Choice and Prime is the cook time.

Select is touch and go, could be good or could suck.  ;D

When you go to buy one make sure its flexable, I bend it in half, the easier it bends the more i like it.

[DTAggie]

Looks like the pros have you taken care of.  Listen to OU812, a good bend on your meat is good!