View Full Version : Flat Brisket

06-01-2013, 06:59 AM
This will be the first time cooking a brisket on my ST 1100. I would like to know how to cook it and at what temp. I will be using Tony Chachere's butter Marinade.
Need a Rub recipe. Thanks

06-01-2013, 07:24 AM
For a brisket, I like to buy the cryovac'd briskets. For your 1100, you will need to cut in half, maybe an 8 or 9 lb. brisket.

I cook @ 225, to an internal temp of 203. You can guesstimate about 1.5 hours per pound. But cook to internal temp.

For a great rub (yes, many exist) try Big Bad Beef rub. You will find it on amazingribs.com.

Good luck, welcome to the forum!

06-01-2013, 08:54 AM
Thank you very much for the information. I'm learning a lot here.

06-01-2013, 10:23 AM

Another nice compliment to a good rub is Claude's Brisket marinade. You can find it just about everywhere.

You place the brisket in a large plastic bag (garbage bag works well). Pour in the marinade, allow to sit in the fridge over night.

Next day, remove from the bag, add your rub, smoke as normal.

I've receive rave reviews when following the above.

06-02-2013, 10:22 AM
My brisket has been on now for 2 hours and it has already stopped smoking. I had about 7 oz of wood chips and a couple chunks of wood. Need help.

06-02-2013, 10:31 AM
Two hours of smoke is about right per my experience. You will be fine.

06-02-2013, 03:50 PM
I have a redi chek remote with meat temp, and probe temp. only one orobe. Do I insert the probe into the meat or just leave it hanging through the hole on top?

06-02-2013, 04:09 PM
Put the probe into the thickest part of the meat. It's the internal meat temp you're after most during a cook. While the cabinet temp tells us other things, the most important thing right now is the meat temp.

06-02-2013, 06:58 PM
Took my brisket off at 190 degrees and I think I done a very good job smoking it with the help Bigwalleye and DReeves. Thank you both very much. Could not have done it with out the both of you giving me some pointers. Here is what it looked like.270271

06-02-2013, 07:07 PM
Looks awesome! Now I'm hungry :D

06-03-2013, 06:55 AM
Samples is what we want, man! Samples!

Congrats on a great looking cook.

09-07-2013, 09:17 PM
Any suggestions for smoking two briskets at once in my 14:cool::cool:? Should I put the thermometer in the top one or the bottom one? How much longer should I expect the cooking to take? Yes, I know I should base it on time.... but some approximation would be good. I expect to have two cryovac briskets that are about 9lb each.

09-08-2013, 10:34 AM
I would recommend putting the thermometer in the top one - furthest from the heat. When it hits temp, both are done.

I would estimate 90 minutes per pound. Even for two.

So, if both are 10 lbs, roughly 18 hours. Start the night before, cook all night, eat next day.


09-11-2013, 08:24 PM
Yea, I agree with DReeves. Cook the brisket long and slow. I've had my best luck planning on 22 hours. I start approximately 22 hours before I want to eat at 200 overnight. Next morning turning it up to 225, and then the last 4-6 hours at 250. Pull it out when the internal temp is 195 or so. I prefer it falling apart vs sliced. Unwrapped the entire time, but with a small pan of water for moisture.

09-13-2013, 09:49 PM
Well, my briskets turned out to be just :eek:ver 7lb each. They didn't have any bigger ones. I think I'll go for an 18hr or so smoke. I'll be serving at 4pm or so Sunday so counting an hour for resting I'll start it off at 8 or 9pm Saturday at 200 and see where it gets in the morning. I guess I'll try the moisture pan, too.