Hi all, Going to try and smoke a brisket, I was wondering how many hours of smoke and what is the best wood? I was going to try Cherry, I would appreciate any suggestions. I am really new to this so any advice would really help.
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Welcome to wonderful world of smoke! I personally like to use either mesquite or hickory for brisket but it definately is pretty much a matter of personal preference. Experiment, take good notes and discover what you like the best. Depending upon the size of the brisket it might take 8-12 hours. If you don't have one yet a remote thermometer is almost a must and save you opening up the smoker to check your temperature. Each time that you open the door you add time to your cook. Let us know how it comes out.
Welcome to the forum, Billy.
We don't know what smoker you are using.
Small, trimmed, flat cuts will dry out easily, but will get done faster.
A nice packer cut will take much longer than 8-12 hours in a Smokette at 215*.
Lots of variables determine doneness.
Have you studied up using the forum search feature?
We don't know what smoker you are using.
Small, trimmed, flat cuts will dry out easily, but will get done faster.
A nice packer cut will take much longer than 8-12 hours in a Smokette at 215*.
Lots of variables determine doneness.
Have you studied up using the forum search feature?
Check the link at the top of this forum "Brisket 101" some basic info to help.
Good luck and welcome.
Good luck and welcome.
Thank you all, I am using a charbroil offset smoker box smoker. Unfortunately this time I have a flat but ordered a whole brisket today.
From reading I learned to maintain the temp around 225 degrees but for what period do I add wood for smoking first 2-3 hours or during the whole cook. I am also using lump charcoal.
This morning I coated the brisket with yellow mustard and then applied a rub I made wrapped in saran wrap and refrigerated. Should I apply a mop during the cook since I have a flat?
From reading I learned to maintain the temp around 225 degrees but for what period do I add wood for smoking first 2-3 hours or during the whole cook. I am also using lump charcoal.
This morning I coated the brisket with yellow mustard and then applied a rub I made wrapped in saran wrap and refrigerated. Should I apply a mop during the cook since I have a flat?
TOM!
Tom?
Tom?
Well,since you are comfortable at 225º,I'd leave it there.
I have no idea how your cooker will cook,the wind,rain,temp,etc.
Don't know anything about the meat,grade,brand,shape,etc.
This said,I'd go for safe.
I'd cook it to an internal of about 160ºand remove it.
I'm not much of a mopper,or a mustard kinda guy,but that's me.
Place on a double layer of foil,and paint it real heavy with a good red sauce,like Cookshack mild.
A half cup of beef stock/black coffee,beer,etc won't hurt none.
Now seal it up real tight and place your remote probe in the thickest part of the flat.
Now I'd tell you to poke test it ,startin' about 190º,but let's cook it to 200º internal.
Wrap it in a heavy towel,and into a warm dry cooler for three hours.
Open the foil,save the soppin's,and let set about 1/2 hr.
Slice across the grain.
If it's a little tough,slice it thinner.
If it wants to fall apart,slice it thicker.
Take good notes,as Smokin' always tells us,and make your adjustments next time.
Enjoy.
I have no idea how your cooker will cook,the wind,rain,temp,etc.
Don't know anything about the meat,grade,brand,shape,etc.
This said,I'd go for safe.
I'd cook it to an internal of about 160ºand remove it.
I'm not much of a mopper,or a mustard kinda guy,but that's me.
Place on a double layer of foil,and paint it real heavy with a good red sauce,like Cookshack mild.
A half cup of beef stock/black coffee,beer,etc won't hurt none.
Now seal it up real tight and place your remote probe in the thickest part of the flat.
Now I'd tell you to poke test it ,startin' about 190º,but let's cook it to 200º internal.
Wrap it in a heavy towel,and into a warm dry cooler for three hours.
Open the foil,save the soppin's,and let set about 1/2 hr.
Slice across the grain.
If it's a little tough,slice it thinner.
If it wants to fall apart,slice it thicker.
Take good notes,as Smokin' always tells us,and make your adjustments next time.
Enjoy.
Thanks Tom!