Smoker Newbie with Brisket questions

Aces,

Unless that brisket has a substantial fat cap on it, it's likely going to be dry. Most of the markets that sell brisket flats trim nearly most or all of the fat off of them. If that's what you have, I'd cook the brisket in the oven using some kind of braising liquid.

If it does have a decent fat cap, go ahead and give it a go. If all you have are the three woods listed, I'd go light on the mesquite, or better yet, get some oak, pecan, or hickory, all of which go great with beef. I really don't pay attention to time, but rather focus pulling the meat when it's done. You're in the ballpark when the meat reaches 180 or so, but that's just a basic guideline. It's done when you can stick a probe through the meat and it slides in like butter, not a minute sooner.

Here's a link to my first brisket, using Bigabyte's excellent tutorial, which is linked at the bottom of my thread:

http://www.bbq-brethren.com/forum/showthread.php?t=89678&highlight=Brisket+Tutorial

Try and find yourself a nice packer, follow the tutorial, and you'll turn out a fine piece of meat.

I haven't done a flat in a long time,,,,, but I do remember using this guy's advice , he calls a flat a HOF, "huge o' flat", I think ,,,,,

good luck with your masterbuilt smoker!

2 pound brisket is most likely trimmed to within an nch of it's life BUT... I would still throw it on the cooker - but I would probably give it just a little time in the smoke then foil her up with a little liquid. Moose is right on when it's done. A 2 pounder may take about 3 or so hours cooked at 230* or so - remember, this is BBQ so time is relative - don't rush it and give yourself plenty of time for it wo be done. You can always hold cooked meet in a warm cooler.

I would also definately put on the ribs at the same time. I would put them over the brisket - I like to let pork drip onto beef. If you are doing both together I would go with apple and or cherry, mesquite seems a little heavy for ribs - of course I am assuming they are pork ribs...

So - good luck and let us know hiw this works out for you.
Post a puctire or two of that brisket - let's see it.

Smokin Mike said:

I haven't done a flat in a long time,,,,, but I do remember using this guy's advice , he calls a flat a HOF, "huge o' flat", I think ,,,,,

good luck with your masterbuilt smoker!

Click to expand...

Doing a little research on today's brisket, lots of good info from that link :thumb: