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Mop and flip or not to mop and flip

post #1 of 13
Thread Starter 
In two days I will try my hand at my first brisket smoke. I already have the dry rub I want to use and pretty well know the cooking times and labor intensity. But my question is do I put the brisket in and monitor it and pretty much leave it alone, or do I need to develop a mop sauce and flip it reguraly. And if so how often do I mop and flip. Thanks for any advice that comes my way.
post #2 of 13
Personally I don't flip I don't like taking a chance of knocking the bark off but I do spritz with a spray bottle about every hour after the first 1.5-2 hours
post #3 of 13
What kind of smoker are you using?
post #4 of 13
The answer is yes.biggrin.gif

Ok, actually, it depends on who you ask and also depends on what you're cooking on. If you're using a UDS, put it on fat cap down and leave it alone.

If you're using an offset or vertical that isn't quite as tight/moist as the UDS, it may be a good idea to mop once in awhile as Pineywood's said.

Flipping is up to you. Some do. Some don't. I don't.

It's another debate that will never be settled and comes down to preference and what you like.

What ever you do, I'll bet it will be pretty darn tasty. PDT_Armataz_01_34.gif

post #5 of 13
I am pretty much along the lines as Piney. I spray with apple juice after the first hour or so about once an hour and other than that leave it alone. Fat cap up or down is something I have not seen to be a big difference in my offset Lang. Get a probe thermo and go by internal temps not time. It will always give you consistant results if ya keep your smoker between 225 and 250 and use a probe thermo.
post #6 of 13
Personal preference here.... PDT_Armataz_01_12.gif

fat cap up.

spritz every 2 hours after the first 2.

no flip.
post #7 of 13
I have done brisket in the uds only. With that said I didn't flip nor mop and all but one (faulty therm) came out fantastic.
post #8 of 13
On the UDS, fat down and no mop.

On the ECB, fat up and mopping and or spritzing.

I have never flipped on either.
post #9 of 13
For me I do fat cap up, spritz with apple juice every hour after 2 hours in the smoke and I don't flip it. Comes out great. If you hit a stall, don't rush it, let it work it's own magic. Good luck!!!PDT_Armataz_01_34.gif
post #10 of 13
Oh . . . and there is one thing that is worth mentioning I think.

Don't bet on it.biggrin.gif And I mean that in a nice way. If you're doing a brisket, don't worry about time. Plan on having lots of time. Cook by temp, or more importantly feel. At about 195° or so poke the briskie with your temp probe. When the probe "slides in like buttah", it's done.PDT_Armataz_01_34.gif That will happen sometime between 195° and 205° probably.

Don't rush it, don't be impatient, don't panic if the smoker temp goes to 260° or even 270°, just relax and enjoy the smoke.

And take lots of pictures. We like pictures.biggrin.gif

post #11 of 13
With a Brinkman Upright Pro using propane I personally would put it on fatcap down and not flip, just spritz or mop every hour after it has been on for two hours.
post #12 of 13
the thing about the probe sliding in like butter.... yup thats when its done. on a brisket final temp is not a given in my opinion. it might be 197, or 202,... everyone is a little different. ditto what dave said!!!
post #13 of 13
Thread Starter 


Thanks everyone for the great info cant wait to get started.
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