Brisket Smoking

chukarhunt

Newbie

Original poster

Dec 16, 2012

2

10

• Dec 16, 2012

• #1

HI,

Is it best to the the brisket on aluminum foil so when you mob it is stays or is it best to put the fatty side up and leave it alone??

Thanks

 

motochief

Fire Starter

Dec 15, 2012

50

11

Guantanamo Bay, Cuba

• Dec 17, 2012

• #2

Fat side up and let it be works for me.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Dec 17, 2012

• #3

  I would put a pan on the next shelf down to catch the drippings. Fat side up. Do you want to slice or pull? For slicing smoke to 185-190. For pulled, 200.

  Mike

 

sniltz

Meat Mopper

May 21, 2008

228

11

China Grove, NC

• Dec 17, 2012

• #4

 I usually smoke it fat side down.  There is enough fat in the brisket that will render and keep it moist.  I smoke it at around 225-250 for about 10-12 hours.  After the first 2 hours are gone by I start to mop it with a coffee, bourbon, and vinagar mop.  Then the last hour I wrap it in foil and pull it off and let it rest.