Hey everyone new smoker here

[Keithjones1990]

Hey everyone, I just bought my first smoker about 2 weeks ago and smoked 2 hams for Christmas dinner. Luckily everyone loved them! I decided the other day that I wanted to tackle my first brisket today, and any and all tips and hints would be greatly appreciated! (Only smoking the point as I'm only cooking for 3 people)

[Huskee]

Welcome to The Pit Keithjones1990! Thanks for joining up with us. Congrats on the ham success! What smoker did you purchase? For brisket, this article here will explain everything you've ever wanted to know about brisket from selection to salting to smoking to slicing.

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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Hope to hear & see more from you!

[Lowjiber]

Welcome to the pit from Las Vegas.

[Nate]

Welcome from Indiana..

[lschweig]

A hearty welcome from Illinois.

[RonB]

Welcome to The Pit.

[LA Pork Butt]

Welcome to the Pit! Letting folks know what kind of smoker you have will get you better advice. In general the point is easier than the flat. Hopefully the point is prime or choice. Select is more challenging - especially the flat. Trim the hard fat off the point and excess fat cap down to about 1/8". Cooking at 225 will probably take 8-12 hours. If you have a thermometer cook to 203 or probe tender something like a thermometer probe going in brisket like like soft butter.

[Shane Rakow]

Welcome from Nebraska!

[Thunder77]

Welcome from Baltimore, MD! We're glad you're here.

[DWCowles]

Welcome Keithjones1990

[fuzzydaddy]

Welcome Keithjones1990 from Florida!

[MBMorgan]

Welcome aboard! Here's a link to pretty much all you need to know about brisket: http://amazingribs.com/recipes/beef/texas_brisket.html