There was recently a few questions concerning the cook time of a brisket flat, along with some questions about lighting the coals on a Bronco and vent settings. There’s been several people recently buying a Bronco and I thought I’d share a few tips and things that have worked for me. After learning so much from everyone here the last few years, I thought I might return the favor for some of the newbies….or just someone new to cooking a brisket.
I put the brisket flat on at 9 am, planning on a roughly 6-8 hour cook at 250* - 275*, followed by a minimum 2 hour rest in the cooler…..that’s my plan anyway, we’ll see. I’ll begin with everything I’ve done, starting with the prep and continuing with hourly updates until dinner time.
PREPPING THE BRISKET:
Yesterday I trimmed the brisket flat, which weighed a little over 4 lbs afterwards, 4.3 lbs to be exact. It was a little less than 2” thick on the big end and about 1” thick on the other. I then dry brined both sides with coarse sea salt and placed it on a rack in my garage fridge. Total time dry brining was 16 hours. Before placing it on the smoker I sprinkled both sides with coarse pepper and granulated garlic powder.
Trimmed and ready for the dry brine……
Rubbed with garlic powder and black pepper before heading to the smoker
Lighting the Bronco
As with a lot of folks here, my favorite briquettes for low and slow is B & B. After filling the charcoal basket with briquettes, I placed a tumbleweed on one side, underneath a few coals. I placed 3 hickory chunks in the coals. I always start my coals 1 hour before I want to place the meat on…..allowing time for 3 or 4 coals to light and for the Bronco to come up to temp, which today was 250*. It took exactly that much time today, I started the coals at 8 am and put the brisket on at 9 am.
B & B Briquettes and 3 hickory chunks
IT of the brisket was 29.5 in the thickest part. Placed the brisket on when ambient temp reached 250*
After 1 hour in the smoker, [10 am] IT of the brisket went to 99*. After a few minor vent adjustments the Bronco remained stable at around 245* to 252*
I’ll be back each hour and report on the temps with pics of the brisket as it cooks.
FORGOT TO MENTION THIS BUT……when first lighting your coals, leave the vents and lid open. Once you’ve got 3 or 4 coals burning good, close the lid, both vents still open, and leave it like this, until you reach your target temp and place the meat on. Then partially close the vents as needed.
I put the brisket flat on at 9 am, planning on a roughly 6-8 hour cook at 250* - 275*, followed by a minimum 2 hour rest in the cooler…..that’s my plan anyway, we’ll see. I’ll begin with everything I’ve done, starting with the prep and continuing with hourly updates until dinner time.
PREPPING THE BRISKET:
Yesterday I trimmed the brisket flat, which weighed a little over 4 lbs afterwards, 4.3 lbs to be exact. It was a little less than 2” thick on the big end and about 1” thick on the other. I then dry brined both sides with coarse sea salt and placed it on a rack in my garage fridge. Total time dry brining was 16 hours. Before placing it on the smoker I sprinkled both sides with coarse pepper and granulated garlic powder.
Trimmed and ready for the dry brine……
Rubbed with garlic powder and black pepper before heading to the smoker
Lighting the Bronco
As with a lot of folks here, my favorite briquettes for low and slow is B & B. After filling the charcoal basket with briquettes, I placed a tumbleweed on one side, underneath a few coals. I placed 3 hickory chunks in the coals. I always start my coals 1 hour before I want to place the meat on…..allowing time for 3 or 4 coals to light and for the Bronco to come up to temp, which today was 250*. It took exactly that much time today, I started the coals at 8 am and put the brisket on at 9 am.
B & B Briquettes and 3 hickory chunks
IT of the brisket was 29.5 in the thickest part. Placed the brisket on when ambient temp reached 250*
After 1 hour in the smoker, [10 am] IT of the brisket went to 99*. After a few minor vent adjustments the Bronco remained stable at around 245* to 252*
I’ll be back each hour and report on the temps with pics of the brisket as it cooks.
FORGOT TO MENTION THIS BUT……when first lighting your coals, leave the vents and lid open. Once you’ve got 3 or 4 coals burning good, close the lid, both vents still open, and leave it like this, until you reach your target temp and place the meat on. Then partially close the vents as needed.
Good luck!
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