Brisket help?

[SlickTrick]

Here is the deal, I will be smoking 2 briskets one i bought which is a packer cut thats the kind i like to smoke without foil and have no problems with. The second is pre trimmed that my brothers wife bought on her way in. My question is how do i go about smoking a pre trimmed brisket? Would ti be better wrapping it in foil at half the cooking time? Was wondering if i should still go by the rule of 50 to a hour cook time per pound?

Help me out Mike.

[diamond06]

i would say wrap with foil.

[Skinny]

smoke for four hours then wrap in foil.

[rtread]

I slow cook both trimmed and untrimmed briskets overnight (6-7 hours) in oven at 240-250 deg. in a roasting pan then transfer to smoker in a shallow pan with liquids for about 5 hours on the smoker. I don't mess with the foil. They will tell you it's the best they've ever eaten.

[Charles]

Cook it to an internal temp of 190/195, than wrap in foil and place in a dry cooler to rest for an hour or two.

50 per hour per pund is just an general timeline and nothing more. Internal Temp is key.

let us know how it turned out.

[txpigsticker]

X2 the internal temp is the key

[SlickTrick]

Thanks for the help! Im kinda looking forward to smoking my first pre trimmed brisket.

[Tubby]

smoke for four hours then wrap in foil.

this is what I do with all the briskets I smoke regardless of size. I ALWAYS smoke mine with the fat side up and NEVER flip them over. Keep a water pan in the smoker to aid in a more moist environment. The smoking time @ 225*-250* is where you get your smoke flavoring. All the time after that is just cooking the insides. The longer you go without wrapping them (i.e. with a large brisket) will have a lot stronger smoke flavor and overpower the taste of the brisket overall. I never use a oven, always in the smoker. Yes, I know that once it's wrapped, it doesn't matter. Just gives me an excuse to stand around, drink beer, watch the temp, drink beer, stoke the fire, drink beer... you get the picture...

[carneyman87]

I never wrap them. If you want to wrap it then why bother smoking it??

[SlickTrick]

I never wrap them. If you want to wrap it then why bother smoking it??

I have done both but mainly prefer not too. But with the pre trimmed im not so sure if i should not wrap it.

[Charles]

How did they turn out?

I just noticed your from Lone Oak. My FIL is having his class reunion this weekend there. We also have close friends (Hacketts) that live there, you know them?

[Muddy Bud]

I always brown the pre-trimmed ones pretty good just a good searing with out foil. Then I'll pull it out put a brisket rub butter mix on, wrap it in foil and then put it back on the pit for a few hours.

[jlptexashunter]

I slow cook both trimmed and untrimmed briskets overnight (6-7 hours) in oven at 240-250 deg. in a roasting pan then transfer to smoker in a shallow pan with liquids for about 5 hours on the smoker. I don't mess with the foil. They will tell you it's the best they've ever eaten.

This is how I do it, too.

[DrenalinJunkie]

It all depends on what you are after.... If you want taste, Smoke it for 2-4 hours and wrap it up in foil for the rest of the cook time. If you want a thick smoke ring , cook the whole time unwrapped. Etc. etc. etc.

The longer you smoke the more smoke flavor you get. Depending on what wood you are useing, this can be great or it can ruin your brisket. Itall depends on what the folks you are feeding are looking for.

In comp. I have cooked briskets that I wouldn't feed my dogs and won. But I have also cooked briskets that I would put in any fine food eatery and lost........ again it depends on what the folks you are cooking for like.

[Superdog]

Many different ways. I like them all. Where the taste testing? Lets eat!