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4 replies

Brisket tonight

FM Former Member
Tonight's the night, I think. I've got a 13.25 lb CAB choice packer, and a 009. I've read several of the posts, but have a few questions. To trim, or not to trim the fat, that's the question. 101 states for newbies to cook it all together as opposed to seperating the point from the flat before the cook. I've only got hickory wood chinks for now, will they suffice, and how many oz.? Also for the temps, I've heard anything from 180-205? How about the rub? Anything simple like paprica, garlic, chili pepper and some brown sugar? I'd like to serve some (understanding) friends tomorrow night at 630pm. Your thoughts?
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B bacchus2bMember
I've only been playing with my Cookshack for six months, but here is my $.02 cents:

- Don't Trim, insert packer fat side down (towards heat)

- 4 to 6 oz Hickory Chunks

- Shoot for around 192 internal, start poking at 188 in the flat until there is little if any resistance.

- Use the rub that will make you happy. Some old-school joints here in Texas just use course salt and pepper on Brisket.

Hope it turns out well!
FM Former Member
I agree with Bacchus on everything execpt, I put the fat side up on the next to top rack.
I go for maybe 1-2 oz. more of the hickor and also go for 191-192*. After checking for how you like it, take it our, wrap with foil and let it sit for at least 30 minutes to an hour.
Go to find and type in brisket and read!! Have faith, keep it simple.
FM Former Member
Well, I may not be much help but will tell what I do with brisket. I do 8oz of hickory, don't trim, fat up, 225 degrees and cook to around 190. I rub with some butt rub mixed with some brown sugar. I know, it is a butt rub but dang that stuff is good. Don't get anxious, it takes lots of time to cook. Good luck.
FM Former Member
We'll it's already in the smoker, so let us know how it went.

For a newbie, no more than 4 oz, maybe only 1 or 2. Without knowing someone's preference for smoke, I'll even recommend less. It's easy to eat meat without enough smoke, it's not if it's oversmoked.

Start probing at 190 in the thick portion of the flat looking for slight to little resistence.

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