5 lb. Brisket

Bryan

Looking to smoke about a 5 lb. brisket. Any suggestions on heat, length of time would be appreciated. I'm new to this and I looked in the cook book that came with the BGE and the cooking times vary greatly. Thanks

Tombo

http://www.nakedwhiz.com/brisket.htm

Tom

Tombo

Also run out tothe local book store and buy Dr.BBQ's cookbook.

http://www.drbbq.com/drbbqbook.html

Tom

Tombo

Bryan,
Great recipe
http://www.nakedwhiz.com/recipes2.htm#beef
Great book
http://www.drbbq.com/drbbqbook.html[p]Tom

TulsaMurph

I have only done one, but followed the same route as you. I used Dizzy Pig Cow Lick rub with turbinado sugar and the flavor was really great! On my next one, I will cook pretty close to 250° for about 1 1/2 hours per pound, then do the fork test. If not up to temp, I would raise dome temp to 300° and try to get meat temp on up to 190°. My brisket never got above 186°, but it did seem to rise from about 156° fairly rapidly to about 180° or so. Main point being, when it comes out of the plateau temp, you may have to take dome temp up from 250° to get to meat temp of 190°.

Just my thoughts, keep us posted on how you go about it and what your results are.

Good luck,
John