Tatonka Dust rubbed brisket (first attempt @ brisket)

[Vicep3]

Ok so three weeks ago I bought a cryovaced packer from my butcher. I left it in the bottom of the fridge to age a little. It weighed 16 1/2 pounds before I trimmed it ( I forgot to take pictures )
After trimming it's down to 13 pounds. I rubbed it with Worcestershire sauce and then a generous amount of Tatonka Dust. I wrapped it and put it in the fridge.
So here is my question:
I know that you don't cook by time but by temperature however can anyone ballpark me on how long this size brisket may take? The only reason I ask is so I know about what time to start it so that it is done at a (approximate) particular time.
I will be smoking it in a MES 40 with an A-MAZE-N pellet smoker.

[Richtee]

What temps? 250-275 is fine for brisky. Remember the cooler is your friend. You can hold it for 4 hours EASILY. Start early... give that puppy 12 hours. Pan at 170 IT, foil and into a cooler when ya see 200.

[SmokinOutBack]

A lot will depend on the temp you run your MES. I would set it at 250 at least and expect 12 hours plus. You can also separate the point from the flat after you hit in the 165 range then foil both to finish. I'm sure a lot of others will comment as well. Good luck and take some pics!

[Bearcarver]

Great advise already!!

All I can add is it's the thickness that controls the length of time---not the weight.
A 4" thick piece of meat that weighs 8 pounds will take as long as a 4" piece of meat of the same kind that weighs 16 pounds.


Bear

[SMOKE FREAK]

Great advise already!!

All I can add is it's the thickness that controls the length of time---not the weight.
A 4" thick piece of meat that weighs 8 pounds will take as long as a 4" piece of meat of the same kind that weighs 16 pounds.


Bear

Yep! And mine always take longer than that

[jwbtulsa]

I run mine at 250-275 like Rich suggested. I pull mine at 170 and separate the flat. Flat is panned, covered. And back into the heat until it hits 195. During that time I dice up the point for burnt ends . Add more rub and some BBQ sauce. Back into the smoker. I stir the ends every hour. When the flat hits 195, it goes into a cooler, then covered in towels to fill the empty space. It rests there until time to eat. When the ends are all soft and have good bark, they go into a bowl and tossed with my special sauce of liquid gold and BBQ. DO NOT throw away and pan drippings!!! Both pan should be drained into container for freezing. Once frozen, the fat will have separated to the top and you can discard it. The delicious mush below is the liquid gold concentrated beef stock. I put it in mason jars and leave in the freezer. You can then use it in future beef cuisine for a great smoky flavor. Trust me, it will make a beef stew rock the house. Also good addition to chili and stroganoff.

My standard is to start the smoker at 6:00am with the brisket on the counter to warm just a touch. But I'm strictly a stick burner which requires more prep time. If using a MES, just prep it tonight, get up early and fire it up, load, go back to bed for a while.

As stated before, the cooler is your friend. Best of luck. I'm sure it will be fine.

[Bearcarver]

I run mine at 250-275 like Rich suggested. I pull mine at 170 and separate the flat. Flat is panned, covered. And back into the heat until it hits 195. During that time I dice up the point for burnt ends . Add more rub and some BBQ sauce. Back into the smoker. I stir the ends every hour. When the flat hits 195, it goes into a cooler, then covered in towels to fill the empty space. It rests there until time to eat. When the ends are all soft and have good bark, they go into a bowl and tossed with my special sauce of liquid gold and BBQ. DO NOT throw away and pan drippings!!! Both pan should be drained into container for freezing. Once frozen, the fat will have separated to the top and you can discard it. The delicious mush below is the liquid gold concentrated beef stock. I put it in mason jars and leave in the freezer. You can then use it in future beef cuisine for a great smoky flavor. Trust me, it will make a beef stew rock the house. Also good addition to chili and stroganoff.

My standard is to start the smoker at 6:00am with the brisket on the counter to warm just a touch. But I'm strictly a stick burner which requires more prep time. If using a MES, just prep it tonight, get up early and fire it up, load, go back to bed for a while.

As stated before, the cooler is your friend. Best of luck. I'm sure it will be fine.

Oh Yeah!!!
Everything Tulsa said, except I put my juices in the fridge to separate the fat instead of freezing.
I'm going to Tulsa's for Dinner!!!

Bear

[jwbtulsa]

you are always welcome to our table. Just need a little advanced notice to get things prepped. Never afraid to take a day off for some company! If ya happen to be in town tomorrow, it's burgers, brats, and hotdogs. Wife's beans which I might brag are pretty damn good because we add bits of frozen fat that I collect from Boston Butt cooks and form into sticks like butter. Just shave a little off for a great smoky flavor.

[Bbqgoddess]

Yep ditto everybody! and like JB said keep those drippings.... it adds oh la la to many dishes! Good Luck!

[Vicep3]

I run mine at 250-275 like Rich suggested. I pull mine at 170 and separate the flat. Flat is panned, covered. And back into the heat until it hits 195. During that time I dice up the point for burnt ends . Add more rub and some BBQ sauce. Back into the smoker. I stir the ends every hour. When the flat hits 195, it goes into a cooler, then covered in towels to fill the empty space. It rests there until time to eat. When the ends are all soft and have good bark, they go into a bowl and tossed with my special sauce of liquid gold and BBQ. DO NOT throw away and pan drippings!!! Both pan should be drained into container for freezing. Once frozen, the fat will have separated to the top and you can discard it. The delicious mush below is the liquid gold concentrated beef stock. I put it in mason jars and leave in the freezer. You can then use it in future beef cuisine for a great smoky flavor. Trust me, it will make a beef stew rock the house. Also good addition to chili and stroganoff.

My standard is to start the smoker at 6:00am with the brisket on the counter to warm just a touch. But I'm strictly a stick burner which requires more prep time. If using a MES, just prep it tonight, get up early and fire it up, load, go back to bed for a while.

As stated before, the cooler is your friend. Best of luck. I'm sure it will be fine.

Can the drippings be used to make smoked bake beans?

[Bbqgoddess]

Can the drippings be used to make smoked bake beans?

oh YES, YES, YES.... start there then go for it!

[SmokinOutBack]

Any updates? Pics?

[jwbtulsa]

Can the drippings be used to make smoked bake beans?

I take the fat from pork cooks after it has hardened and I squish it around until a form a log like a stick of butter. It's kept in the freezer until we need it. We just take it out and cut off pieces like pats of butter. The fat breaks up easily and we spread the pieces around the surface. It will melt down easily. A couple of stirs and your beans will taste like they have been in the smoke. Using a little goes a long way so don't add too much to your beans or that's all you will taste. Of course, I have NEVER been afraid of pork fat!

[Vicep3]

Any updates? Pics?

Well I'm 7 1/2 hours in the smoker is running a steady 255 degrees the flat is @ 158 degrees and the point is @ 168 degrees. Things seem to be gtoing in the right direction ( I think? )

[SmokinOutBack]

Looking good! I thought you were doing it yesterday.