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Smoking a Brisket

I always smoke pork. I want to smoke a brisket next week. I want to smoke it at a low temp for a long time. What temp do you typically smoke at and for how long? Also, does anyone marinate the brisket? I have always just rubbed the meat. Thanks for any suggestions!!

Comments

  • travisstricktravisstrick Posts: 4,895
    Rub, smoke and love. That's it.

    275 grate temp. Avg about 1hr per lb.
    Be careful, man! I've got a beverage here.
  • Thanks Travisstrick!!
  • KennyLeeKennyLee Posts: 733
    I will generally do mine a little lower than travis, maybe 235-250* for an extra couple hours.  But either way will work perfectly.  In fact I will probably go the 275* route on my next brisket.  And no need to marinate.  I usually rub it down a day or so before if I have time and wrap it in cellophane or even a trash bag in the fridge, but I've also rubbed it down and put it on the smoker within minutes and turned out great. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • That sounds good Kenny!!
  • nolaeggheadnolaegghead Posts: 19,800
    Buy good quality meat!  Choice or Prime.  From a good source.  Can make a world of difference. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Thanks Nola!! I actually buy a half a cow at a time. The cattle farmer's family has been raising and selling beef for over 100 years. The cows are all natural and never injected. I have seen how they age and process the beef. The best thing about it is if you purchase a half cow, you pay $3.45 per pound. In Charleston, the price for hamburger is over $5. It hurts writing the check up front, but it is a great deal and lasts us about a year.
  • milesbrown4milesbrown4 Posts: 314
    @CharlestonGriller I spent many years marching on the Ashley River.  Good luck to you - agree with @TravisTrick just rub smoke and love (read: watch it) @ 275.  I usually go a little slower at 225 degrees until the IT is 190-195 then I pull and wrap.  Finished product looks like a meteorite.  I cook with fat cap on top, I never trim the fat until I am ready to serve. As for rub, tried coffee rub, dizzy dust, BGE sweet maple....but my family likes Franklin's version of just salt and pepper.  It is a very traditional bark.  

    Bon Appetit!
  • Thanks Miles!! Hope you make it back to Charleston!! I am looking forward to the brisket!!
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