crewdawg52
02-28-2011, 01:48 PM
This is a basic "How To Smoke A Brisket". Times and temps can be adjusted accordingly.
Trim if (you want), inject (if you want), and rub with your favorite rub. Into the smoker (fat up or down, your choice) at a temp of 225* -250* (or whatever temp you want to cook at). Smoke the brisket until an internal temp of 165* - 170*. You may mop/spritiz ever 1.5 hrs or so. And dont worry about temps for the first 4-5 hrs or so.
Be aware the dreaded "Plateau" will more that likely introduce himself somewhere around the 145* - 155* point. It will look like your temp has stalled, or even gone down a few degrees. DO NOT ADJUST YOUR HEAT! Just leave it alone. The heat which has built up in the meat will begin to break down the connective tissue, which in turn will make the brisket tender. In other words, be patient......... No looky - looky. Once past the stall/ plateau (the internal temp will start to rise rapidly), dont go far because 165* - 170* internal temp (foiling time) will come quickly.
When the internal temp has hit 165* - 170*, THEN wrap in foil with a good splash or your mop/ spray. Back into the smoker (with probe in).
This brisket has hit 171*. Time to foil with some liquid, then back into the smoker with a probe in it.
http://i195.photobucket.com/albums/z119/crewdawg52/Brisket001.jpg
When the internal temp of the brisket reaches 195* -200*, remove from the smoker and wrap the foiled brisket in several towels and place in a towel/ blanket lined room temp ice chest for an hr or 2 so the juices can redistribute in the meat.
Slice and enjoy.
Trim if (you want), inject (if you want), and rub with your favorite rub. Into the smoker (fat up or down, your choice) at a temp of 225* -250* (or whatever temp you want to cook at). Smoke the brisket until an internal temp of 165* - 170*. You may mop/spritiz ever 1.5 hrs or so. And dont worry about temps for the first 4-5 hrs or so.
Be aware the dreaded "Plateau" will more that likely introduce himself somewhere around the 145* - 155* point. It will look like your temp has stalled, or even gone down a few degrees. DO NOT ADJUST YOUR HEAT! Just leave it alone. The heat which has built up in the meat will begin to break down the connective tissue, which in turn will make the brisket tender. In other words, be patient......... No looky - looky. Once past the stall/ plateau (the internal temp will start to rise rapidly), dont go far because 165* - 170* internal temp (foiling time) will come quickly.
When the internal temp has hit 165* - 170*, THEN wrap in foil with a good splash or your mop/ spray. Back into the smoker (with probe in).
This brisket has hit 171*. Time to foil with some liquid, then back into the smoker with a probe in it.
http://i195.photobucket.com/albums/z119/crewdawg52/Brisket001.jpg
When the internal temp of the brisket reaches 195* -200*, remove from the smoker and wrap the foiled brisket in several towels and place in a towel/ blanket lined room temp ice chest for an hr or 2 so the juices can redistribute in the meat.
Slice and enjoy.