So, my wife has picked up a small, 5lb, brisket flat. I am ready with my yellow mustard and Dillo Dust, but I am wondering about time and temp in my Cookshack SM025. I'm thinking rub this thing down in the morning, let it set for an hour, then set the oven to 225 and let it smoke to 165° before the foil wrap, then to 190° or so. Then rest for a couple or three hours before eating. The last time she got one of these really small briskets, I cooked it way too much, trying to get it to 200°...

The day is saved.

So, I found a nice full brisket at Winn Dixie at $3.99/lb. It was about 18 lbs untrimmed, big enough at about $75. I plan to smoke this one on my old Texas Style stick burner for the Labor Day Holiday. Last one I did came out really amazing. I expect I will just dry rub it day prior and then get it started either Sunday prior or early Monday. I know it's an all day thing so might just do it on Sunday so I can relax and enjoy it on Monday. I have Oak and Pecan wood plus some Mesquite chunks.

Ugh. My SM025 frequently has an issue tripping the GFI on my patio. I put a ~8# brisket in this morning a little before 6am. The meat went in at 42 degrees and the smoker started at 77 degrees. I checked the smoker a few minutes after the meat went in to make sure it was still on and it was. Then I went back to bed for a few hrs. When I came back at 9:30am, the power was off. I suspect that it happened quickly (should have stayed until it got all the way up to heat ... ugh). Anyway, the meat...

I’m new to smoking and this is the first time I’ve bought a full brisket. My butcher divided a 16# brisket into 3 more manageable pieces for me to practice on. The end pieces have a 3-4” wide strip of fat in the middle and it looks like more fat than meat throughout. Do I trim this fat out, creating smaller pieces?

Hey, all... I'm new to the Cookshack forum as well as a new Amerique owner.... Certainly not new to the world smoking and grilling, however I am a novice at brisketing, and definitely at using the SM066 although everything I have put through it has turned out amazing. With that being said, I contacted a meat cutter friend of mine who came up with a 19 lb Choice packer, and I'm gonna give it a go for my buddies Superbowl party on Sunday... (I know, I'm breaking one of the 10 commandments in...

I have a 8lb wagu brisket I'm planning on smoking this weekend in either a Cookshack SM025 or a PG1000? The PG1000 is new and I've only used for grilling over the past couple of weeks. Was wondering folks thoughts for smoking a brisket, which is a little longer of a smoke. Which Cookshack would you use and why??

Hi Everyone, Last night and today I smoked the largest brisket I've ever done in my Amerique, a prime full packer from Sam's Club, weighing about 16.5 lbs before trimming. It is the largest brisket that will fit in my SM066. The next largest I've dome was around 14 lbs. I'm finding that with such a large piece of meat, easily 4 - 5 inches thick on the point end, I'm finding I have trouble keeping the end of the flat from drying out. I cooked the brisket overnight at 200F and turned it up to...

HI, When I cooked both a butt, and a brisket, the meat temp goes up to about 185, holds there a while, and drops back to 182. I have read info about this in another thread. Is there a correlation as to time after the temp drops till it is done? (I know, I know, when it is done it is done) Maybe I am just watching the thermometer too much! I should go open a cold one, and stop babysitting.

I'm smoking a 12 lb packer Wagyu brisket tomorrow morning. This is my first time doing Wagyu so I was just wondering if I should approach it differently than regular Prime? For example, I read that it finishes quicker and should be pulled around 185-190 (or whenever it passes the doneness test!). I normally wrap my prime briskets at stall, but should I even bother wrapping a Wagyu? Any tips would be much appreciated!

I am smoking a 24lb Prime Brisket tonight in my Smokette. I usually smoke briskets in the 10-14 lb range. I am looking for any ideas on what temp I should be cooking this at and perhaps some idea of time it may take. Also looking for direction on what temp to start testing for doneness Any direction is appreciated

i have and 11lb. brisket. I will smoke it to in internal temp of 160 F. After it cools completely do you think that I can put it back in with a pan of water and steam it up to an internal of 190 F.? If I turn my machine up to it's max setting of 250? Thanks everybody. Paul Irving. Toronto

I have had my cooks hack smoker for 10+ years and love it. We cold smoke fish and cheese and also smoke beef, pork and fowl with it. When I smoke a brisket I just can't seem to produce a nice red smoke ring on the briskets. Would appreciate any suggestions on how to get a nice smoke ring on my tasty briskets... Thanks ,,,

Courtesy, a comp cook from Basso's forum. As if brisket prices aren't high enough,now all the ladies will be switching from chicken breast. Don Dueling Bubbas from http://www.meatingplace.com : Beef News Healthy 'depots' offer new option for marketing beef brisket: study A Texas A and M study has found that beef brisket contains "depots," or tiny reservoirs, of healthy monounsaturated fatty acids. Those found in beef brisket may not be quite as rich a resource of monounsaturated fatty acids...

I am going to smoke two 5.5 pound brisket flats. wondering how long at 225 degrees? I am using my cookshack electric smoker

Hi! Despite having watched several youtube videos / reading this forum on proper brisket injection technique, every time I try to inject as I'm removing the needle from the brisket the injection juice sprays all over the place. It almost seems like the juices aren't getting released into the meat properly. As I've read, I've tried to insert the needle and only as I'm pulling out press the plunger to release the liquid. I've also tried covering the top of the needle as I inject to catch any...

Hello, I have to do a brisket the day before (off heat by 6pm, eat at 6pm the next day), so I'm wondering if I should (a) smoke the brisket to 170 ish (stall temp), remove it, stick it fridge and cook to desired doneness the next day or (b) cook it all the way through and then just reheat the next day. Your thoughts are greatly appreciated.

I’ve had an AmeriQue for nine years and use it pretty consistently with good results, however I’ve always wanted to have a more noticeable smoke ring on the briskets and I can’t seem to get one. Does anybody ever read load the wood tray after the initial wood burns out? Any other tips or tricks to achieve this would be appreciated

After many failed, dry briskets I finally hit the mark and made one that was nice and moist (thanks Max)! Hands down the best brisket I've ever smoked! I'm so perplexed because I've done about 5 briskets prior to this where I wrapped in butcher paper at stall each time, yet this most recent one I did was the most tender and I did zero wrapping. Just set it at 240F and let it ride until thickest part of flat hit 200F 13 hours later. My theory is that it's because I was able to monitor temps...

Hi everyone, I'm week one into my SM008 ownership so took a day off work and tackled a brisket. I bought a 12 pound packer but due to smoker size decided to separate the flat and point and just cook the flat today. After a few youtube videos I decently butchered the brisket last night and set out on my brisket flat smoke today. This morning I applied a basic bbq rub, mostly course salt and pepper with garlic powder and paprika. I got the smoker going at 250 with a decent size piece of apple...