So I've decided to try a brisket for my first time since I bought a PS PK 50 PP Electric Smoker.
I picked up a 5lb brisket from the grocery store. Its a flat with with about a 1/4" fat cap on one half that tapers to 1/16-1/8" fat cap on the other side. The meat is very lean. I wasnt in need of a large amount of brisket so I went with a non-packer's brisket. Ive been reading alot and trying not to ask too many questions that have been asked a bunch already. In addition I want to do two racks of 3lb spare ribs. I wanted to have all the meat done and rested by 1:00 on Saturday afternoon.
Heres my steps (please critique):
1. Slather plain yellow mustard onto brisket
2. Liberally apply brisket rub
3. Cover in saran wrap
4. Fridge for 24 hours
5. 5:00 am take brisket out to bring to room temp and pre-heat smoker to 225 F.
6. Soak apple wood chips for an hour
7. 6:00 am place brisket in smoker along with soaked apple wood chips.
8. Open or Close dampers??????
9. Place water in drip pan???????
10. At 7:00 am place ribs in smoker, along with more smoke?????
11. Let brisket temp rise to 165 F
12. Wrap brisket in foil???? with or without liquid in foil?????
13. At about 180F take brisket out of foil then bring temp up to 185-190F to firm up meat.
14. Meanwhile, take spare ribs out at 168 F
15. Take brisket out at 185-190Fs
16. Wrap in aluminum foil
17. Wrap brisket in towels
18. Place in cooler for 1 hour to rest
Here are my questions...
1. My brisket flat is about 1.5-2 inches. Would a desire for bark leave me with very little tender meat in the center?
2. Would you have water in the drip pan the whole time, none of the time, part of the time?
3. Would you put wood chips in several times or just alot at the beginning? What about when the ribs go in so they get smoke considering that they go in later than the brisket b/c they will take less time?
4. To foil or not to foil?
5. Are my times okay, do ribs go in sooner or maybe later?
6. Do you put the brisket directly on the rack or do you place it in a foil pan?
7. Do I put the ribs over the brisket so that the drippings fall on the brisket or vice versa?
8. Do the thinner areas of fat cap need supplementary fat like bacon over it, or should the fat dripping from a two racks of ribs provide it with extra moisture?
My electric smoker loses heat very easy if the door opens so I try not to open it unless I have to. I am having trouble optimizing my game plan so that I can do multiple steps at once when I open the smoker door (i.e. apply bbq sauce to ribs while also foiling the brisket)
Thanks in advance...