Smoking my first brisket this weekend...

Groundhog66 · 10-29-2010, 10:55 PM

I picked up a 6lb choice brisket flat from Costco last weekend, and I am going to throw it on tomorrow or Sunday. Planning to use some Plowboys Bovine Bold, don't have the equipment for injection. It will be smoked on my BGE, any advice on temp and what length of time I can expect? I have read that you know when it is done by feel, is there a target temp I am looking for?

WISH ME LUCK!

landarc · 10-29-2010, 10:58 PM

I am a fan of hot and fast cooking of brisket now. For me that means 270F to 300F (choose a specific temp, I don't mean cook in a range). I would think you have a 6lb flat, so you are looking at 3 to 4 hours, maybe 5 at the lower range of temps. I use a remote to see temperatures and start to check around 195F. It goes pretty fast with just a flat. I use a thermometer probe, not the one in the meat, to poke and see if it goes in real easy.

Groundhog66 · 10-29-2010, 11:42 PM

I will give that a try, thank you.

R2Egg2Q · 10-30-2010, 12:47 AM

Good luck Tim! Please keep us posted on how it goes. Better yet would be some pron.

SmokinAussie · 10-30-2010, 02:34 AM

I'm watching too Tim!

No advice from me, but Good Luck!

Bill

Groundhog66 · 10-30-2010, 09:15 AM

Thanks for the support guys

Groundhog66 · 10-30-2010, 10:13 PM

4 hours into it, I have an internal temp of about 190...

boogiesnap · 10-30-2010, 10:18 PM

poke it!

poke it now!

Groundhog66 · 10-30-2010, 10:23 PM

Probed it a bit more, I am getting readings from 170-190. It is like butter where it's 190, still resistance at lower temps. I flipped it fat side up since the top was where it was firm, think I'm still okay?

CBQ · 10-30-2010, 10:47 PM

Ya, wait until it's close to 190 or buttery feel all over the flat. Since you did the fast cook, foil it, wrap it in a towel, and let it sit for an hour before you slice it. I know it is hard to wait, but resting is always a good idea, and essential for a fast cook.

bigabyte · 10-30-2010, 10:54 PM

Sounds like you are doing jsut fine, and close to being done.

10-29-2010, 10:55 PM	#1
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Smoking my first brisket this weekend... I picked up a 6lb choice brisket flat from Costco last weekend, and I am going to throw it on tomorrow or Sunday. Planning to use some Plowboys Bovine Bold, don't have the equipment for injection. It will be smoked on my BGE, any advice on temp and what length of time I can expect? I have read that you know when it is done by feel, is there a target temp I am looking for? WISH ME LUCK! __________________ Tim -

10-29-2010, 10:58 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am a fan of hot and fast cooking of brisket now. For me that means 270F to 300F (choose a specific temp, I don't mean cook in a range). I would think you have a 6lb flat, so you are looking at 3 to 4 hours, maybe 5 at the lower range of temps. I use a remote to see temperatures and start to check around 195F. It goes pretty fast with just a flat. I use a thermometer probe, not the one in the meat, to poke and see if it goes in real easy. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-29-2010, 11:42 PM	#3
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I will give that a try, thank you. __________________ Tim -

10-30-2010, 12:47 AM	#4
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Good luck Tim! Please keep us posted on how it goes. Better yet would be some pron. __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

10-30-2010, 02:34 AM	#5
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	I'm watching too Tim! No advice from me, but Good Luck! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

10-30-2010, 09:15 AM	#6
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Thanks for the support guys __________________ Tim -

10-30-2010, 10:13 PM	#7
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	4 hours into it, I have an internal temp of about 190... __________________ Tim -

10-30-2010, 10:18 PM	#8
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	poke it! poke it now! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

10-30-2010, 10:23 PM	#9
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Probed it a bit more, I am getting readings from 170-190. It is like butter where it's 190, still resistance at lower temps. I flipped it fat side up since the top was where it was firm, think I'm still okay? __________________ Tim -

10-30-2010, 10:47 PM	#10
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	Ya, wait until it's close to 190 or buttery feel all over the flat. Since you did the fast cook, foil it, wrap it in a towel, and let it sit for an hour before you slice it. I know it is hard to wait, but resting is always a good idea, and essential for a fast cook. __________________ Chris __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS

10-30-2010, 10:54 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Sounds like you are doing jsut fine, and close to being done. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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