Could need some Brisket advice, please

[Norway Joe]

I'm planning on smoking a brisket on Saturday. It's not very big. 5.2 lbs.

I have very little experience with brisket. I'm planning to smoke on 225.

I think smoking until IT 165 and then wrap before continuing.

How long can I expect this to take?

Should I spritz during the first period. E.g. with apple juice?

Anything else I should think of?

Appreciate your great advices.

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[k.a.m.]

In my experience cooking briskets at or around 225° yields a dry product Joe. At 5.2 lbs. it sounds like you are cooking a flat I would cook it fat cap down running the cooker at around 275° to 300° until it hits 165° internal. Then I would pan it with about 8 oz. of beef broth and foil cover. Bring the flat to an internal temp of 205° / 210° looking for probe tender.
Once you reach probe tender take the brisket off the cooker still covered for about 1 hour then uncover and let rest another 45 min to an hour to reset the bark. Remove from the pan and slice.
I never spritz my briskets.
Six to eight hours including the rest cooking at those temps. Remember if it finishes early it can rest longer. In my opinion a quality finished brisket is all about the rest.
I hope this helps.
A side note a brisket that size will usually fit in an aluminum turkey pan when ready to pan. If you foil wrap place a small cookie tray under the brisket so the foil doesn't rip.

[Papa Tom]

What KAM said ^

[bsooner75]

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[OldUsedParts]

NOW YOU KNOW

[Rambo]

Yep

[Zeeker]

In my experience cooking briskets at or around 225° yields a dry product Joe. At 5.2 lbs. it sounds like you are cooking a flat I would cook it fat cap down running the cooker at around 275° to 300° until it hits 165° internal. Then I would pan it with about 8 oz. of beef broth and foil cover. Bring the flat to an internal temp of 205° / 210° looking for probe tender.
Once you reach probe tender take the brisket off the cooker still covered for about 1 hour then uncover and let rest another 45 min to an hour to reset the bark. Remove from the pan and slice.
I never spritz my briskets.
Six to eight hours including the rest cooking at those temps. Remember if it finishes early it can rest longer. In my opinion a quality finished brisket is all about the rest.
I hope this helps.
A side note a brisket that size will usually fit in an aluminum turkey pan when ready to pan. If you foil wrap place a small cookie tray under the brisket so the foil doesn't rip.

Very sound advice. k.a.m. knows his Briskets. I too smoke all my Briskets at 275*. The only thing I'll add to this is I don't smoke Brisket by temp or time anymore, I smoke them by tenderness only "Probe", I only use temp for a guideline. Depending on the Brisket, choice, select, prime. They all get done at different temps and time, also it depend if you inject your Briskets with phosphates. I usually only smoke packers "point and flat" together but once in a while I'll just smoke a flat. I did a small 5lb flat for my dad a while ago, he brought it over and asked me to smoke it for him.
Sorry it's an older photbucket pic but that all I have on this computer.

[Norway Joe]

In my experience cooking briskets at or around 225° yields a dry product Joe. At 5.2 lbs. it sounds like you are cooking a flat I would cook it fat cap down running the cooker at around 275° to 300° until it hits 165° internal. Then I would pan it with about 8 oz. of beef broth and foil cover. Bring the flat to an internal temp of 205° / 210° looking for probe tender.
Once you reach probe tender take the brisket off the cooker still covered for about 1 hour then uncover and let rest another 45 min to an hour to reset the bark. Remove from the pan and slice.
I never spritz my briskets.
Six to eight hours including the rest cooking at those temps. Remember if it finishes early it can rest longer. In my opinion a quality finished brisket is all about the rest.
I hope this helps.
A side note a brisket that size will usually fit in an aluminum turkey pan when ready to pan. If you foil wrap place a small cookie tray under the brisket so the foil doesn't rip.

Thanks a lot. That was very helpful. I'll try to follow this. Will post another thread on Saturday.

