"...any ideas?....FEDEX me a pound and a half"
250 is too hot. Can you get it down to 200?
Mix your wood chips with oak and hickory.
"...any ideas?....FEDEX me a pound and a half"
Just open the lid a bit.
Might try an aluminum drip pan with about a qt. of water under the brisket.
Should keep the temp. down.Replinish as needed.
I have done a couple of briskets. Look on the internet on how to slice them. I found a couple of youtube videos that helped. The top muscle needs to be separated and aligned with the bottom one before slicing. Isn’t hard. I followed their recommendation and did it on newspaper which made clean up easy. Good luck! Was really good eating!
I may not be able to help you cook it but I sure as heck would like to help you eat it! Thank God for red meat.
Wish I were there to taste test!
Hickory might be a better wood choice than Mesquite for a long slow cook. Mesquite is good for quick cooking chicken. Applewood is good, has a sweet taste. Too much smoke can make your brisket taste like creosote. (You don’t want people thinking you cooked it over some old railroad ties!) See what you think. Try to add soaked chips toward the end of the cooking. Cook long at lower temperature. You want people focus on the moist meat.
If you put a tray underneath you might be able to cut down on the direct heat and catch the drippings. (use them to baste as long as they are still juice. A metal bowl with water in it keeps some moisture in the cooker. Good Luck!
When you think you’ve cooked it long enough, cook it some more! ...a well cooked brisket will pull apart with little effort.
Aaron Franklin is the BBQ brisket king and judge on BBQ pit masters. We don’t use gas grills here in Texas, but you may get something out of this.
I use the water that I soak the chips in, as the hydration pan liquid (with a slice of orange rind). We prefer real charcoal and vast quantities of beer for smoking up here.
Keep the temp 200 and the beer 40 degrees. A good book and/or a guitar work nicely with this project.
Bon apetite!
Dude, don’t bogart that brisket!
Seriously, restaurant grade smoked meats in about the same time it takes to get take out. I use mine daily. Even doubles as a crock pot, and plain pressure cooker.
Smoke at approx. 230 degrees for as long as it takes.
Whatever you do, use a meat thermometer and cook the brisket until it is 190 degrees on the inside.
Rubs? If I told you, I’d have to kill you.
(Psst. Salt, pepper and garlic and rub it in with some mustard so that the spices adhere to the meat. Cook the brisket with the fat side UP!)
If 250 is your lower limit, I would smoke it for no more than 4 hours. At that point, I would tightly wrap it in foil and put it back on the pit. Cook it until it’s internal temp gets to 180.
Smoking a brisket is like cruising in a low-rider. Low & Slow. 9 to 10 hours is hurrying things along. You’ve already been told about the heat.