Brisket time
 

Trying my hand at smoking a brisket again. I have not done it since I moved from Dallas over four years ago. I just have an electric Brinkmann. It was a gift and if I keep it up, I'll get a real smoker. I'm not sure how long it will take and I don't feel like staying up all night, so I'll probably be finishing it up in the oven. At least I admit it! Hope of have it on my 5:00 AM and served at 6:00ish.

I've been reading some of the smoking message boards this week, realized how clueless I was.

All rubbed up and in the fridge.

http://forums.pelicanparts.com/uploa...1370657898.jpg

Nice! Expect about 1.25hours/pound at 225°F. Good smoke for at least 4 hours, fat side up, then foil it.

That is about what I remember doing before. The electric smoker maintains 250, so I think it was an hour per pound. I'll be good if that is true. The smoking websites all state 1.5-2 hours per pound and getting to an internal temp of 195-205. I didn't take the temp before, but 200 sounds warmer than I would have done without hearing the advice.

193°F is the magic internal temperature.

If you decide to upgrade the smoker, I would suggest the Weber Smokey Mountain. I can run 225°F for over 12 hours without adding charcoal.

Nice :)

We don't get real brisket here in Australia... They just don't do that cut anywhere here... But that doesn't stop me trying to smoke stuff similarly...

Currently using a 22.5" Weber kettle, but looking at the ProQ copy of the WSM in the next 6 months or so...

The Weber does a decent job, but you've gotta keep on top of it to get the temps right... and you have to open it to add coal too often...

Just did one a couple months ago. 19 hour cook. Several hours in the smoker then into the oven at 225. Cooked to 195.

Have you read the brisket article at the Virtual Weber Bullet? Tells you everything you need.

http://www.bbqpits.com/backyard_smokers/20x36_deluxe_smoker.htm

This here one is the one that I have..and boy the prices have gone up since I buy mine.

Finished whole briskethttp://forums.pelicanparts.com/uploa...1370749516.jpg

I cut off the point, cubed it and threw it in the pan with the juices. Cooked for another two hours and put in cooler for about 3 hours (had to wait until the guest left). Upon tasting it, my daughter said, "this is heaven."

http://forums.pelicanparts.com/uploa...1370749633.jpg

Overall, I think the brisket was a little dry. Maybe because I was told at it was for chopped sandwiches, and I cooked it to 200 degrees. I think I read that it should go to 205 for chopped, but didn't have time to look it up. All cooking was done on the smoker, I didn't have to finish it in the oven.

I woke up at 3:00 and it was on the smoker at 3:40. Took off the whole brisket at 4:40, so 13 hours for an 11 pound, closer to 10 after trimming.

Now to start practicing, my advances in the weight lose thread could be in jeopardy.

Looks good but does look a bit dry. Trial and error will have you becoming a pit master in no time. I've been thinking about getting into Charcuterie and want to try making a home made prosciutto and some salamis and coppa.

This is a great website and forum (scroll to the bottom for link), lots of great info and pretty active. Now I just have to get around to building a curing chamber.
Making homemade sausage