I have a 10.50 lb brisket, i bought it at W W and rubed it down with some rib rub and a bunch of other stuff. Was in the ref for about 15 hours. put it on at 10:30 pm last night. meat temp was 41 degrees. Checked it at 5:30 am this morning it was at 157 degrees. Moved temp from 200 to 225. Anyone have any advice! I have read the brisket 101 and all other info I could find in the forum....Need all the help I can get...

Sounds like you are ok.

It might take it 3 hrs to move through the 160�-170� plateau and then it will move more quickly.

When it gets around 185�,check several places in the flat with an instaread and see how the probe penetrates it for tender.It will probably need to go to a higher internal and then rest in foil.

Temp at about 1:30 pm was 175

Briskets have a mind of their own.LOL

GM.

How did it finish up?

Cooking at 200 will extend the time significantly, not a bad thing, but at 200, it's usually more than 2 hours per pound.

Russ

I pulled it or rather my wife pulled it at 3:00 pm. Brisket temp was 192, I had her foil it and put it in a cooler till I got home at 5:00 pm. The meat was so tender you would not belive. I would only change 2 things, next time I will get a choice cut of meat I hope with a little less fat on it, and I am going to change up the rub some, not the flavor I was wanting. One thing else and you guys may be able to help me no this how long should you leave a 8 to 10 lb brisket in the ref. after you rub it down.

I bring my brisket out of the fridge, rub and let stand until I am ready to smoke (usually about an hour). I can't tell the difference between that and marinating for longer periods. On a side note, the other day I reseasoned my brisket about 1/2 way through the cook. Everyone said that it was the best brisket yet. The bark had a killer flavor and just the right bite to it. I'm sure others will weigh in on the proper way and time to season.

Mark

Usually the problem is not enough fat on a flat.

Choice is almost always a good thing.

GM,

How long you leave the rub on is personal preference. If the flavor is too much, don't let it sit on as long.

Agree with Tom on the Choice. Always go with choice if possible. Selects can be an issue, at least for me they have been.

As for fat, don't go for less fat, that's what made it so moist. If you need to just scrap the fat off it before you slice it, as it's usually the consistency of jello and scraps off easily.

Smokin'

Thank you guys for all your help....I will let you know how the next time turns out when I do it..By the way the Smokete is sure getting seasoned good...

I must say that what looks like a real fatty brisket can turn out to be delicious. Plus, fat carries flavor into the meat. Congratulations, GMUSSER!!!
Peggy