Smoking my first brisket tomorrow. I expect good things. Got her trimmed and rubbed this morning. I'll be using my master built dual fuel with propane. The only thing I'm not sure about is, fat cap up or down?
Well in nearly 7 hours your the only one that posted. So it looks like fat up, meat down. I'm hoping to get it in around 7:30 - 8ish tomorrow morning.YEEE HAAA! Now you started it. Seriously though you are probably gonna get as many post for 1 as the other. I do fat up but do this 1 one way and next time try the other and see what you think; That's the important thing. Good luck. Keep Smokin!
Danny
I agree 100%. My smoker is vertical and I have to wonder if it turns out the same on stick burners. Some of the guys with stick burners are pretty adamant about not taking any of the fat off but for me I'll swear by the wet to dry brisket method. I don't have a lot of brisket experience under my belt but I know Eric's method worked great for me a few weeks ago.Yea I read up and down all the time. I thinks it's just personal preference and doesn't really matter. I split the difference and just trim it all off and save the fat for sausage. I don't eat the fat and putting rub on it is just a waste to me, I want the rub on the meat I'm going to eat and not on the fat I'm going to throw away.
Erics "lean trim, no foil, wet to dry chamber" method has really took my smoking to a whole new level:
http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method
If your smoker temp is only @ 150* (typo? maybe 250?), you're gonna need to increase the cooking temp soon, I'd say at least in the 225* range, to get that brisket done. Most of us shoot for a final IT of somewhere near 200*.Brisket has been in the smoker for about 1hr 30mins now at 150 degrees and a IT of 144. Is this about on schedule or is it cooking too fast? 5lb brisket flat cut.
I used a memphis dust rub from amazingribs.com. I'm not a fan of the white sugar in it so I plan on trying Billbo's rub nextMeatheads Memphis Dryrub3/4 cup firmly packed dark brown sugar3/4 cup white sugar1/2 cup paprika1/4 cup Morton's kosher salt1/4 cup garlic powder2 tablespoons ground black pepper2 tablespoons ground ginger powder2 tablespoons onion powder2 teaspoons rosemary powderOne of the issues with smoking just the flat is they can be a bit in the dry side. They don't have the fat or the mass like a full packer does. What was in your rub?
Hey Rick, I dont have any problems with temprature control on mine. Except unless its pouring cats and dogs. But as far as mods go I tossed the factory wood pan and I use a small cast iron pan now and haven't had a flare up yet.Hey Matt, still a newbie I just got that same smoker for fathers day and have had the same problems as everyone else, except i got a good thermometer, I still cant get above 230, unless i have a flairup, today i only used chunks two or three at a time in the box with lid on unsoaked, I seared the meat which as a one time cook I am comfortable with and i freaked out at 175 panned and foiled until 190 so it wouldnt dry out, it seemed like the right thing to do. let me know what if any mods you have or are planning to try RICK
Ok...what is the fix for this. As a MES 30 owner I am forced to separate the point from the flat on a large packer and smoke them separately.One of the issues with smoking just the flat is they can be a bit in the dry side.