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Newbie - Brisket Tonight
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Martz83
Posts: 5
in Forum List
Hello All!
Been checking out the blog for a couple months now and finally bit the bullet last weekend and picked up a LBGE. I'm going to take her out for her maiden voyage this weekend and will be smoking a brisket. A couple questions I was hoping I might get some insight on though. I separated the point from the flat and will be smoking them side by side. Was planning on setting the temp around 225. Any recommendations on approximate time I'll need since the muscles have been separated? I know there are a lot of brisket threads on here but I cannot find one that talks about smoking the muscles apart. Any insight would be much appreciated. Thanks!
Been checking out the blog for a couple months now and finally bit the bullet last weekend and picked up a LBGE. I'm going to take her out for her maiden voyage this weekend and will be smoking a brisket. A couple questions I was hoping I might get some insight on though. I separated the point from the flat and will be smoking them side by side. Was planning on setting the temp around 225. Any recommendations on approximate time I'll need since the muscles have been separated? I know there are a lot of brisket threads on here but I cannot find one that talks about smoking the muscles apart. Any insight would be much appreciated. Thanks!
Comments
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If the Brisket Gods do not help you out, I will offer what little I can when time allows.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Looking for more surface area to spread rub on the point for the burnt ends. I've done whole packer before, so I just wanted to try something different than I had done before with my old propane smoker. No other reasons than that really.
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First cook/smoke in the books. Major learning experience but a ton of fun. Half of the flat came out a little dry, but overall pleased for my first try.
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Looks good from here. Nice smoke ring to boot. What temp you pull flat off at?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Welcome aboard and enjoy the journey. Firing on all cylinders with that cook-great start. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Chubbs, pulled the flat off at 185 but I could tell half way through the smoke that it was dry. Tried wrapping in foil and soaked it in apple juice, wasn't enough to help though.
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