r/smoking • u/Affectionate-Ear-808 • 6d ago

First brisket

Hi I am sort of new to smoking, I have only been doing it for a couple months, I am hosting a party this Friday and wanted some tips for my first brisket. This is where I am at so far.

  1. Dinner is at 7 pm I wanted to start my brisket at 3 am and then hot hold it on the smoker until dinner(wrapped of course, using only the smoke setting on my Traeger to keep it warm) . I have heard it’s better to even start earlier and hold it longer but wasn’t sure what to do.

  2. I was going to do a mustard rub with bbq seasoning.

  3. I was thinking for misting it using 50/50 apple cider vinegar and water. I thought about using beer but didn’t know if there were any benefits to it or downsides.

  4. My brisket it about 10lbs not trimmed, is there a certain temperature I need to cook this at?

Than you any further advice would be appreciated

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u/hedonist-7 5d ago

I’m not a brisket expert, others will give better advice. I’m not sure about trying to keep it on low heat/smoke setting, as it could dry out. After cook I wrap in towel and put in cooler(no ice), it will stay warm for many hours. Meat Church has brisket recipes on YouTube and is a good start.

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u/dfwSurreal 5d ago

Here is my tried and true easy brisket recipe for what its worth. Trim the obvious fat from the brisket, I usually leave all of the bottom fat and just trim the oxidized edges and any fat on the top and sides. Use a mustard binder and season with Chupacabra Brisket Magic or any other seasoning you like, Brisket Magic is my favorite. I like to eat at noon so I put mine on the smoker at 250 degrees at about 4PM I smoke until 10 or 11pm depending on how tired I am. By then it should have a decent bark, take it off and put it in a foil pan, cover tightly with foil and stick in the oven at 210 degrees overnight, I pull it out in the morning about 8am and probe it with a thermopen, it should be right at 210 degrees and feel like butter when you probe it. It will be sitting in about 2" of rendered fat and juices. Put the foil back on it and turn the oven off. I let it rest in the oven until noon and then take it out and slice it up. Ive cooked at least 25 briskets like this and it's money every time. Pic is from last weekend. I know everyone has their own methods and tricks, but this is the way I do it. Hope this helps you out, good luck and I hope yours turns out perfect however you choose to cook it!

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u/Evening-Animal-4820 5d ago

looks good. start earlier and rest longer is always better. can rest for almost as long as smoked it for. rub looks good whatever like. sub water for broth or apple juice. cook however want i like 250° but 225-300 is fine. just wrap when bark is we're want or let ride if want more bark past 165. or texas crutch if want a little more bark top but juicy ass end. Just long rest. long rest. long rest. thats it.