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Brisket

dirty_denim86
dirty_denim86 Posts: 138
edited July 2015 in Beef

Just picked up this 9lb Brisket it'll be my first go hoping to have it ready to eat for Sunday at 2PM.

Going to aim for an 11 hour smoke wrapping in butchers paper at about  4-5 hour mark and pull it off to cool at at 200 internal temperature.

Was wondering how many chunks of hickory I should put into the egg for a cook like this?

Looking for any tips you guys can give.


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Comments

  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    That's beautiful. Just make sure when your at 200 the probe slides in and out like butter. Could go to 205 or be done at 195. 

    Just place a couple chunks throughout the coals. Maybe 5 I dunno. Never counted them. 


    _______________________________________________

    XLBGE 
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  • dldawes1
    dldawes1 Posts: 2,208
    +1 with MrCN.  I have found that briskets do vary in cook time. Make sure to allow yourself plenty of cook time. You def don't want to be stuck with no food at suppertime.!!!


    FTC it if it is done early....heat and moisture will be there for hours if necessary.   I have had briskets take a couple of hours longer than anticipated. 


    Good luck with the paper wrap...I've never tried that yet....I never have wrapped while cooking, I've always had great results, but everyone has different methods.  Let us know how it turns out...anxious to see the pics and good report !!!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • dirty_denim86
    dirty_denim86 Posts: 138
    Looks like we might have some thundershowers overnight and tomorrow.

    This should be interesting.
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  • Shiff
    Shiff Posts: 1,835
    I don't use Hickory for beef since I find it too strong. I generally use a few chunks of Apple, Cherry, or Pecan

    Another vote for removing it when it is tender, not by temperature.
    Large BGE
    Barry, Lancaster, PA
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  • dirty_denim86
    dirty_denim86 Posts: 138
    edited July 2015
    I'm at about 171 in the point I've got about another 2-3 hours to go at 240 egg temp. Is that enough time for it to hit 195-200 internal temperature or should I wrap it?

    I think I'm just coming out of the stall.
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