Twas the Night before Brisket...

Former Member

O.k. boys, first brisket in the 020 set to start smoking in the A.M.. Hope to have it done for the Nebraska game at 5:00. It's a 5 lb untrimmed flat. I injected it tonight with some beef broth and gave her a nice rub down. Plan on smoking it at 225 with a few chunks of oak.

Questions: How long to smoke and should I stick my temp probe in from the top or on the side? I plan on cooking fat cap up on top rack. Weather here in California should be in the mid 60's.

Thanks guys. GO HUSKERS!!

12/29/098:23 PM

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pagsMember

Cook to temperature not time. Read Brisket 101, and it'll give you ideas on technique and time expectation. I slide the probe into the side so I know I'm hitting the middle. Top works too.

12/30/093:12 AM

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wheelzSmmmmoooookin'!

Tagging on to Pags: Ambient temp has little to no effect on these smokers. Do read up on the 101s. Lots of great info and instruction there. Cooking by time is often a disappointment in the making!

12/30/098:29 AM

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Former Member

Thanks guys, I read brisket 101 and countless other articles regarding brisket. I slid her in at 5:00 A.M., it is now 8:00 A.M. and she is reading 143. She should be perfect.

12/30/0910:08 AM

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