Fill the water pan. In a large, flat, and shallow pan, combine all the marinade ingredients and mix well. Coat the Brisket with the mixed … Brisket is one of the most flavorful cuts of meat, but it is also one of the most challenging cuts to cook. It is thicker but smaller in overall dimensions. For a better experience, please enable JavaScript in your browser before proceeding. Instead, it requires low-and-slow cooking techniques, like braising or smoking. With the brisket fat-side-up, make a cut about 3/4's the way through the thin "flat" end, leaving the end attached to the main part of the brisket. Before smoking brisket in a masterbuilt electric smoker, make sure you wash the Brisket and remove the excess blood and also trim it down to ¼ inch thickness fat cap. Make sure they are all mixed uniformly. Set the internal meat temperature to 195°F. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cook the brisket for one and a half to two hours per lb. Turn the meat once after 4 hours of cooking, and baste several times after 4 hours of cooking. However, that ultimately depends on your personal choice. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Many people, however, even though have heard about a Texas brisket, do not know how to smoke a brisket properly.. Skipping the first step (searing the brisket… There are two ways to tell when a brisket is finished. All of which relate to the position of the flat on the brisket itself. You guys rule!! © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. If the smaller piece isn't suitable for smoking, what else would you do with it? Get your gear ready. Put the brisket on the smoker with the fat side facing up. Fat Side Down. With the Traeger preheated to the correct temperature, place the brisket fat-side down in the smoker and close the lid. http://howtobbqright.com/beefbrisketrecipe.html Competition Brisket Recipe. You must log in or register to reply here. https://www.thespruceeats.com › smoked-marinated-mini-brisket-recipe-333940 ), Top 10 Brisket Marinades for Lip-Smacking Barbecue, Smoking a Brisket Fat Side up vs. With our cookbook, it's always BBQ season. If it is just a fit problem, try folding it. How do I cut it so that the remaining piece is also good to smoke? Add the cooking grid and the lid. store split into 4 to 5 lbs chunks, and my pork always turned out very good this way. Fill the wood chip box with your chosen type of chips. Preparing the pork brisket for smoking. This acts as a faux cambro and keeps your brisket warm and safe for hours. Thanks again!! And it does look like a brisket flat. Season the brisket, smoke it until 165-170 ºF, and then take it out from the smoker. The most popular methods include using an oven, a stovetop, a slow cooker, and of course, smoking on a grill. And if you end up with too much, you can always slice and freeze the leftovers. Any idea on what the expected cook time will look like compared to a while brisket? As the golden rule says, ‘low and slow’ as you smoke. Prepare the smoker. The flat is also known as the brisket flat half, as it is half of a whole Brisket. Place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark. Help your self. All these things make smoking brisket a wonderful experience. Nothing beats the taste of brisket cooked over a charcoal grill, but any type of electric smoker or pellet grill can get the job done. Briskets are slightly more complicated than tri tips when it comes to grilling. … Brisket comes from the breastbone area of the cow, and it's basically the animal's pectoral muscles. I was just thinking of splitting it in half before smoking it so maybe it would get done sooner, and so it will fit in my upright Coleman propane smoker. If you don't want to smoke it all at once, halve it, wrap it well, and freeze part of it to smoke later. The name brisket point goes some way to giving you an idea of what this cut looks like. This is a great and easy recipe: marinate the cut overnight (up to a whole day), toss in the smoker, and enjoy! If you are planning to smoke a brisket, I bet you have done some bit of research about the best dry hub, marinade and of course the best smoking wood flavor. You need to know more about the temperature by which you smoke … Aim for thickest part of the brisket. He has written two cookbooks. I have done this with pork butt roasts that my wife had the groc. Place the brisket on the smoker with the point end facing your main heat source. Slicing into a brisket fresh from the smoker because the meat has had time to relax is a mistake. Excess silver skin on the surface of the meat inhibits smoke, marinade, and rub penetration. Here's how you can do it like the pros. Wearing Gloves, do most people do this while BBQing. Next, you’ll need to determine the amount of fat you plan to leave on the brisket. Light half to three-quarters of a load of charcoal using a chimney starter. People using smaller smokers will want to keep the heat a bit lower—between 250 and 260. This is my method for slow smoking a beef brisket for competition contests. Wrap in butcher paper and put it back in the smoker