brs4688 said:

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Mine will go on the pit around midnight! Excited/nervous bc this one is prime 1.

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Maybe it's just a coincidence, but the prime briskets I've done tend to cook quite a bit faster. I'd check the internal temp an hour or so earlier than you usually do.

Will do and will report back

I'm going to do a 13 lb packer using aaron franklins recipe. By math if we want it off at 3 pm I should put it on around 4-5 AM, that sound right? Will cook at 275. About 10 hours for a trimmed choice packer - or should I allow more time? I picked 3 to give some extra time and an hour or so rest in a cooler.

dr_boogs said:

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I'm going to do a 13 lb packer using aaron franklins recipe. By math if we want it off at 3 pm I should put it on around 4-5 AM, that sound right? Will cook at 275. About 10 hours for a trimmed choice packer - or should I allow more time? I picked 3 to give some extra time and an hour or so rest in a cooler.

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Man, you'll be cutting it awfully close. The "general rule" is to allow an hour per pound. If I've learned anything from cooking briskets, it's that they're all different and it's hard to time them. The last thing you want to do is pull it off before it's done because of a time commitment.

You can always let it rest for longer. If you wrap it in foil and towels and put it in a cooler it'll stay hot for a long time.

Ok thanks, I'll back it up a couple of hours.

Y'all are killing me with your prices.

Tonight I started my first Brisket since moving back to the USA in February.

I was used to paying about $13 AUD per Kilo for a whole brisket which ranged between 4Kg on the small side to almost 8Kg on the big side.

This time, I paid $7.99 USD per lb for a 12.5 pound flat only brisket.

My biggest challenge so far is getting adjusted to working with high quality American charcoal versus the Aussie crap I'm used to.

I've also thrown in some grapefruit wood from a tree I trimmed about 3 months ago. So far it's put out a lot of smoke.

Also dragged in some MJ smoke from my neighbours yard so hopefully that doesn't affect thw brisket

Smoking at 225 since midnight and at 163

Tastes pretty good and has decent bark.

okay...2 things....1) my HEB summerwood in Humble has $3.99 prime briskets, and 2) I'm new to the smoking game. Can do ribs well and pork butt really well (helps its super easy)

I know I know what y'all are gonna say....here's the deal, I have a Masterbuilt electric smoker (model MB20071117). Since I was just getting going didn't want to drop crazy money until I knew this is something we would stick with.

So I've never done a brisket AND I'm not sure I have the space to fit one.

I'm more concerned about space than anything. While it is electric it makes for easy temp control and I can set it overnight if I wanted and not worry about it. Although I would need to add some chips from time to time.

Any advice?

trip98 said:

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okay...2 things....1) my HEB summerwood in Humble has $3.99 prime briskets, and 2) I'm new to the smoking game. Can do ribs well and pork butt really well (helps its super easy)

I know I know what y'all are gonna say....here's the deal, I have a Masterbuilt electric smoker (model MB20071117). Since I was just getting going didn't want to drop crazy money until I knew this is something we would stick with.

So I've never done a brisket AND I'm not sure I have the space to fit one.

I'm more concerned about space than anything. While it is electric it makes for easy temp control and I can set it overnight if I wanted and not worry about it. Although I would need to add some chips from time to time.

Any advice?

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I have numerous smokers and your Masterbuilt is one of them. Don't worry if the brisket is too big at first. That bad boy will shrink and fit perfectly. The wood chip area is very small, so I add chips every half hour for the first 4 hours if I'm awake. I prefer the BGE and Weber Bullet - I can LOAD UP on wood chips and make airplanes not fly over my house.

Two things you can do.
1) Fold the flat up to make it fit and the brisket will shrink.
2) Trim a little off of both ends to make it fit. You can use these trimmings to make beans or sausage.

I have done both with the exact smoker you have and it works great.

Oso96 said:

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Two things you can do.
1) Fold the flat up to make it fit and the brisket will shrink.
2) Trim a little off of both ends to make it fit. You can use these trimmings to make beans or sausage.

I have done both with the exact smoker you have and it works great.

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that my boys James?

Whoever had the beef ribs come out tough I'd question the consistency of the temp. 225 slow and low and I don't wrap meat. All meat is different but if it were me I'd go against my own rule and wrap or put in a foil pan covered and run it about another hour or so. 275 is too high for me, but that's just my way and I don't knock anyone how they do it.

I'd ask pit man and if you need any smokers his products are amazing!

Oso96 said:

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Two things you can do.
1) Fold the flat up to make it fit and the brisket will shrink.
2) Trim a little off of both ends to make it fit. You can use these trimmings to make beans or sausage.

I have done both with the exact smoker you have and it works great.

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You can also stick a brick under it to make it fold a bit which will shorten the length and make it fit.

trip98 said:

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okay...2 things....1) my HEB summerwood in Humble has $3.99 prime briskets, and 2) I'm new to the smoking game. Can do ribs well and pork butt really well (helps its super easy)

I know I know what y'all are gonna say....here's the deal, I have a Masterbuilt electric smoker (model MB20071117). Since I was just getting going didn't want to drop crazy money until I knew this is something we would stick with.

So I've never done a brisket AND I'm not sure I have the space to fit one.

I'm more concerned about space than anything. While it is electric it makes for easy temp control and I can set it overnight if I wanted and not worry about it. Although I would need to add some chips from time to time.

Any advice?

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You could separate the point and flat and fit them on different racks.