1st time Smoking a Brisket this Saturday

Is it an electric smoker? Otherwise if it is charcoal you don't need that box and chunk wood works better. Place a few chunks directly on charcoal after the coals are going well, put the meat on the grate, and close top and don't take the top off every hour to check the meat or it will never cook. 225-250 degree fire, you will benefit from a remote thermometer and pull when meat hits 190-192 range.

Having any better luck on the OT?

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Having any better luck on the OT?

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No it was exactly what I thought. A good answer then a bunch of guys mad that it wasn't the right board, so that they continue talking about the Longest Bridges in the country and Venezuelan restaurants in NOLA.

Just go to youtube and look up Franklin BBQ brisket...he has several videos showing exactly what to do including trimming, etc.

Follow it to a T and you will get something like this.....my first brisket I tried using his methods.

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Should I just return the box to home depot?

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Yes. Soak wood chunks (not chips) in water for an hour ahead of time. Just put them on with the lit charcoal. That box is a waste of money and it seems like it would give off less smoke than without it.

any of you guys like to inject your briskets or just rub on the outside? Also hickory or pecan?

Watch the franklin video as stated above.

This is my method similar to franklin.

I use 50/50 salt pepper rub with just a little paprika.

I like to cook mine at about 250°......I find a little higher temp produces a better bark.

It will need to go for 1-1.5 hrs per pound. I use a meat thermometer and take it to an internal temp of about 190° - 195° then remove from smoker, wrap in foil, put in a cooler and cover in towels for at least an hour before I slice.

What sort of brisket do you have? A trimmed flat like you get at most area supermarkets? A whole packer cut? The overall size, thickness, and weight will change how it should be handled. A little bitty trimmed flat needs to be foiled & cooked with some liquid after an initial smoking period, or it will be shoe leather. (Ask me how I know.)

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Mother of Gawd that looks good.

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Thank you...first and only time I've done one. Used my father in law's offset smoker at their lakehouse. He is known for doing great briskets, and my wife said it was as good or better than his.

I think I'm going to do another one this weekend.

Here is one more money shot....the fatty portion was amazing as well!! I was really pleased with the bark and smoke ring. Was very tender and had great taste.

Trust in CB.