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brisket

Hello everyone, I want to make a smoked brisket this weekend for family coming over. It is only about 6-8 pounds. can someone tell me in their opinion how long i should smoke this and what temp they feel is the best. I have never done beef brisket before. I just want it to be tender and juicy and not rubbery. I plan on just putting a light rub on it and maybe just a little injection. Please help.

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Comment by Pig Pucker on November 28, 2010 at 10:16pm: I assume that was just the flat of the brisket, not a whole brisket, right? Never seen a whole brisket that skinny :) 190 degrees is great for the big, thick, fatty point, but maybe too much for the flat. You need to get the flat to 180 degrees and hold it there for a little while, maybe 30 minutes. Of course you'll feel like you're going to get there quickly, but the temperature will plateau at about 150 degrees, and then slow down dramatically. As for your smoker temperature, be gentle, in the 225-240 degree range. Don't touch, baste, or even look at it for the first two hours. A mixture of apple juice and apple cider vinegar, 3 to 1 ratio, in a spray bottle is quick and effective for adding moisture once an hour. The sugar in the spray caramelizes nicely on the brisket as well, making an excellent bark. Try oak and apple woods, I think hickory can be a bit overpowering on beef, just my personal preference.

Comment by Rod Augustine on October 30, 2010 at 6:52pm: yes, Dave i did use a mixture of hickory and apple. i also did the one hour per pound thing, but for some reason it still wasn't very tender. maybe it wasn't a good quality brisket.

Comment by Dave "bigdaddy" Williams on October 30, 2010 at 5:58pm: A brisket is to cook about 1 hour per pound or until it hit between 145 to 150 degrees. basting it about twice an hour with a good beef broth. i would use apple wood if you have it or hickory or mesquite. you just want to make sure you have a good smoke going on and u cook it at or about 250degrees to 300degrees on your smoker.

Comment by Rod Augustine on October 26, 2010 at 6:55pm: Well marv i did 2 pork loins and i did the beef brisket. the pork loins i just rubbed down and smoked for about 5 hours, turned out very well. I injected the beef brisket with a hickory marinade and then a rub down with various seasonings. I then smoked it for about 12 hours. it was nice and moist and pretty flavorful but i wish i would have smoked it for about 3 more hours because it didn't turn out as tender as i would have liked. but all in all it was all pretty good, my family and our pastor and his wife enjoyed it.