Brisket help.

Started by TNRockyraccoon, January 10, 2014, 08:40:52 PM

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TNRockyraccoon

Hello wise smokers and advancers of the puck. I've got a 4.5lb brisket in the fridge. I plan on smoking it either late tomorrow night or early Sunday morning.

Now for the questions.

Do I need to trim any of the fat from the top of the cut?

I will use a mustard, brown sugar and dry rub to season it.....unless I should do something different?

What's my target temperature for smoking and cooking?

What's the target IT for brisket?

General idea on how much time I should allow for?

Any other knowledge you feel like sharing would be much appreciated.

Thanks.

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GusRobin

Quote from: TNRockyraccoon on January 10, 2014, 08:40:52 PM
Hello wise smokers and advancers of the puck. I've got a 4.5lb brisket in the fridge. I plan on smoking it either late tomorrow night or early Sunday morning.

Now for the questions.

Do I need to trim any of the fat from the top of the cut?
I usually trim down to about a 1/4 inch
I will use a mustard, brown sugar and dry rub to season it.....unless I should do something different?
Its a matter of personal choice. Sometimes I just use salt and pepper.
What's my target temperature for smoking and cooking?
What's the target IT for brisket?
I cook at 225* and shoot for an IT of 190-195*. I start checking for tenderness at about 185*
General idea on how much time I should allow for?
It depends on the brisket. I usually allow 1 1/2 to 2 hrs. with a larger (14 lb) brisket.I never have done one less than 12lb. Tomorrow I am doing a 6lb one for the first time. I am allowing 12 hrs.It will probably be done sooner and if so I will FTC. (wrap in foil, wrap a towel around it and stick in a cooler (no ice)) for a couple of hours. It can stay 3-4 hours and still be piping hot.
Any other knowledge you feel like sharing would be much appreciated.
here is a link to the recipe site - there are a few on briskets.
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

Thanks.

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"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

TNRockyraccoon

Thanks for the tips Gus.

I'm still having problems on time. I ended up running out of time on this one. It came to an IT of 160 and stalled there for 3 hours. I pushed dinner back two hours and still only reached an IT of 182.

The good news is that it was still delicious.

I know it can get better. Just need to learn to give much more time. This was a 4lb brisket and it was in the smoker for 9 hours at 225 -235. It probably needed one more hour but I had a group of hungry folks who were tired of waiting and getting violent.



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GusRobin

Always plan that it will take more time than you think. If it is done early you can FTC it for 2-4 hrs and it will still be hot and moist.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

Saber 4

Quote from: GusRobin on January 12, 2014, 07:35:32 PM
Always plan that it will take more time than you think. If it is done early you can FTC it for 2-4 hrs and it will still be hot and moist.

X2!