Could Someone Give me Advice on Smoking Beef Brisket with Cookshack Smokers? | Cookshack

ElizashahhMember

Hello there,

I am new to using my Cookshack smoker and could really use some advice from the seasoned veterans in this community. I recently bought a Cookshack SM025; and I am planning to smoke a beef brisket this weekend for a family gathering. I have had some decent success with ribs and chicken; but brisket feels like a whole new challenge; and I want to make sure I get it just right.

When choosing a brisket, do you have any recommendations on the ideal size or cut for smoking in the SM025? I have heard mixed opinions on whether to go for the flat or whole packer cut.

What temperature do you typically smoke your brisket at, and how long should I expect it to take for a brisket around 10-12 pounds? I

I am still experimenting with different types of wood for smoking. For brisket; which wood works best in your experience? Should I stick with hickory or mix it up with mesquite or oak?

Also, I have gone through this post; https://forum.cookshack.com/topic/convince-me-that-i-need-to-consider-aws-devops -cookshack-for-commercial-operations which definitely helped me out a lot.

Do you recommend wrapping the brisket at a certain point during the cook, or is it better to let it smoke uncovered the whole way?

Thanks in advance for your help and assistance.

9/18/246:00 AM

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oldsargeAdmin

Your smoker is small so a whole packer is going to be large. However you can divide it separating the point from the flat. 225 degrees, dry rub, hickory, and monitor both pieces of meat with remote thermometer. Remove when IT reaches 195, wrap in heavy foil and place in cooler till serving time.

9/18/2410:25 AM

Tons of advice and opinions. Best bet is to use the search function. Take notes after every cook and don’t expect a home run on the first one.

9/25/2410:06 PM

As soleman said, LOTS of info out there. Best advice I can give: cook to temperature, not time. Every piece of meat is different.

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