Smoked brisket

[Bill D]

I got a full packer brisket to smoke this weekend. It started out at about 18 lbs.

I trimmed the fat down, applied the rub and let it sit over night. Today I put it on the smoker at 10am and plan to smoke for 18-20 hours at 180* until it reaches an internal temp of 205. I've tried a few ways, and found that I prefer to mop every hour or so, and leave the meat uncovered for a better bark.

I also plan to try the "burnt ends" with the point that @djetok mentioned in another post.

What's everyone's protocol for brisket? Do you foil? Do you marinade, rub, mop or inject?

 

[McMark]

I run mine about 225-235 deg. Rub with yellow mustard then rub in McCormicks Montreal Steak. After about 4 hours I use a spray bottle with apple just that I spray on about every hour from then on. No foil.

 

[McMark]

So is this still cooking? And what time is dinner?

 

[Glen]

I've started cheating my long smokes lately-

Most recently (wknd after Thanksgiving) sous vide the brisket to 155, then smoked for 3 hours to finish and get the bark. Was worried that having cooked the meat 2/3 first that smoke would not take, but I was wrong to worry. Very good smoked taste!!

This is the guide that I am currently using and have been varying options to find the one for us. (The 155 option is current favorite.)
http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

We are using the Anova sous vide cooker. Awesome! https://anovaculinary.com/anova-precision-cooker/?gclid=COTqj7DV2tACFUVMDQod0MMEAg
Can get on Amazon.

 

[Bill D]

Just took it off the smoker. Took about 21 hours to reach 205. It's wrapped in foil and in a cooler with a some towels until lunchtime @McMark! It smells fantastic, but it'll be a few more hours before I know how it turned out.

@Glen I've been looking at getting a vacuum sealer to keep servings of what I smoke and reheat sous vide style. I watched the video for that cooker earlier this week. Looks nice!