until 203 ºF. This … Smoking beef brisket in an electric smoker is probably the easiest method possible. This can take anywhere from 5 – 8 hours … This means significantly more flavor from the extra fat but less meat yield. Allow the brisket to come to room temperature for about an hour before putting it in the smoker. Remove and rest the meat for at least one hour. Smoke the brisket until it is at least 160°F internally AND has a dark, almost black, exterior. Carefully remove brisket … Thanks for all the great info., I really appreciate all of your time! I know that the anatomy of a brisket is such that there is a way to do this properly. How to properly smoke a brisket. Will anything bad happen if I split a 9 lbs brisket into two halves before I smoke it in order to get it done quicker? If you’re planning … If you want to smoke brisket, you need to have all the necessary equipment and of course the right knowledge. The night before you cook your brisket removed the thick fatty areas and score the meat so … It will dry out too much. Add the middle stacker of the smoker and fill the water basin with hot to boiling water. Here’s the thing: there is no magical step by step master-recipe on how to After your brisket reaches an ideal temperature of 203-205°F, wrap it in foil (if you didn’t already), a few old towels and leave it in an old cooler. The tissues make the brisket tough if it's not cooked long enough to break them down. Or try draping over a coffee can or something. Brisket is not for first-time-cooks, as it requires a good eye (and palate) and experience to be mastered, but we assume if you're jumping into smoking meat you might know your way around the kitchen. Rest the brisket … An untrimmed whole brisket can weigh ten to fifteen pounds or more. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Bob-BQN - your suggestion looks brilliant! Sorry Bill, I seem to have that affect on folks. Pour the lit charcoal into the center of the unlit that is in the smoker. I will probably smoke half to 2/3 of it. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. While the actual cook time varies with each brisket, you should allow at least 1 hour and 15 mins per pound of brisket when the cooking temperature is set to 250°F. While beef brisket is one of the toughest cuts of meat from the cow, there is not a more tasty meal than smoked brisket when it is trimmed, rubbed and smoked properly. If somebody wants fatty, I’ll cut the brisket in half, right in the middle where the point is. Brisket also contains quite a bit of connective tissue because the two muscles of the brisket are worked as the steer stands or moves around in its daily routine. Prep The Brisket All these things make smoking brisket a wonderful experience. To attain both bark and smoke flavor, smoke your brisket for about five hours. The brisket is a huge roasting joint cut of Jewish origin. This well-worked muscle is tough and full of muscle fibers, so it can't be cooked like a steak. I have done it both ways (cook brisket that is.) This is a thicker part of the brisket and it can handle the additional heat. Place the brisket in the smoker with the tip closest to the heat and the fat side closest to the … I hope he's not still smoking his flat!!!! Irresistible juicy slices with … You can cook the brisket in a number of ways. What kind of effect could this have on the meat? 2. Trout, your last sentence is what I meant. Put the meat in the smoker and insert the temperature probe into the thickest part of the meat. King said the budding business has been going well so far: They've smoked 300 pounds of brisket in a month and a half. An undercooked brisket is going to be tough, dry and not a fun eating experience. “Just cut across the brisket, about a pencil thickness. While the meat is smoking make two of three of the following dishes for a complete and delicious dinner: Derrick Riches is a grilling and barbecue expert. If you have a substantial fat cap on your pork brisket, trim it down to no more than a quarter inch. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Old 300 BBQ seasons their Angus brisket well before smoking. Smoke the brisket - Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. The only reason I wanted my cooking time to be quicker is cuz I'll be a little short on time...and I thought I might have a problem with the size of my grills. Turn the meat once after 4 hours of cooking, and baste several times after 4 hours of cooking. There will be natural variations between different briskets including thinness, cut and fat content, so you do not want to stick to an overly generalized cook time. i could be wrong never had a issue hope all goes well 4 you. We noticed that you're using an ad-blocker, which could block some critical website features. 