Beef brisket first time

[Brady Smoker!]

Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?

[Ka Honu]

Best advice you're gonna get is to go to the recipe site here and read the tutorials in the beef section by Pachanga and WesTexaSmoker.  Then, if you still have any specific questions, ask away.

[mikecorn.1]

A big ole Texas Ditto on that up above by the Turtle  :)

[Up In Smoke]

x3 on the turtles suggestion

[Kahunas]

Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?

Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.

[GusRobin]

Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?

Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.

when you crutch, at what temp do you put in foil and for how long or to what temp?

[Kahunas]

Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?

Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.

when you crutch, at what temp do you put in foil and for how long or to what temp?

I crutch at 165 and leave it on through the FTC. I like to pull my brisket and FTC when it hits 190-195.

[Brady Smoker!]

It sounds like the same method i used for my pork butt on the weekend, it turned out amazing using the texas crutch im a big fan i will use that for a brisket too

[Ka Honu]

The "Crutch" and similar methods are great time-savers and produce an excellent product but have one drawback - you don't get as much (or as crisp) bark.  Not really an issue for most but you should take that into account.