Hi. OH MAN! The Gaunlet has been thrown down so to speak. Fat up or down? Next will be soak the chips or not?? No disrespect meant but "my beef consultant"? So you keep this person on retainer like a lawyer?? I'm sorry this sounds confrontational; I don't mean it that way but c'mon. Just how many briskets has your DR. smoked over the last 40 years?? I tend to find fact and figures men have VERY little practical experience. Book learning! I am pretty sure between us gary s and I have about 80 years experience. NOT to mention oldschoolbbq. Another Tx. born and bred smoker with YEARS of experience. We learned "old school". We learned from watching the old men. No therms back then. You had to "feel" the heat from the smoker. and then judge when the brisket was ready to be pulled off the smoker. Some folks try to dismiss the method now as "magic, vodoo, or we just don't know what we are talking about". How do you think the old timers cooked a brisket? Do we assume all their briskets from 100 years ago were inedible? I think not. Salt and pepper. DONE!
Having spouted my opinions; I always recommend new smokers get a good dual probe therm and use it!
ALSO! Just my way but I turn my brisket about every hour. Keep Smokin!
True that. I'm fairly new at this so I read a lot and do a lot of trial and error. Like most people don't inject to eat at home, but most do for competition...I've only made about 8 briskets (started smoking 12/2014) and I've injected 2 of them. One I used the FoodSaver marinator (the best one yet actually). Today I'm using one that marinated overnight, is not ready yet so I can't comment on that one. Most have been fat side up, today's was fat side down.
I do like amazingribs.com though and yes I'm a nerd so it goes well with me. Every brisket has been seasoned with a different rub, except today's because the last rub I used was too good. I tried the salt/pepper rub on it and I did not enjoy it that much.
Having lived in Texas for a few years I made it a point to try as many BBQ joints as possible and now I'm trying to get to my favorite one (Old Time BBQ in San Angelo, TX which burned down ).
Having said all that, I read, apply, eliminate what doesn't work and keep what does. And I do find the page very useful. But nothing goes against experience, and that's why I read this forum! So thank you gary s and Danny for sharing all your info with us.