Originally Posted by Homercidal
I want to smoke a brisket. Is it just about like a pork butt? The one I bought came packaged in a marinade. It was a spur of the moment purchase. From what I see it sounds like you just smoke it at about 225 for many hours and finish with a short wrap in foil.
Check to make sure you didn't get a corned beef brisket. That is the only brisket I've ever seen come in a marinade, but of course I am in Texas--where brisket rules the smoke pit.
Because the briskets I smoke usually take about 12 to 14 hours to finish--and they are usually being served with a church potluck lunch or early dinner, it means mine get cooked overnight. Since my smoker is a simple metal with firewood contraption, with no electronic or automatic controls it means I have to be hands on the whole time. I love brisket and cook it all the time, but don't love it that much so I have come up with a way that works for me.
I assume 1.25 to 1.5 hours per pound (I always get the whole, untrimmed brisket).
Rub with pepper, sea salt, garlic powder and onion salt (the brisket, not me).
Place into smoker at around 225 deg, with a thin blue smoke.
Try to maintain a low and slow without too heavy of smoke.
After about six hours or so, I wrap in foil and finish.
If I am cooking it overnight, then I take the wrapped brisket and put it in the over set to 225 deg to finish instead of the smoker (don't forget to put it into a pan in case of leaks). That way I can set it and forget it until morning.
Take it out when done. Temperature should be north of 185 deg.
Let it sit for about 30 minutes to an hour before cutting. I forgot this step one time and it looked like someone had sprayed rendered fat all over the kitchen--the juice literally squirted out of the cut. The wifey was pissed. With sitting, it will reabsorb much of the moisture into the meat.
If you want a real treat, make some sweet beans and put the pan under the brisket during smoking to get smoked and catch the good stuff!
One last thing--for a nice touch--every half hour or so while smoking, spray the brisket with your favorite beer.
And the number one rule for Brisket in Texas: "If you need sauce with it, then you haven't cooked it right."
Once thing I do to make a sauce for those who would like it is to simply catch about a cup of drippings and blend with ketchup. Say my brisket needs sauce and you might catch a fork to your forehead. Simply say you'd like a little sauce to go with it and I'll hand it to you.