MidnightBrewer
New member
Hello Drains,
I am no expert but since I am a working scientist I figured I could follow dirrections as well as the next guy. The five briskets were my first smoke using the #3 and I don't have a PID.
When I did the first two I tried following some dirrections that recomended 1:1:1 rub of Kosher Salt, Black pepper, and paprika. I used about 3/4 of a cup of hickory chips and a can of apple juice in the smoker. Dirrections were for 200 degrees for 1hr/lb+2hrs. That was not long enough or hot enough and it ended up taking over 20 hours. I wrapped it around 150 becuase I needed to leave and the meat didn't really develop any bark. I sampled it and it was still pretty tasty although in the future I decided I would use a rub with less paprika. The briskets were stored in the fridge and the day of the party my wife reheated them for three hours at 250 in the oven.
On day 2 I had a 14lb, 13.5 lb and 11lb brisket. There was plenty of smoke flavor on the first two so I used the same amount of wood. I decided becasue there was so much meat in the smoker I would leave out the juice can. I put the big ones in first on the top and middle shelves. Three hours into the smoke I put in the 11lb brisket. This time I smoked at 225 for around 12 hours and then wraped the brisket at 162 and bumped up the temperature to 250 to make sure it would finish in time for my wife's party. This was durring the middle of the week so I had to go into my office and the wife took over. She was getting other stuff ready and by time I called her the brisket had gone over 200 (~17hours into the smoke). At that point she turned it down to 140 and left them there for another hour or so until the party. The smallest brisket was so tender that it fell apart. The other two were perfect for slicing. Hope that helps.
I am no expert but since I am a working scientist I figured I could follow dirrections as well as the next guy. The five briskets were my first smoke using the #3 and I don't have a PID.
When I did the first two I tried following some dirrections that recomended 1:1:1 rub of Kosher Salt, Black pepper, and paprika. I used about 3/4 of a cup of hickory chips and a can of apple juice in the smoker. Dirrections were for 200 degrees for 1hr/lb+2hrs. That was not long enough or hot enough and it ended up taking over 20 hours. I wrapped it around 150 becuase I needed to leave and the meat didn't really develop any bark. I sampled it and it was still pretty tasty although in the future I decided I would use a rub with less paprika. The briskets were stored in the fridge and the day of the party my wife reheated them for three hours at 250 in the oven.
On day 2 I had a 14lb, 13.5 lb and 11lb brisket. There was plenty of smoke flavor on the first two so I used the same amount of wood. I decided becasue there was so much meat in the smoker I would leave out the juice can. I put the big ones in first on the top and middle shelves. Three hours into the smoke I put in the 11lb brisket. This time I smoked at 225 for around 12 hours and then wraped the brisket at 162 and bumped up the temperature to 250 to make sure it would finish in time for my wife's party. This was durring the middle of the week so I had to go into my office and the wife took over. She was getting other stuff ready and by time I called her the brisket had gone over 200 (~17hours into the smoke). At that point she turned it down to 140 and left them there for another hour or so until the party. The smallest brisket was so tender that it fell apart. The other two were perfect for slicing. Hope that helps.
