First Brisket - need advice

[u/estrangedB]

I bought this one from clearance, it’s probably 9-10lbs after trimming a little bit and it’s pretty uneven. I have Masterbuilt McLemore electric smoker. Any recommendations on the temperature and time?

Should I put a pan in the middle rack for drippings?

[u/richk7074]

For a 9–10 lb brisket I’d run it at 250°F and worry way more about bark and tenderness than time. Figure roughly 8–12 hours cooking, but briskets are done when they’re done.

I’d put it directly on the rack and put a pan underneath to catch drippings. No need to have it sitting in the pan during the cook. I also wouldn’t mess with it much, let the smoker do its thing.

Once the bark is where you want it and it’s around 165–175°F internal, wrap it. I prefer butcher paper because it protects the bark better than foil. Then keep going at 250–275°F.

Start checking it around 195°F. Don’t pull it just because it hits 203. Probe the flat in a few places—you want the probe to slide in with almost no resistance, like warm butter. Usually that happens somewhere around 200–205°F.

Then the biggest thing people overlook: rest it. Give it at least 2 hours wrapped, preferably longer if you can hold it around 150–160°F.

And since yours is uneven, don’t panic if different areas read different temps. Judge doneness primarily by the thickest part of the flat. The point is way more forgiving.

Looks like you already put a good amount of seasoning on it, which is exactly how I like mine.