BBQ Brisket Question?

[bcmuzzy]

I got a masterbuilt electric smoker for Christmas, I have cooked some ribs and chickens on it and they turned out great. I normally smoke my briskets for three or four hours then wrap them, but this is the first time I've cooked a brisket on this type of smoker. I'm thinking about smoking them for the same time frame but then cut the smoke and finish them without wraping them. What do you guys think? Any tips would be appreciated. Thanks.

[Mr.RonGilbert]

I do that every time... smoke up front then wrap for the long haul. Slap a stick of butter on top when I wrap it too.

Once I learned to cook it.... and keep cooking it until it is like buttah - life got easier.. and the brisket got much better.

[hammackc]

ON my Bradley, I will smoke 4 hours, wrap 5 hours, open 1 more hour! 8 -10 pounder!

[bcmuzzy]

What temps do you cook at? I'm thinking 225. The brisket I bought was a USDA choice 7.5 lbs. from Sams.

[flinger]

Have no idea on what to do with it on your new smoker. You have the basics down so know you just have have to learn your new one. Have fun! I love cookin bbq!

[flinger]

Now

[salth2o]

I always cook at 225-250 on my pit. Regardless of meat type. I usually only foil after the meat is off the pit and resting in the cooler.

The only meat I wrap is a pork butt ad I do that only for the last hour or so to get it toy desired internal temp.

[flinger]

Yes 225 to 250.

[jathomas437]

Yes wrap it half way through like usual.

[Stuck]

If you keep it @225 you can cook it open the whole time and you will be fine. About 55min per lb. Most people will wrap them to keep them from drying out, keep in mind once you wrap it you're finished smoking and started broiling.

[Mr.RonGilbert]

Slow and low.. 225 will work, I may go upwards as much as 240 for as long as it takes, most likely all day. A water pan in the smoker helps as well. I will wrap it (heavy foil) when the internal temp gets to about 170 then increase the heat to ~280. I use a remote thermometer so I can leave it alone.... cook it until the internal temp is 195-200. Take it off and wrap it in a second sheet of heavy foil. I then use folded towels (don't use mama's good ones) to wrap the brisket (foil and all) and put it in the bottom of an old cooler and let it sit for at least another hour. Save the juices to pour over the sliced brisket.

Smackariffic

[bigbad243]

You want to cook the brisket to an internal temp of 190-200. You can't put a time on it and most all pro's go by temp.

[Mr.RonGilbert]

^^^ I am far from a pro but Yep.... as long as it takes. ^^^

When I stopped worrying about time and focused on temp.... the brisket got much better.

[ElWhompo]

I smoke for 1hr/lb, NO FOIL! Foil turns it into a roast & I prefer a brisket that cuts, not shreds. To keep it moist, I put a beer mop on it every hr. I do foil it when I take it off th pit, but only fer 1 hr in a cooler. I put it on pit at 300, then allow it to back down & maintain 225-250. Everybody has their own taste/texture, method.
Best of luck to ya!

[bcmuzzy]

Thanks for all the advice. I usually smoke a 12 to 14 pound brisket that are pretty thick. The one I bought today was 7.5 lbs and uniformally thin all the way through it about 2", with a 1/2" fat cap on it.