GA Smoker, Needs Brisket help

[dtj16]

Evening fellow gurus. So I made a brisket for my wife for Mother’s Day. Overall, turned out good, not great though. I’ve been playing w/ hot and fast lately. 275-315, and I keep burning the bottom. So much so I have to cut it off. Moisture, flavor are there, pull apart tenderness. Anyone else have this problem or know how to prevent it? Cooking on an Old Country Pits over under w/ RO lump, mesquite and pecan wood. Thx for the help guys, hope everyone’s Mother’s Day Q’s turned out well.
DTJ in Ga

 

[SmokinAl]

Cook it fat side down.
Al

 

[radio]

Like Al said, fat down, but it also sounds like it might have been positioned to close to the firebox opening. Another great solution is to foil it at the stall. I like to use about 12-16 ounces of freshly brewed coffee and 2-3 tablespoons of beef base as a liquid. Reserve that, separate the fat and you have the best Au Jus on the planet!

 

[Traeger.Rage.BBQ]

I am loving all the method and technique angles. Definitely taking my own notes.

Pat

 

[Rings Я Us]

That smoker gets much hotter in the rear area of the grate than in the center or front. I would say you should turn the meat a few times during a cook. :cool:

 

[Geebs]

I was going to say exactly what Rings suggested.

 

[foamheart]

Fat up on electrics, fat down on fire breathers (For protection with flare ups). Al has it right again.
Of course, I can't imagine smoking anything in a hurry. Put it on today, take it off tomorrow and the nectar just squirts out the ambrosia.

 

[Traeger.Rage.BBQ]

Fat up on electrics, fat down on fire breathers (For protection with flare ups). Al has it right again.
Of course, I can't imagine smoking anything in a hurry. Put it on today, take it off tomorrow and the nectar just squirts out the ambrosia.

I’m a fan of start today drink through till eat time tomorrow. Well I was when I was young, didn’t have a life, and a major sponsor of our volunteer fire dept had a 21’ trailer smoker that sat at the firehouse. Where it got lit 3 weekends a month year round. Anything not smoked 24 hours got put back in! HAHAHA...

Tongue n Cheek, yet some truth in it all! I still keep the temps 200 or under and the smoke time near 20 hours on all my briskets. With a lower IT range than most.

Pat

 

[dtj16]

Thanks for help and tips guys. I wasn’t aware of the hot spots my smoker generated. Butts, ribs all turn out ok. I will def be trying this on my next smoke. In ref to fat up/ fat down.... tried fat down once before, it didn’t serve me well. Has anyone had luck with this method using an over/ under wood fired smoker?