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Smoking my first brisket

post #1 of 10
7/3/08 at 3:00pm
Thread Starter 
I'm planning to smoke a brisket this weekend for the first time. I've smoked pork and chicken before, but never beef. My understanding is that I should keep the smoker at around 180-190.

Should I wrap the brisket in foil at some point?

Any other pointers from those experienced with brisket.
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post #2 of 10
7/3/08 at 3:46pm
If you plan to smoke brisket, you may find some good tips in this thread:

http://www.styleforum.net/showthread.php?t=70143
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post #3 of 10
7/3/08 at 4:05pm
Thread Starter 
Quote:
Originally Posted by thinman View Post
If you plan to smoke brisket, you may find some good tips in this thread:

http://www.styleforum.net/showthread.php?t=70143

I'm not sure if rolling papers would complement the flavor of brisket, though I'll try to keep an open mind.
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post #4 of 10
7/3/08 at 6:36pm
Do not cover the brisket w/ foil....just keep the temp around 170. A perfectly cooked brisket will have a slightly charred crust (bark) and 1/4 inch smoke ring.
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post #5 of 10
7/3/08 at 6:38pm
The lengths some people will go to get high.
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post #6 of 10
7/3/08 at 7:32pm
Brisket takes quite a while to cook so start very early in the morning. Many pitmasters like to brush mustard (plain old yellow type) all over the brisket prior to putting on the rub. Helps develop a nice crust. Most BBQ people like to keep the heat at between 200-220. Cooking at 170 just means it takes a lot longer. There are many BBQ websites out there. www.thesmokering.com is a good one. Here's a recipe off that site. I've never made this recipe, but it has the right idea. Take advatage of the smoke and throw on a few chickens or some sausage. The real key in smoking brisket....make sure you're not using corned beef!

http://www.thesmokering.com/Recipes/BellysBrisket.jsp
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post #7 of 10
7/3/08 at 8:46pm
Dude, first you smoke some weed than you eat the brisket
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post #8 of 10
7/5/08 at 12:09pm
Quote:
Originally Posted by bachbeet View Post
The lengths some people will go to get high.

lol. I was thinking the same thing.
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post #9 of 10
7/5/08 at 10:29pm
Make sure the fatty side is on top - that way it melts down and essentially bastes the meat while it's cooking. I'd also be very liberal with the seasoning since you are slicing the meat thin.
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post #10 of 10
7/8/08 at 10:51am
If you want some great brisket smoking advice.. go to

www.hornfans.com

Then, find and click on the "Rusty's Grill" section of the site.

There are many threads about brisket, the type of wood to use, the best smokers, where to buy the best briskets, advice on the fat cap, how to slice.

A treasure trove of information.
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