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Doing my first Brisket. Couple of questions

post #1 of 7
Thread Starter 

I searched for days on here and read everything I could. Thought I had it down, but I'm questioning myself now.


I just bought a flat because I couldn't find any packers. Has the fat cap?? on the top. Do I need to trim anything or is it good to go as is?


I am going to mustard and dry rub it tonight and leave it in the fridge overnight. Once I get my smoker up to temp, I put it on fat side up correct?? Cook until 165-170, then with a little apple cider or whatever I choose until 190? Do I need to flip it at all or does the fat stay up all the time? Then take it off, wrap in towels and place in the cooler for a couple hours


I don't need to mop it at all? Just let it go and cross my fingers?



I think that's all I need to know...for now ;-)


Thanks in advance

post #2 of 7

Sounds like a good plan to me. I don't bother with any juices if I foil, but I don't rub either. I would suggest scoring the fat so it will render down better. Yes, fat up is the way to go..

post #3 of 7
Thread Starter 

Awesome!! I'll score it a bit and stick to the plan at hand!


post #4 of 7

score and up here too. good luck I love brisket sammies

post #5 of 7
Thread Starter 

OK, the results are in! For a first time brisket, it went smooth. It was only a 6.5lber and reached 167 in about 4 hours. I wrapped it without any added juice and stuck it back on and it hit 190 in another hour, so 5 or so hours total. Took it off and stuck it in the cooler with towels for another 2 hours at which time I smoked some corn on the cob (which came out amazing).


When I opened the brisket there was tons of juice and it smelled wonderful. the crust softened up a bunch while being in the foil though. It turned out with a great smoke ring, very tender, but a little dry. Any ideas as to why? Is there something I missed. One part was more moist than the other though. The moister section actually didn't have much fat on the top in the beginning and none by the end. The driest sections still had a quarter inch to a half inch of fat on the top. Did this not render down enough? Seems like it didn't render down much at all.


The temp stayed rock solid at 225 and I never opened the top (WSM). Any ideas?


All in all it was a success for my first brisket. I'll tweak and make it better next time

post #6 of 7

Dryness can be hard to get over. Maybe next time you play with an injection and see how it comes out. There's a laundry list of injectables out there so search around and try one out.

post #7 of 7
Thread Starter 

I may very well try that. Everything seemed to be perfect, except in parts that were a little dry. Thanks again!

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