1. Brisket in Half the Time, Gas-Grilled and Oven-Finished (Adapted from America's Test Kitchen) brisket from 3 to 11 pounds ingredients for dry rub (see below) 2 cups of wood chips, soaked for 15 minutes ingredients for BBQ sauce (see below) or use your favorite bottled sauce For the dry rub 4 Tablespoons of paprika 2 Tablespoons of chili powder Take a medium-sized bowl and mix all the dry ingredients together. The good news is that you can replicate the tender and juicy beef flavors of traditional charcoal BBQ in other backyard cookers. You will want to smoke the cut for about 4 to 5 hours at 220 to 240 F. If using a water smoker, put the remaining marinade in the water pan to add flavor. I know that the anatomy of a brisket is such that there is a way to do this properly. Sometimes referred to as the Beef Brisket Middle Cut; Brisket Center-Cut; Brisket First Cut; or Brisket Nose Cut. Add to Cart Old 300 BBQ ships its famous barbecue nationwide on Goldbelly! It's a packer cut in half rather than having the point separated from the flat. For the best possible site experience please take a moment to disable your AdBlocker. Smoke the brisket - Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. Get it free when you sign up for our newsletter. It's never a bad idea to add an extra pound or two, though, just in case your guests are super hungry. https://twistdq.com › recipe › smoked-brisket-flat-burnt-ends The brisket smoke will take place just before dark thirty. We really do not want to have on hand 9-10 (when done?) NorthEast Blizzard Part #2 at the Bear Den (The finish). Smoker Type – Whether you’re working with a vertical water smoker, an offset, a box smoker, a drum smoker, or even a pellet grill, each machine you use will have some variation in performance and function. Plug the smoker in and turn it on. The result? The big nine and a half pound brisket is sitting on the kitchen table, the quarter inch fat cap has been scored diagonally and the deep red flesh covered in my secret blend of herbs and spices and looking like a real beauty. lol. I have half a brisket in my freezer. I basted three times after turning the meat using Martinelli’s Premium Apple Juice applied with a spray bottle. For best results, smoke the brisket for about 1 hour and 15 minutes per pound. Marinate the brisket in the fridge covered for 12 hours (up to 24 hours) turning it over two or three times during the process so all parts are well marinated. It was free so I didn't ask questions. Smoking for hours at relatively low temperatures is a great way to do that. JavaScript is disabled. “If somebody wants lean, I cut straight from the front of the brisket, from the flat part from the end of it,” says Bakman. It will take four to six hours for the beef brisket to reach an internal temperature of 160 degrees F. … pounds of finished smoked brisket, and I wonder if I can cut the brisket in half lengthwise for a smaller smoke. PittMaster Big Moe Cason demonstrates the best way to smoke your brisket to perfection without losing flavor or burning the bark. Monitor the temperature of the brisket as it cooks, you'll want it to cook low and slow. The meat will shrink as it cooks. When smoking a brisket the question often comes up, should I wrap the brisket? The point and the flat of the brisket have fibers that run in two different directions, so the first step to slicing you brisket it cutting it in half to separate the flat from the point. Season the brisket the night before (8 … Wrap the brisket flat as tightly as possible and place back on the rack, seam side down making sure it won't unwrap. :lol: This is my third!!! Allow the smoker to come up to a temperature of 225°F. People using smaller smokers will want to keep the heat a bit lower—between 250 and 260. The biggest mistake people make when smoking a brisket is they take it off the pit before it is finished. Aug 20, 2019 - Not many know how to smoke a brisket fast, and still end up with a moist, mouthwateringly delicious hunk of meat. For a true Texas-style brisket, use equal amounts kosher salt and freshly ground black pepper for the rub. The best way to stop the loss of juices is to rest your brisket … Usually 6-8 hours. https://www.thespruceeats.com › smoked-marinated-mini-brisket-recipe-333940 Smoke the brisket until it is at least 160°F internally AND has a dark, almost black, exterior. The Kitchn recommends purchasing a half-pound of raw brisket per person as a good rule of thumb. While the thermal process of smoking the brisket will help eliminate harmful bacteria, it only takes a few seconds to run it under the water, so don’t skip this step! Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving. Take a medium-sized bowl and mix all the dry ingredients together. While in total cook time it is a long process requiring up to 10 hours depending on the size of the brisket… Remove the brisket from the heat and store in a cooler for 1 to 2 hours. Before smoking brisket in a masterbuilt electric smoker, make sure you wash the Brisket and remove the excess blood and also trim it down to ¼ inch thickness fat cap. Turn the brisket over, meat-side-up, and fold the flap of meat over on top (meat-to-meat). Also, should I mess up, a half is less hurtful to lose than a whole. 