Looking for a recipe on a brisket

[Chuck-B]

First time brisket smoker, looking for any input. I have a masterbuilt electric smoker that the top temp is 275. The slab I bought is 5.5lbs. Brine? Temp? Time? Looked for a link in the library but didnt see one. Any tips would be much appreciated

[reinhard1]

Chuck for right now look on page 6 of the Cooking and Recipe forum with the thread called "Brisket". it has some good stuff in there. i'm sure others will chime in as well. good luck.

[rexlan]

This is the one I have used for a number of years. A 5.5lb brisket seems a little small. Is it a full packer or just the flat?

Brisket (Trim as desired but don’t be too egar with the fat removal)

Marinade

Mix well and marinade the brisket overnight.

• 2 cup red wine vinegar

• 1 cup olive oil

• 1/2 cup Worcestershire sauce

• 1/2 cup brown sugar

• 1/tablespoon garlic powder

• 2 tablespoons paprika

• 1 tablespoon kosher salt

• 2 teaspoons black pepper

Mop for the Brisket

• 1 12 oz beer

• 1/2 cup cider vinegar

• 1/3 cup water

• 1/3 cup light oil (Canola is good)

• 1 small onion, diced

• 1 teaspoon garlic powder

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon black pepper

• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper

Put all ingredients in a pan. Boil, then simmer until all ingredients are dissolved.

Mop the brisket at least once 45 minutes. Turn occasionally.

In the smoker at 225*. Use a good steady smoke.

Cook to an internal temperature of 185*. The meat temp will probably stall at 180 as the fat starts to render. Going another 5 degrees will make it a little more tender. You can got higher if you like ~ 190*

Plan about 1.25 hr/lb. As a guide.

[Chuck-B]

That sounds great Rexlan, thank you. It is a flat, it was on sale for $20 bucks so I figured if I destroy it I wont be out to much. Guess it would make good jerky if it doesnt turn out. Thanks Reinhard for the info too.

[Chuck-B]

Just about the whole one side of the slab is about a 1/4 inch of fat. It looks like there is some good fat marbled into the rest but should I trim some or all or leave the fat?

[reinhard1]

if it's only 1/4 inch, i would leave it. adds to the moisture and flavor. cook it fat side up. good luck.

[rexlan]

if it's only 1/4 inch, i would leave it. adds to the moisture and flavor. cook it fat side up. good luck.

I agree and most of that fat will render out when it gets to temperature ..... it will nicely baste it for you.

The flat sure makes good pastrami too! different recipe, but for $4/lb meat it is a better value than as brisket. A full packer will have the point also and be about 1/2 the price .... next time!

We need pictures

[Chuck-B]

Thanks guys, I really appreciate the info. Now I just need some time to smoke it. Working 6 days a week doesnt leave me much time