First Brisket in the #2.

[sts3d]

OK got my first brisket in the #2. Rubbed and wrapped last nite. 8#flat,  Crown Royal Oak barrel chunks for smoke. I'm planning on it being ready just after the Big 10 Championship game  tonight. (Go Buckeyes!!!!!!) Does 1.5 hours per pound sound about right? It is pretty cold here today (24*).

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[DivotMaker]

At 225, 1 1/2 hours per pound is a good starting point.  Just watch for internal temp to hit 195.  Hopefully, you didn't trim too much fat, and have it fat-side -up.  Good luck!

[sts3d]

Ran it at 225 got to 195 in 13.5 hrs. It came out moist,fork tender,delicious.  I only opened it up to put some ranch beans in. Then checked it near the end.   I left about 3/8" fat up top and yes fat side up. Rested about 40 minutes. I would have rested it longer but I needed something to take away the pain of the Buckeye s getting beat. The #2 is a keeper! 

[cwshiles]

Sounds delicious. I'll be attempting my first brisket next week. Where did you get your brisket?  I have been getting my meat at Sams Club or Costco.  What rub did you use?

[sts3d]

The flat came from the local Meijer store. Rub is my own , Tablespoon good esspreso coffee,tbs sea salt,tbs chili powder,tsp fresh ground pepper,tsp sugar or amount to taste. Rinsed, patted dry, rubbed, wrapped in saran wrap  overnite in fridge. Put it in smoker with about 6 oz of oak. I really prefer oak with brisket, mimics my favorite brisket from "R" Barbecue in Sabinal Tx. Get it to 190 wrap it up in foil on counter,wait a bit then slice and eat.I've only had my #2 for a week or so but a veteran smoke conoseur. These smokers make it so easy to be a hero.....Best tip I can give u is put the meat in and leave it alone. I didn't peak but once at hour 10. Then checked the it with an instant read thermometer. Oh I did have a very small foil pan filled with Shiner Bock in the bottom of the #2. I used the other five for me! Good Luck, Sean

[DivotMaker]

Congrats Sean!  Sounds like a winner.  Try a full "packer cut" sometime, you'll be glad you did!  The Shiner's a nice touch!     Sorry about your Buckeyes.  Bummer.

[sts3d]

Thanks divot. Yes the loss was hard.I like to keep it somewhat authentic. The Shiner used to be hard to find around here but all the pipeliners and drillers in my area have made it easy to get. One of my favorite beers. I'll do a packer for Memorial day. I like to feed the neighborhood. I always believe good BBQ is better with the larger cuts. I'm lucky my dad is a livestock farmer.... I like to butcher the 100 pound hogs and cut em into 4 quarters to smoke.

[DivotMaker]

Wow.  Too bad you're in Ohio, or I'd stop by for some Shiner and hog quarters!

[sts3d]

If your ever up this way I'll be happy to oblige.

[DivotMaker]

Thanks, Sean!

[MNGuy1959]

We'll after my last brisket debacle, I am going to try it again with my new Auber.  I am going to do a 6# flat.  Tonight I am going to put rub on and inject with a beef broth.  I really want this one to turn out. I am going to cook at 225 to IT of 190 and then wrap for an hour.  Does that sound reasonable?

[MNGuy1959]

Correct.  It is a 8.5 lbs. flat.

[DivotMaker]

Sounds good, MN, but you may want to take it up to at least 195.  195-198 seems to be the magic temp range for me on briskie. 

[MNGuy1959]

Ok, thanks DM.  I will take your advice, as I am hoping this time is the charm.  195 It it is. 

[es1025]

STS3D
Here is my brisket rub:

This is a mild rub with some late kick:

2.5 oz of Paprika
1/3 cup Brown sugar
3 TBSP of Garlic powder
3 TBSP of Onion powder
2 TSBP of Oregano
2 TSBP Sea Salt
1/4 tsp of cayenne pepper

You can adjust the cayenne to taste.

Smoke at 240

2.5 oz of cherry wood.

2nd slot in the smoker, fat side up.

Plan to wrap at 165 and remove at 195, let rest for 1 hour.

This will be the best brisket you smoke.

Ed