newbie trys brisket tomorrow

Waterwalker said:

Okay Guys....Definity need some help......

Here's what I got and what my plans are, based on everything I've read here..

4.25# packer..1/4" fat on it.... 

Smoking in a vertical Smoke Hollow....225 degrees ...applewood

Rub: Brown Sugar, Kosher salt, Ground pepper, Paprika, equal parts ...going into refer tonight

Cook till 170.....wrap in foil...continue to cook till 190...towel...cooler 2hrs...

But here are my questions....

1) how many hours before I start to check for temp 

2) fat side up or down

3) Mop..if so with what? and how often?

4) When idoes the tooth pick test come into play?

5) Cook on the rack or in a pan?

Thanks in advance for the help!

Click to expand...

There are some BIG arguments about some of the questions you've asked so the following are my opinion.  Guys feel VERY strongly about this stuff.   First off 4.25# is the smallest packer I've ever heard of.  Second, I like to cook at 275* and I don't wrap in foil.  Your mileage may vary.

A1. Some put a probe in at the very beginning, others wait. I think if you wait for about 4 hours you'll be OK.

A2. I like fat side up.

A3. I don't mop -- I spirtz when I check for temp usually with apple juice and apple cider vinegar or bourbon.  Others like to mop.  There are plenty of mop recipes out there.

A4. Tooth pick test comes into play when the brisket is where you think it's ready.  The tooth pick tests tenderness (past done). 

A5. I cook on the rack.  Others choose a pan. 

Sounds like Bama BBQ has this covered this pretty well. The mystery of brisket for me has been allowing enough time. Brisket gets done when brisket gets done. No matter what time you want it to be done. Allow a little extra time with brisket.