- Jun 16, 2017
- 5
- 13
Hey guys, first time poster here but I've read a lot on the forum. I've been very successful in smoking pork ribs and butt roasts but my first brisket was terrible (used an electric smoker I since sold).
My new smoking method is just a standard Weber charcoal grill. I use two bricks to isolate the charcoal to one side (charcoal occupys about 1/3 of the volume) of the grill. I put foil down on the bottom grate on the other side of the bricks and adjust the flutes accordingly. This method has worked very good for my other smoking adventures so I'd like to try it on the 7lb brisket (full brisket) I'm picking up after work.
This is my plan:
Apply the rub of my choice tonight
Start smoker at 5am
Once the temp at the grate level reaches 225ish, put the brisket on the grate (not over the coals but on the smoking side).
Use hickory (don't have mesquite) wood to smoke, smoke until internal temp is about 160
Wet mop every hour or so, maybe every 1.5 hours
Cook until internal temp reaches 200
Wrap in foil, wrap with towel and put in cooler for a 2 hour rest
Things I'm not sure about:
Should I trim the brisket if there is excessive fat? How much is excessive?
Fat up or fat down?
I'm assuming I want to rotate the brisket probably when I'm apply the mop? Should I flip it though?
I've heard that it takes about 1.5 hours per pound for brisket but i know that could be way off in either direction (I know the "meat is done when it is done").
I want to avoid using foil even though it seems to work well with pork ribs/roasts. I will resort to it if it stalls out and I'm running out of time. Maybe take foil back off once it reaches 190 so the bark can firm back up.
Thoughts? Comments/concerns?
I'm open to any suggestions or advise.
Thanks!
My new smoking method is just a standard Weber charcoal grill. I use two bricks to isolate the charcoal to one side (charcoal occupys about 1/3 of the volume) of the grill. I put foil down on the bottom grate on the other side of the bricks and adjust the flutes accordingly. This method has worked very good for my other smoking adventures so I'd like to try it on the 7lb brisket (full brisket) I'm picking up after work.
This is my plan:
Apply the rub of my choice tonight
Start smoker at 5am
Once the temp at the grate level reaches 225ish, put the brisket on the grate (not over the coals but on the smoking side).
Use hickory (don't have mesquite) wood to smoke, smoke until internal temp is about 160
Wet mop every hour or so, maybe every 1.5 hours
Cook until internal temp reaches 200
Wrap in foil, wrap with towel and put in cooler for a 2 hour rest
Things I'm not sure about:
Should I trim the brisket if there is excessive fat? How much is excessive?
Fat up or fat down?
I'm assuming I want to rotate the brisket probably when I'm apply the mop? Should I flip it though?
I've heard that it takes about 1.5 hours per pound for brisket but i know that could be way off in either direction (I know the "meat is done when it is done").
I want to avoid using foil even though it seems to work well with pork ribs/roasts. I will resort to it if it stalls out and I'm running out of time. Maybe take foil back off once it reaches 190 so the bark can firm back up.
Thoughts? Comments/concerns?
I'm open to any suggestions or advise.
Thanks!