beyond butt....

BDDM,

I just did a 11 pounder in my Smokette. All ya need to do to make it fit is fold the flat under the point.

When I opened the door for the 1st time 11 hours into the cook it had shrunk enough to rearrange and lay flat on the 14" x 14" rack.

If you read Smokin's 101, and are confident with butts I'd say go for the brisket.

BDDM -- Go ahead and try the brisket. It should fit in your smoker. You may have to fold the thin part of the flat under itself but that's ok. It's going to shrink up quite a bit.

You might want to start simple with your spices or go whole hog (er, beef) and spice it up real good. Salt & fresh ground pepper are basics, go with the heat of choice, heck there are so many options.

I usually take Tom's advice and set the smoker at 225˚ and take the brisket to 160˚ internal then wrap in foil, adding 50/50 beef broth & black coffee. Run the puppy up to 195˚ to 200˚ and it should be melt-in-your-mouth tender!

Visit the Brisket Archeives and look around for something interesting.

Experiment & have fun. Take good notes and learn from your experiences!

Good luck and let us know how goes it!

Thanks for the tips guys.

The butts have turned out great every time. The ribs were a bit blan, but I think I can refine that some.

I'll give a brisket a go, I'll try and write up my cook plan, and get one in the oven tonight...

Thanks for the advice,
Barry

For a pictorial on a big brisket on a smokette or an 008 go here.http://www.lamaine.com/bbq/

Thanks for the link, looks great.

Also, about the coffee and beef broth... I'm not sure about the coffee, we're not coffee fans, would it be ok to leave it off? Also, and idea how much I would need, and how to keep it in the foil?

Thanks,
Barry

Nope! Coffee is not esential, just adds a little bit of a bold flavor. Might mingle a little BBQ sauce with the broth...

When the brisket reaches 160˚ take it out of the smoker, lay it on enough foil to totally wrap it. I would suggest double foiling in case you spring a leak. Fold the foil up around the corners and sides of the brisket to make a resivoir to hold the broth/stock. Use 1/2 to 1 cup. Finish foiling the brisket, totally engulfing the brisket. Put it back in the smoker and run the internal temp up to 195˚ / 200˚. That should do it

thanks for the tips wheels, it's going in tonight... I'll be ready with broth mix...

Thanks again,
Barry

I've done 14+ pound packers in my Smokette without folding.

Or you can do as Paul Kirk teaches and hang your brisket vertically. Should work well in your 50.