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Started By
Message
Teach me to smoke my 4lb. brisket
Posted on 9/12/14 at 3:46 pm
Posted on 9/12/14 at 3:46 pm
I have my brisket sitting in the fridge with a dry rub that I made. It will be smoked tomorrow, but I need a few tips.
It's a 3.8-4.0 lb. brisket. I'll be just an electric smoker that is insulated and sealed from wind. I've got Pecan wood chips handy, do I need to soak them for this small of a brisket?
What temperature should I set the smoker to (225?) and at what point do I pull the brisket out and wrap it in foil to finish cooking. Do I add wood chips throughout the whole process, or is it a 2 hr smoke period and 3-4 hour cook process?
It's a 3.8-4.0 lb. brisket. I'll be just an electric smoker that is insulated and sealed from wind. I've got Pecan wood chips handy, do I need to soak them for this small of a brisket?
What temperature should I set the smoker to (225?) and at what point do I pull the brisket out and wrap it in foil to finish cooking. Do I add wood chips throughout the whole process, or is it a 2 hr smoke period and 3-4 hour cook process?
5
Posted on 9/12/14 at 3:50 pm to 1MileTiger
Dont smoke the whole way through. Smoke for a third of your cook time. Too much smoke gives people heartburn.
I would soak your chips. Keeps them from lighting on fire.
I would soak your chips. Keeps them from lighting on fire.
Posted on 9/12/14 at 3:52 pm to TreyAnastasio
I soak my chips in kerosene
Posted on 9/12/14 at 4:14 pm to 1MileTiger
quote:
Dont smoke the whole way through. Smoke for a third of your cook time. Too much smoke gives people heartburn.
WTF?
I usually wrap mine in foil after it gets a pretty nice bark on it, usually around when the meat temp is about 170-175.
I don't know why you would want to use pecan on brisket. I prefer oak or hickory. Pecan goes great with pork or chicken.
I pull the brisket out at about 190-195 internal meat temp. If you go past that, you'll be serving chopped brisket instead of slices. I like it pretty tender but not too tender to slice.
You don't have to add chips after you put foil on it because the smoke isn't getting in anyway.
Posted on 9/12/14 at 4:17 pm to SUB
quote:
WTF?
Something I can help you with?
Posted on 9/12/14 at 4:26 pm to TreyAnastasio
I never have the too much smoke issue now that I have more circulation to my smoker. I use more fuel, but the product is 3x tastier.
Posted on 9/12/14 at 4:52 pm to tigerfoot
225-250 for as long as it takes to get an internal temp of 195-200.
Let rest for 15-20 mins (or longer)
Use "more" wood chips at the beginning and less as you go along. Smoke penetrates best at the beginning.
Let rest for 15-20 mins (or longer)
Use "more" wood chips at the beginning and less as you go along. Smoke penetrates best at the beginning.
Posted on 9/12/14 at 7:21 pm to SUB
SUB's advice is solid. Go with oak if you have it. How are you checking for doneness? There's also debate about fat side up/down. I prefer up.
Best wishes
Best wishes
Posted on 9/12/14 at 7:38 pm to AlwysATgr
Love smoked brisket! Inject, wrap, hickory chips! Good luck & have fun. 
Posted on 9/12/14 at 11:31 pm to 1MileTiger
Is it a packer? If so, FOR THE LOVE OF ALL THAT IS HOLY IN THIS WORLD make burnt ends with the point!
Posted on 9/12/14 at 11:48 pm to 1MileTiger
Get a packer brisket and get rid of that flat.
Salt, pepper and smoke is all you need. Pull it at an internal temp of 195° - 205°.
Salt, pepper and smoke is all you need. Pull it at an internal temp of 195° - 205°.
This post was edited on 9/12/14 at 11:49 pm
Posted on 9/13/14 at 4:25 am to CBLSU316
I never understood why folks soak their wood chips. To achieve the smoke flavor you so desire, the wood chips NEED to burn. Water prevents that. Call me crazy, I know.
Posted on 9/13/14 at 7:38 am to TinCupTiger
Every expert website says never soak wood chips
Rookie mistake
Rookie mistake
Posted on 9/13/14 at 7:38 am to TinCupTiger
Don't know why the hell people use chips when at least chunks if not logs are readily available. Academy, lowes, Home Depot.... shite even Winn Dixie has them.
Throw that shite in there and let it do it's thing. Soaking them does nothing... You see professional BBQ guys soak?
Throw that shite in there and let it do it's thing. Soaking them does nothing... You see professional BBQ guys soak?
Posted on 9/13/14 at 8:35 am to HebertFest08
I know man. Soaking them does do something though...it prevents them from catching on fire during the most critical part of the cook. Explained this to BIL last weekend and he was like, no shite huh.
I use the chips occasionally when I'm doing a little chicken on my small pit but the big smoker gets chunks or logs all the time. And mesquite is my favorite for brisket. In fact, that's the only thing I use mesquite for.
eta: But to each his own. If soaking the chips in apple juice (another gem I heard) is your thing, go for it.
I use the chips occasionally when I'm doing a little chicken on my small pit but the big smoker gets chunks or logs all the time. And mesquite is my favorite for brisket. In fact, that's the only thing I use mesquite for.
eta: But to each his own. If soaking the chips in apple juice (another gem I heard) is your thing, go for it.
This post was edited on 9/13/14 at 8:37 am
Posted on 9/13/14 at 8:40 am to 1MileTiger
quote:I only add wood chunks, not chips, at the start of my cook. I've read that meat will pretty much stop absorbing smoked flavor after 140 degrees.
Do I add wood chips throughout the whole process,
Posted on 9/13/14 at 8:42 am to AlwysATgr
quote:
Go with oak if you have it.
I'm never able to find oak in the stores around here. May be a stupid question - but could you just break a branch of an oak tree in your yard or does it need to be dried and cured or something first?
Posted on 9/13/14 at 11:09 am to HurricaneDunc
First off, 4lbs flat is a tee tiny lil thing, and you cannot use the same technique as a large hunk of brisket or it will end up like shoe leather. Smoke at 225-250 for about 3 hours, then wrap in foil and add some liquid. Go another 1.5 hrs at 250-275. Like this: LINK /
It's more of a smoke-braise.
It's more of a smoke-braise.
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