onto my 2nd brisket

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vintage

Newbie
Original poster
Jan 3, 2012
19
10
mesa AZ
I'm cooking my 2nd brisket tomorrow and wanna make sure im headed in the right direction. I'm doing this one unfoiled and dont plan to mop, should I be mopping every hr or so? I'm leaving it untrimmed and rubbing with equal parts paprika salt & ground pepper or solar ray's rub, will not be injecting but may use olive oil with the rub. Im smoking low n slow @ 225ish, I've read about hot & fast but it seem most people foil with the hot n fast method.

Mostly just posting to see if I'm headed in the right direction. and as always I appreciate comments, critiques & pointers. I will update with pics tomorrow afternoon
 
My brother smokes brisket by the ton in Texas and he never mops. He says it doesn't hurt to mop , but it's something he stopped bothering with and his brisket still comes out nice and moist. He has a big wood fired trailer mounted smoker. Hey , good luck with your brisket. Look forward to seeing it.
 
Im using a traeger jr.

Hambone
I was kinda thinking along the same lines as ur brother
 
I'm the same, and ya know I can't seem to think of a single bad menory ever involving helping my Dad cook. They are all good memories.

Thats is bound to be one of the best briskets you'll ever make Vintage, and its a good thing to have such good help.

Enjoy the smoke, it just don't get much better.

PS :: If you would so I don't end up showing my slowing mind by continiously asking, when you get a chance, update your profile and put in a general local as to where you call home on this big rock please sir. It will add help with many discussions by knowing what your weather is like, or how much pork bellies are, or even the type smoker in that local. Thanks.
 
Hmmm, its 730 and the brisket is 196? I poked it with a skewer and it slid right through my temp range was 210 to 250. I'm taking it out and wrapping now
 
If its probe tender , it's done! Can't wait to see that bad boy sliced up! I think you want to let it cool a leeeetle bit 'fore you wrap it , so it doesn't continue to cook in the cooler.....is that right , boys?
 
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