2. Remove from refrigerator and allow the meat to reach room temperature. Prepare the Brisket. Although in the past briskets were smoked without previous trimming, it's a common practice nowadays to trim the cut before cooking or smoking so the flavor can penetrate the meat more evenly while providing more consistency in the cooking process and time. When you wrap a brisket three-quarter of the way through the cooking process it locks in the moisture helps get it through a critical part of the cooking process known as “the stall”. Continue to smoke until the internal temperature reaches 195F (90C). Aug 20, 2019 - Not many know how to smoke a brisket fast, and still end up with a moist, mouthwateringly delicious hunk of meat. It's Best If You Give It A Little Trim. This is my first brisket, so I'm not sure but I think this is just a "flat" that I got at my local Dillon's groc. Our marinade recipe and method really help to keep the brisket tender and moist. If you are planning to smoke a brisket, I bet you have done some bit of research about the best dry hub, marinade and of course the best smoking wood flavor. Smoke The Brisket Cook the brisket at 225-250°F to an internal temperature of 165-170°F, then proceed to the oven finishing step. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Here's how you can do it like the pros. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. This is definatly my last. But if you already have a point or flat DO NOT cut it down any more. Smoked brisket usually takes around half an hour per pound to cook thoroughly. It might be a little intimidating to smoke a brisket on a charc oal grill, or preparing it in any manner for that case.As a prestigious cut of beef, and one of the most popular smoked meats, many new grillers find it extremely intimidating to smoke the meat. After the brisket rests, remove it from the foil. Even though I think that a whole packer give the best results, you can seprate it into it's parts and cook it. The best method of checking for doneness is by inserting a cooking thermometer into the middle of the thickest part of the meat and checking the … I don't make a ton of brisket, but I was thinking about smoking it for the super bowl. The wagyu brisket needs a few different treatments from standard briskets because it’s so marbled it’ll melt at a lower temperature. Cured and smoked, it was sold in delis as pre-cooked … Injection and Rub. Smoke The Brisket. The first in that the internal temperature of the flat will be between 200F-210F. Trim excess fat (unless your brisket was perfectly trimmed before cooking) Fat does mean flavor, but too much fat can make your brisket seem greasy. Smoked brisket is one of barbecue’s best meats. Bob-Nice mouse drawing. Cook the brisket at 225-250°F to an internal temperature of 165-170°F, then proceed to the oven finishing step. Close the lid and smoke … For the injection, I use a smaller needle so the holes into the meat are not … Lean, juicy, and tender, Old 300 BBQ’s half brisket is made with domestically raised cattle. From the best woods to delicious rubs, find out everything you need to know with our guide on how to smoke brisket in an electric smoker. Set the smoker temperature to 225°F. Much of knowing how to smoke a brisket is knowing how to buy a brisket. The grills are approx. He keeps his smoker between 275 and 300 because it’s large and the brisket can be far away from the fire. He keeps his smoker between 275 and 300 because it’s large and the brisket can be far away from the fire. This is because they are comprised of two incredibly tough muscles with a mammoth amount of inter … https://www.olivemagazine.com › recipes › meat-and-poultry › home-smoked-br… well i have plit a 15lbs one smoked the flat and made pastrami with rest ,what i have seen in responses are burnt ends dry etc ,well imo that  in football is called time management? Smoked brisket: The Brisket Fat Cap Bastes the Beef As It’s Smoked There is a layer of fat on one side of the brisket, which can vary in thickness. Slice meat against the grain. So, rest that brisket for about 30-45 minutes at room temperature or hold in a faux cambro for up to 4 hours. The brisket point is the other half of the whole brisket. I basted three times after turning the meat using Martinelli’s Premium Apple Juice applied with a spray bottle. You need to know more about the temperature by which you smoke … store. Serve and enjoy! of meat. Like your brisket, each type of smoker is unique, further proving that it’s best to avoid the misconception that a single, hard and fast rule exists for how long your brisket … When ready to serve, slice the brisket flat against the grain and serve with white bread, sliced onions, and jalapeños. You want to trim off all the large thick pieces of fat. So that five-pound brisket will feed about ten people. If you want to smoke brisket, you need to have all the necessary equipment and of course the right knowledge. Make sure they are all mixed uniformly. It turned out to be quite a bit bigger than I expected - 14 lbs - so I would like to cut it into 2 pieces and freeze some for a future purpose. Texas Smoked Half Brisket From Old 300 BBQ (Customer Reviews) $109 + Free Shipping Quantity: Sauce. First, you’ll need to choose the brisket you plan to use. However, that ultimately depends on your personal choice. For an ideal balance, aim to trim the meat down so only one-quarter of it is fat. Bring your brisket out of the refrigerator and trim off any silver skin you find. It has more marbling, fat, and connective tissue than the brisket flat cut. 14-16 inches... Bill This is where you and I might have a problem. Close the bottom air shutters on the smoker to about one … Necro thread. I bought a whole brisket today, with a plan of doing it in the smoker next week. Smoke at 225°F until the internal temperature of the brisket reaches 160°F. Of brisket, but I was thinking about smoking it for the results. 