Beef brisket

[Cold Smoke]

I'm just too busy right now to do a search on this topic. I'm gonna try my hand at my very first brisket- about 8 pounder- untrimmed. Any tips or pointers on this? Should I trim off any chuncks of fat or just leave as is? Looks like there is approx half an inch of fat on the top side (?). I'll probably use a rub from Smoke and spice book. Also do the FTC for an hour or two. With what do you serve the final product? A nice crusty roll- any sauce, mustard? Do you trim off any remaining fat after its cooked? Do you slice or shred like a pork butt. I've never tried brisket before so it's a whole new adventure for me. What kind of time am I looking at for total cook time? At what temp do I pull from the BS? What kind of wood- I have pretty much all diffrent types- oak, pecan, hickory, apple, blended...

Much appreciated![8D]

Cold Smoke

[SMOKEHOUSE ROB]

go here and scroll down this will answer any ? you have about brisket, cook at 210, untill 190 pull it wrap it with foil and a towel put it to rest in a ice cheast, for a few hours, give it about 3 hours of smoke oak or peacan your choice or mix it up a bit , lather up your brisket with mustard then some rub, will take about 9 to 12 hours , you will lose some wieght from trimming it,
http://www.virtualweberbullet.com/brisketselect.html#burntends

[BigSmoker]

CS,
Lots of ways to do brisket as far as rubs, mustard smeared, trimmed, etc.  But cooking main rule low and slow.  Cook at 225°f until internal is 185°f then FTC2(2=2 hrs.).  This temp will produce a nice sliceable brisket that can be served on a bun or eaten by itself.  Apply favorite sauce if you like but make sure you taste some without the sauce too.  I have used just about every kind of wood on brisket but pecan/apple 2:1 works good for me.  I wouldn't trim any fat on this one.  The fat helps keep it moist.  An 8 lber sounds like just a flat?  I would think you are looking at at least 12 hrs on the cook/smoke but they are all different.  Have fun.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[MallardWacker]

Word on BigSmoker,

Doo what da man sez, youd had kno problem.  Really doesn't get any easier.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...