Brisket attempt! First time!!

zump

Fire Starter

Original poster

Apr 26, 2015

31

10

• May 24, 2015

• #1

Hi all, I am smoking a brisket today and have a few questions! It is runned and wrapped and in the fridge since last night! Putting it on in a few hours! I have a few questions and would love ur personal opinions/advice! Fat side up or down? Benefits of either? When to inject, right before smoking or sooner? Should I wrap in foil and put back on the smoker or just wrap when finished and let it rest? qview to follow!! Thanks in advance!

 

schlotz

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jan 13, 2015

2,574

2,120

Coatesville, IN

• May 24, 2015

• #2

Watch Malcom Reed's short video.  His method got me on the right track.  

Matt

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 24, 2015

• #3

Watched the video! Thank u for the recommendation!

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 24, 2015

• #4

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• zump
• May 24, 2015

 

zump

Fire Starter

Original poster

Thread starter

Apr 26, 2015

31

10

• May 24, 2015

• #5

image.jpg

• zump
• May 24, 2015

It's on the smoker!

 

briggy

Smoking Fanatic

Jun 27, 2014

602

154

Ohio

• May 24, 2015

• #6

If I inject i do so before the rub and do both the night before.  I rarely wrap anything anymore unless time is a serious issue.  I normally score the fat cap and go fat cap down.  Not sure of the benefits but it hasn't failed me yet so if it isn't broken.....

 

zump

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Apr 26, 2015

31

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• May 25, 2015

• #7

Wrapped it at 4 hours and 225 for another 3 hours! Came out great all eaten within minutes!