Brisket flat attempt #2. Tips?

[Firemedic76]

Since I joined a week ago I’ve been doing a lot of reading here and watching you tube, particularly Harry soo and some franklins bbq, and now I’m just itchin to try a brisket again. I have a whole brisket that we got from our 1/2 cow but had the processor cut it in half, with all fat cap left on, so it would fit in my MB smoker. So it sounds like on the last one I did which was a small flat I prob didn’t cook it long enough, this one I’ll weigh after It thaws and I trim it but guess is it’s prob 7lbs. So my plan of attack is to inject it with beef broth/worch mix, season and then cook at 250 fat side down to protect the meat, I’m also going to put a water pan on the shelf below the brisket, until it hits 160-165 then wrap in foil, I’d like butcher paper but don’t have any. Then let it go until it’s skewer tender regardless of temp, last one I pulled at 199 IT this time I’m prepared to let it go up to 205-210IT so I’m gonna put it on at 8am in case it takes 10 hrs or longer. When it feels done I’ll pull it and wrap in a towel and rest for 1-2 hrs in a cooler. Any other advice.

 

[chilerelleno]

Yes, one great piece of advice.
"Don't over think or worry about it, it's really not hard to do well."

And...
Start probing for tenderness at 202°.
To test just stick it once in the thickest part, no need to jab it all over.
Use the same hole to repeat test, just go in at a different angle each time.

 

[radio]

If a water pan is under it, I would smoke it fat cap up. I would score it in a crosshatch patter almost down to the meat so the fat will keep the meat moist. I like to put them in a disposable aluminum pan with a rack under them and brew 12 - 16 ounces of black coffee and add 3-4 tablespoons of beef base, cover and finish to tender.
Pay attention to which way the grain is running and insert a bamboo skewer or similar in the direction it is to be sliced across the grain
Good luck, and post some Q view

 

[normanaj]

Is your Masterbuilt smoker an electric?Fat side down to protect the meat,curious as to what your protecting it from?Fat is flavor,keep it on top and let render down into the meat.

I've done many a brisket in my MES.No injection,no wrapping involved because the MES is a insulated box that holds in moisture.

 

[Firemedic76]

How long before 8 am should I season and bring the brisket to room temp.

 

[Firemedic76]

If a water pan is under it, I would smoke it fat cap up. I would score it in a crosshatch patter almost down to the meat so the fat will keep the meat moist. I like to put them in a disposable aluminum pan with a rack under them and brew 12 - 16 ounces of black coffee and add 3-4 tablespoons of beef base, cover and finish to tender.
Pay attention to which way the grain is running and insert a bamboo skewer or similar in the direction it is to be sliced across the grain
Good luck, and post some Q view

Can I get away with cooking a flat without the water pan. Just figured it would help with extra moisture but I’d like a nice bark too. I see the pros don’t use water pans so would injecting this alow me to get rid of the water pan.

 

[Firemedic76]

If a water pan is under it, I would smoke it fat cap up. I would score it in a crosshatch patter almost down to the meat so the fat will keep the meat moist. I like to put them in a disposable aluminum pan with a rack under them and brew 12 - 16 ounces of black coffee and add 3-4 tablespoons of beef base, cover and finish to tender.
Pay attention to which way the grain is running and insert a bamboo skewer or similar in the direction it is to be sliced across the grain
Good luck, and post some Q view

Mines a propane

 

[normanaj]

Mines a propane

That's a different story.I will recuse myself from any further comments as I know nothing about propane smokers.

 

[Firemedic76]

That's a different story.I will recuse myself from any further comments as I know nothing about propane smokers.

Ok no prob I may do fat side up because between the meat on the third shelf is the wood bowl and the possible water pan so it’s not like it’s getting direct flame.