Smoked Brisket Advice...

So I'm smoking a 15 lb brisket tomorrow morning, probably starting at 4am so we can eat late afternoon. This will be my 3rd smoked brisket, and I have so much to learn. This will be my first time doing it in an offset smoker. I got hickory, apple and mesquite chunks as a blend that I'm going to use. Planning on keeping it between 200 and 230 in the smoker as much as possible.

Are there any brisket gurus out there? Any advice? to mop or not to mop? Here's what I'm doing so far:

-salt and pepper rub, nothing else
-low and slow, keeping the inside of the smoker humid with a tin of water, pre-boiled
-monitoring temp with instant read.
-shooting for 10+ hours...

Been messin' with brisket a bit.  I'm sure yours may come out sooo good...rule of thumb for me is to wrap in butcher paper at 165 and pull it to rest at 204.  Rest for some time before slicing flat against the grain and slice point a different direction, not exactly sure.  Key is also trimming properly removing useless fat and keeping the good stuff.  Have fun...

I've never done a brisket, but I would like to someday. I'll follow this for good advise.

Marvin (RIP) was the King of brisket. He would of have offered expert advice.

Please post up your results!

Al

Ohhh I love smoked brisket.... so 😞 I do t have a smoker bbq in my life. Please post pics...

I've never done a brisket, but I would like to someday. I'll follow this for good advise.

Marvin (RIP) was the King of brisket. He would of have offered expert advice.

Please post up your results!

Al

+1 !

Me, I buy one from Snow’s until I have the equipment

Been messin' with brisket a bit.  I'm sure yours may come out sooo good...rule of thumb for me is to wrap in butcher paper at 165 and pull it to rest at 204.  Rest for some time before slicing flat against the grain and slice point a different direction, not exactly sure.  Key is also trimming properly removing useless fat and keeping the good stuff.  Have fun...

Oooh yeah good stuff! I'm gonna get to trimming now. And I will definitely post results... maybe live action updates are in order  I just got my cooker prepped with wood ready to take a match early in the morning. Just hoping the neighbors don't think there's a (uncontrolled) fire and call the FD

I make them often. I would skip the mesquite. I use a dry rub with onion garlic pepper and salt and olive oil.
I take it out of the smoker at 180 and wrap in aluminum foil for half hour in a cooler wrapped in a towel.
Cook at 225. Some people will turn it up to 350 or 400 for 15 minutes at the beginning.
I put a container of beer and water in the smoker.
Good luck. Smoked brisket left over makes a great chili.
Alan

I make them often. I would skip the mesquite. I use a dry rub with onion garlic pepper and salt and olive oil.
I take it out of the smoker at 180 and wrap in aluminum foil for half hour in a cooler wrapped in a towel.
Cook at 225. Some people will turn it up to 350 or 400 for 15 minutes at the beginning.
I put a container of beer and water in the smoker.   
Good luck. Smoked brisket left over makes a great chili.
Alan

I'm not thrilled about the mesquite either. It was the only smokeable hardwood I could find in logs to get things going. Once I get down to temp ill be doing applewood chunks mostly. I don't want the mesquite to overpower.

Here's this thing trimmed... Got up at 4 and the fire has been coming down to temp for a little over an hour.  Temp is right about 300 so I'm gonna put it on and let it come down to 250 then open the vents as needed to maintain. I held off on coffee in the hopes of sneaking in a nap after the brisket goes on.

fat side up and let it baste itself. 8 hours seems like enough time. Or you can "cheat," get it off in about six hours. Wrap it in foil and put it back in the smoker or put it in the over at 350 for an hour and a half and the meat will be real tender.

the Ace on Fulton and Guerneville roads , usually carries 40-50# pound bags of  Hickory charcoal chunks .
I use a chimney to get it started it mixes well with the other woods. if that's not happening then i'll toss a few ,just a few ,matchlight just to start a flame then slowly ad the mix .

I try to let the match light burn down as much as possible though as I don't want the "charcoal" taste

too bad Marvin passed  last year ,he was the guy when it came to BBQ here

and skip the Coffee  ..what ?!..and I so enjoyed your posts... might have to rethink that  ...J/K..

goog luck and enjoy your brisket

Ha! That's literally the intersection I live at. My roomie is picking me up a thermometer there later  Don't worry though. At this point I am THOROUGHLY caffeinated after managing to squeeze in a couple 30 minute power naps hehe

fat side up and let it baste itself. 8 hours seems like enough time. Or you can "cheat," get it off in about six hours. Wrap it in foil and put it back in the smoker or put it in the over at 350 for an hour and a half and the meat will be real tender.

I definitely ain't no cheater. Got my paper ready for the stall. Fat side up all day!

fat side up and let it baste itself. 8 hours seems like enough time. Or you can "cheat," get it off in about six hours. Wrap it in foil and put it back in the smoker or put it in the over at 350 for an hour and a half and the meat will be real tender.

The Texas crutch.

the Ace on Fulton and Guerneville roads , usually carries 40-50# pound bags of  Hickory charcoal chunks .
I use a chimney to get it started it mixes well with the other woods. if that's not happening then i'll toss a few ,just a few ,matchlight just to start a flame then slowly ad the mix .

I try to let the match light burn down as much as possible though as I don't want the "charcoal" taste

too bad Marvin passed  last year ,he was the guy when it came to BBQ here

and skip the Coffee  ..what ?!..and I so enjoyed your posts... might have to rethink that  ...J/K..

goog luck and enjoy your brisket

Ha! That's literally the intersection I live at. My roomie is picking me up a thermometer there later  Don't worry though. At this point I am THOROUGHLY caffeinated after managing to squeeze in a couple 30 minute power naps hehe

I live up the street ...LOL

I’m feeling a TastyKake trade comin’ on.  Bring the sourdough or the soft baguette and dem peanut butter nuggets....

This is a fun thread. I’ve never done a brisket but smoked a lot of ribs, butts, and chicken. I’m inspired to try brisket soon. 

Just a thought though. For a 15lb’er at 225, I would think you’re on the 15 hour+ train. I’m also a purist and don’t like the Texas crutch because I’m all about the crispy bark on my smoked pig, but brisket isn’t about bark is it? It’s more about the tenderness of the meat and that comes from how long you can hold it from that slow climb from 185 to 203 as the fat liquefies and melts into the meat.

Therefore, for brisket, I think I would wrap in heavy foil at the stall and remove at 203 degrees internal temp and place in a faux cambro for at least an hour or until ready to eat....mmmmmm mouth watering

Btw for those interested, this is my go to site for slow and low bbq. I love how meathead (his name) combines science and cooking, but is all about serving and presentation for big groups. I’ve learned a ton about bbq from this site:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style