Ok, getting ready to try my first Brisket in my new AmeriQue.

I have a 10lb ibp packer that I have rubbed and sitting in the fridge, and the plan is for dinner tomorrow night.

I was going to start it in the smoker at 9pm at 200 degrees until tomorrow morning at 7-8am and then bump it up to 220 or 225 till the internal temp hits 190 degrees. Probably checking once the temps hit 180 for tenderness.

Then pulling it out, wrapping in double foil and storing it in a cooler until dinner time.

Does this sound like a sound plan? Should I add some liquid when I rest it in foil? (1/4 cup water, 1/4 cup apple juice)

Any other suggestions? Type of wood? I was thinking Hickory and Apple, but have some JD oak and cherry and pecan I can use also.

Thanks all!

Onyx

For foiling, if you add a liquid, add one that will enhance the flavor. Just adding water, to me, would be a waste. A little AJ is fine. Some beef stock or au jus works good too.

Wrap it with the fat down so the meat side doesn't "stew" in the liquid.

Don't worry if it finishes soon. Double wrapped in a cooler will stay warm for quite a while and I prefer to let me sit a couple of hours when I can.

Good luck!!!

Apple and cherry wood, but not too much.

I like the pecan, I do not think you can go wrong with any of them.....I think I must like more smoke than most. I would put a decent amount of wood in for brisket...

I usually use Apple and Hickory or apple and Pecan. I also like a lot of smoke so I use plenty of wood especially on a 10# brisket. Start off with less wood and change the amount to your taste.

The last 15 pound untrimmed packer I did I used 2 oz cherry and 2 oz apple. It was very smoky. This was in a Smokette though and not an AmeriQue.

You can't go wrong with any of those woods. Consider including some hickory in the mix as some of the fruit hardwoods may be a little too mild. However, smoke is a purely personal preference and one woman's "this is disgusting" amount of smoke might be another woman's "wow this is the best thing I ever tasted."

In an AmeriQue I would go with 2 to 4 ounces. Start with 2, then increase the amount of wood in the next load if you want more smoke flavor.

Well we did the brisket, starting it out at 200degrees at 9pm at night, and bumped it up to 225 at 7:30am.(used pecan and hickory, about 4-5 oz) It was reading 185 at 4pm, so the wife pulled it out and foiled it with a 1/2 cup mixture of water and AJ) and wrapped it in towels in a cooler till 6:30pm.

When I opened it at 6:30 to trim the fat and chop / slice it up it was still steaming hot!

The flat was still a bit firm, and not falling apart like the rest of the brisket was, but once I sliced it thin against the grain it was great! Our guests (who realized they were being Guinea Pigs for our cooking) said it was the best brisket they ever had. We served it with corn on the cob and some "Old Mule" BBQ sauce on the side. (quite tasty, if anyone has a recipe to duplicate it, please let me know)

I just need to figure out how to make the flat of the brisket as tender as the rest was, and I will be doing great!

Thanks for the assistance all, I appreciate it!

Onyx

You probably needed around 10* more internal.

Stick your probe through it , and it should feel like butter.