Bricket Question

[Steve's 70-5]

I am new here, just picked up a used Treager Pellet Smoker, could not justify a new one with the way work goes( I work construction). Having several people over at the pool Sunday. Plan on smoking a brisket and I want it to go good. The boss is running me rag-get, and I know about searching things but not enough hours in the day. Plan on smoking a 9 to 10 lb brisket, here are my questions

How long should I plan on smoking?

The guy at the store told me to cook on the smoker setting and when juice start to bubble out, wrap in foil and put back in smoker and set temp on 275 for a hour, does this sound right?

How important are rubs?

Any information would help guys, after looking and reading what little I have, I think there is a big learning curve when it comes to smoking. Any links are welcome too

Steve

 

[Elderberry]

Try here. https://www.bigpoppasmokers.com/all-recipes

 

[scooter]

Brisket is not something I'd suggest you do on your first cook and especially doing brisket your first time for guests. It's a difficult cut of meat to master. I've done over 25 of them and still very much learning how to do brisket.

My suggestion, smoke up a couple butts and have smoked pulled pork sammies for your guests. They'll enjoy them just the same or more. Pork butt is more forgiving to newbie smokers than brisket!

 

[txpgapro]

Got to disagree with Scooter this time. Brisket is very easy to cook. Its all about the rub. I use Texas BBQ Rub Grand Champion with unbelievable results. Trim some of the fat off the packer or buy a trimmed brisket. I would splurge a little and buy a trimmed flat. Rub it liberally with your favorite rub using any marinade or worchestershire sauce as a binder. Put on the smoker at 220* for about 4 hours. Check the internal temp. When the internal temp reaches about 170* double wrap in foil after adding about 4 ounces of Dr Pepper. Continue to cook at 220* until the internal temp reaches just over 200*. Take the brisket out of the smoker being careful not to lose any juice. Do not remove foil but wrap the brisket in an old towel and place in a dry ice chest. Do not add any ice! Leave it still until it's time to serve. 20 minutes before serving, remove the brisket from the ice chest, remove the towel and and let the brisket sit in the open air for 15 minutes. Then remove the foil, saving the juices. Slice the brisket and pour some of the remaining juice over the meat. Add the rest of the juices to any cheap BBQ sauce. Add a little of your rub to the sauce and stir. Let your guests spoon a little sauce on the brisket as desired.