brisket

Jo

Having mastered baby back ribs, I am ready to try beef brisket. How large a brisket should I buy and how long to smoke per pound? I gather that I should scoop the coals to the back and cook indirectly.

Unknown

Jo,
Scoop the coals to the back? You’re thinking Weber kettle.[p]Fill the fire box.
Light the top.
Stabilize at 250-260 dome.
Place the plate setter, drip pan, grate, and meat.
Insert a remote read thermometer.
Close the dome.
Expect internal temp to stall between 160 and 165.
ABOUT 2 hours per pound later you should be reading 195* to 200* internal.
Pull, wrap, and let rest as long as you can stand it. At least 15 minutes. 30 would be better.

Sandbagger

Michael B, I'm no expert that is why I cook brisket just like butt: same rub (kinda), same egg set up, same egg temp, same cooking time lines, same foil process (when I foil butt) and same rest period in a cooler. The only real difference is I pull butt and slice brisket, unless I'm chopping for brisket sandwiches. [p]I'm sure others may disagree but I'm lazy and short on brain space....[p]

Unknown

Sandbagger,[p]If you can remember how you last did something, you're one up on me!
My kids ask me to cook something "Just like you did it last time."
Half the time I don't remember cooking what they are asking for, much less how I did it.