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[Norway Joe]

In my experience cooking briskets at or around 225° yields a dry product Joe. At 5.2 lbs. it sounds like you are cooking a flat I would cook it fat cap down running the cooker at around 275° to 300° until it hits 165° internal. Then I would pan it with about 8 oz. of beef broth and foil cover. Bring the flat to an internal temp of 205° / 210° looking for probe tender.
Once you reach probe tender take the brisket off the cooker still covered for about 1 hour then uncover and let rest another 45 min to an hour to reset the bark. Remove from the pan and slice.
I never spritz my briskets.
Six to eight hours including the rest cooking at those temps. Remember if it finishes early it can rest longer. In my opinion a quality finished brisket is all about the rest.
I hope this helps.
A side note a brisket that size will usually fit in an aluminum turkey pan when ready to pan. If you foil wrap place a small cookie tray under the brisket so the foil doesn't rip.

Very sound advice. k.a.m. knows his Briskets. I too smoke all my Briskets at 275*. The only thing I'll add to this is I don't smoke Brisket by temp or time anymore, I smoke them by tenderness only "Probe", I only use temp for a guideline. Depending on the Brisket, choice, select, prime. They all get done at different temps and time, also it depend if you inject your Briskets with phosphates. I usually only smoke packers "point and flat" together but once in a while I'll just smoke a flat. I did a small 5lb flat for my dad a while ago, he brought it over and asked me to smoke it for him.
Sorry it's an older photbucket pic but that all I have on this computer.

Brisket.jpg

Thanks. Brisket looks awesome. I don't inject.

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[k.a.m.]

As Zeeker mentioned time and internal temp is a good guideline but the probe is always my final nod for a finished product.
Good luck on your cook Joe I look forward to seeing the finished product.

[Norway Joe]

As Zeeker mentioned time and internal temp is a good guideline but the probe is always my final nod for a finished product.
Good luck on your cook Joe I look forward to seeing the finished product.

Thanks.

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[k.a.m.]

Prep your brisket the morning of. I like to prep the brisket then season it and then light my fire, the time between seasoning and getting the cooker ready allows the rubs to sweat into the brisket. Not sure what rubs you will use but a medium base coat of Texas Sweet Pecan then topped with SPG is a great brisket combo.
I also like just 50/50 16 mesh coarse black pepper and Kosher salt.

[Norway Joe]

Prep your brisket the morning of. I like to prep the brisket then season it and then light my fire, the time between seasoning and getting the cooker ready allows the rubs to sweat into the brisket. Not sure what rubs you will use but a medium base coat of Texas Sweet Pecan then topped with SPG is a great brisket combo.
I also like just 50/50 16 mesh coarse black pepper and Kosher salt.

I'm out of most of my SB products but still have a jar of SPG. I think maybe the Holy Cow bbq rub from Meat church may work topped with the SPG?

Have to reorder SB but they have stopped shipping to Norway. I have a US adress that I can use and that forward to Norway but more hassle with paperwork.

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[Rambo]

Joey, if you don’t mind the garlic just go straight SPG. If you don’t want garlic, just season it with good S&P and smoke it about 5 hours, put it in the pan, poke it in your kitchen oven at 250 and roll. We’re not cooking in a competition at home

[k.a.m.]

Prep your brisket the morning of. I like to prep the brisket then season it and then light my fire, the time between seasoning and getting the cooker ready allows the rubs to sweat into the brisket. Not sure what rubs you will use but a medium base coat of Texas Sweet Pecan then topped with SPG is a great brisket combo.
I also like just 50/50 16 mesh coarse black pepper and Kosher salt.

I'm out of most of my SB products but still have a jar of SPG. I think maybe the Holy Cow bbq rub from Meat church may work topped with the SPG?

Have to reorder SB but they have stopped shipping to Norway. I have a US adress that I can use and that forward to Norway but more hassle with paperwork.

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That will work Joe. Or either one by itself should turn out a tasty product.