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I'm going to smoke a 12.5 pound whole brisket this Sunday. I am looking for ideas! What rubs do you prefer, and who wraps their brisket and at what temp? Who doesn't? I want a good bark, so I am a little hesitant on wrapping. So, let's hear it!!
I like to take packer and trim the really hard fat out of it. It wont render and its not good eats. then when i trim i coat in salt and pepper. instead of salt sometimes i use Worcestershire sauce. soak it over night maybe a little garlic powder if you want. and that is about it. then i smoke it for 6-10 hours depending on size/thickness etc. my smoker runs hotter than a lot of folks 275-300 and is reverse flow so heat rolls over it twice. A trick i use is to determine the grain of the meat before its cooked then cut a small piece off against the grain so i can tell which way to slice when its done. its hard to see the grain through the bark. I don't wrap.
Nice Phatbac! I am a chopper, not a slicer, when it comes to brisket, I feel like chopping it give me a better balance of bark, meat, and fat in every bite. That's a nice looking brisket!