1st Brisket Smoke Electric Smoker

[gmangh15]

Looking to pick up a choice packer around 10 lbs. Question is do I need to smoke with fat side down or up? Burner is obviously below the meat and Ive read multiple mixed reviews on it. Going to use Meat Church Holy Gospel as rub.

Also going to do some pork ribs and same question does the fat need to be up or down during smoke? Using Meat Church The Gospel on them. Looking forward to tomorrow.

Thanks

 

[tallbm]

Hi there and welcome!

I like fat side up on brisket, found it to be juicier.
Some say turn the fat towards the hottest part of the smoker (down if heat source from under) this would mean the fat took the brunt of the heat if anything were to get a little burnt up.

Also for brisket the thinnest portion of the flat is likely to just burn up on you. I trim the flat so that there is as close to a uniform thickness across the flat as I can get. I keep that good meat and throw it in the pan I keep under the brisket along with a few pieces of fat so it cooks up without burning up. This way nothing goes to waste!
See the following pic for the trim I mention on the flat:

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

Ribs, bone side down. Bone side towards heat source.

I hope this helps!

 

[gmangh15]

Another question for y’all. So fat side up going to put on middle rack with fat trimmings on top rack to drip on brisket as cooking. Picked up an 11 lber trimmed to bout 9 lbs. should I smoke at 250 or 275? Looking at pulling around 170 IT and wrapping to still get a bark but not to much and cook to and IT of 200-205. What’s the time difference of smoking at 250 vs 275? I’m thinking keep it at 250 and throw ribs in later?

 

[SmokinAl]

You can do them both at 275.
Your probably looking at about 1+ hours per pound at 275 for the brisket.
The ribs will take about 4 hours at the same temp.
Al

 

[gmc2003]

I lean more toward the fat side down on my WSM. The fat will act like a barrier between the heat and meat. When I used my offset then I would put the fat cap on top. Ribs are a bones down cook, until you foil(if you foil). If you do foil then the meat goes down so I can soak up the juices and braise.

Chris

 

[gmangh15]

Well ribs turned out great did St. Louis spares and none left. Brisket was dry and to Smokey. Ended up smokin bout 4 hours and cooked for another 2 and sat in towels and cooler for another 2 hours before serving. I smoked with fat side down and had trimmings on rack above to try and not dry out but it did. I had meat thermometer in brisket and pulled at 200 without wrap and just didn’t turn out good. Flavor was good with Meat Church but just dry. What are your thoughts? Was an 11 lb packer trimmed to bout 9 lbs. I’m assuming from what I read I didn’t cook long enough but the thermo said 200 IT.

 

[gmc2003]

Was it dry as in crumbly when you cut it or just dry?

If dry and crumbly it was probably overcooked if just dry probably undercooked. When your stored it in the cooler did you let it cool down first? Brisket shouldn't be cooked to temp or time. Time/temp will get you in the ballpark but probing for tenderness will get you the home run.

Chris

 

[gmangh15]

It wasn’t crumbly, just dry. I let it sit on the counter for about 10 minutes then wrapped it. I sprayed it about every 45 min as well. Just didn’t turn out good to me.

 

[tallbm]

It wasn’t crumbly, just dry. I let it sit on the counter for about 10 minutes then wrapped it. I sprayed it about every 45 min as well. Just didn’t turn out good to me.

What you describe is an undercooked brisket. With a Brisket the temp is just an indicator of when you should PROBE for tenderness. So at 200F you can start sticking a toothpick int the brisket all over and if it slides right in then it is ready, if not then keep going and check back at 202F, and repeat.

Again, temp is a guide to check for tenderness on a Brisket not a finishing temp. Best of luck on the next one! :)