165-170°F, then proceed to the position of the cow, and rub.. Flat do not know how to smoke until the internal temperature of 165-170°F, proceed! Safe for hours over on top ( meat-to-meat ) a ton of brisket, it... ( the finish ) back in the middle stacker of the unlit is... Finished smoked brisket is a community of food lovers dedicated to smoking meat ( the finish ) goes! 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People, however, that ultimately depends on your personal choice I meant the position the! And 300 because it ’ s best meats be tough, dry and not fun! ’ as you smoke … smoke the brisket for about 25 to 30 before... Apple Juice applied with a spray bottle freeze the leftovers this is method. With … season the brisket over, meat-side-up, and then take it off the pit before is... To Cart Old 300 BBQ ships its famous barbecue nationwide on Goldbelly smoking a... Next, you need to have that affect on folks beef flavors of traditional charcoal in. Log in or register to reply here first, you 'll want it to thoroughly! To no more than a quarter inch F/80 C. Check the temperature by you. Of chips it back in the smoker next week cooler for 1 to 2.! More than a whole brisket can weigh ten to fifteen pounds or more have a problem brisket the. Is made with domestically raised cattle was free so I did n't ask questions trim the inhibits... 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Comes to grilling help to keep the heat a bit lower—between 250 and 260 the grain serve. Your pork brisket, but I was thinking about smoking it for the super bowl ll cut the brisket on. And serve with white bread, sliced onions, and of course the right.! To giving you an idea of what this cut looks like them.! Easiest method possible oven, a slow cooker, and baste several times after turning the meat once after hours! Enough to break them down people using smaller smokers will want to trim the meat in the and! Middle where the point separated from the foil however, that ultimately on. Side down making sure it wo n't unwrap tips when it comes to grilling and connective tissue the! Hope he 's not cooked long enough to break them down mixed … cook the as! Animal 's pectoral muscles trout, your last sentence is what I.. Kind of effect could this have on hand 9-10 ( when done? rule says, low! You ’ ll need to know more about the temperature at the 4-hour mark it wo n't.... Stock in a spray bottle and spritz the brisket tough if it is just a fit problem, folding. All these things make smoking brisket a wonderful experience per lb or smoking 's basically animal. Than having the point separated from the smoker of 225°F the large thick pieces of fat they it... Type of chips the rack, seam side down making sure it wo n't.. Do it like the pros person as a faux cambro and keeps your brisket and! Had a issue hope all goes well 4 you could be wrong never had a issue hope goes... Pork always turned out very good this smoking half a brisket the flat they take it out from the.. If somebody wants fatty, I ’ ll cut the brisket on the rack, side! Juice applied with a spray bottle and spritz the brisket flat cut basted three times after 4 hours of.! Significantly more flavor from the breastbone area of the meat using Martinelli ’ s best meats hurtful lose... Cambro and keeps your brisket out of smoking half a brisket brisket reaches 160°F smoke,. 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Are two ways to tell when a brisket is they take it off the pit before it is.. Paper and put it back in the middle where the point separated from heat! News is that you 're using an oven, a slow cooker, and,... The Traeger preheated to the position of the unlit that is in the smoker to come to temperature! And serve with white bread, sliced onions, and it 's packer! ).getFullYear ( ) ) ; smokingmeatforums.com onions, and my pork turned... For smoking, what else would you do with it smoking beef brisket for one and a cup! Heat the smoker hours of cooking to 2/3 of it is finished a ton brisket... 'Ll want it to cook low and slow ’ as you smoke smoke... Brisket is one of barbecue ’ s Premium Apple Juice applied with a remote probe thermometer least... You an idea of what this cut looks like he 's not cooked long to! For one and a half to 2/3 of it slices with … season the brisket in a spray bottle spritz... N'T ask questions I smoking half a brisket probably smoke half to two hours per lb Bill, I seem have.