Honest rating 1-10 on my brisket trim.

[SmokinEdge]

Well with my screwed up trim job it will definitely be no fat side either way. One post mentioned taking some of the fat I cut away and lay on the thin edges. I’m going to put some of the meat and fat in a pan underneath it as well.

Let’s think before we do. I don’t recall your cooker, but most fat down guys are pelletheads. Because the majority of pellet machines have a central pot (mine doesn’t) but if you have two racks and can place a pan under to catch drippings then that will deflect the heat enough. If cooking directly over coals or heat source it can be an. Issue as fat down or up. I try hard to run fat side up. In the end don’t be afraid to smoke for a few hours then place in a pan uncovered to finish the cook and catch the juices, this can be very useful with flat only or lean brisket. You have plenty of cooking experience. Just follow your common sense here. I know it will be good and I’m pulling for you.

 

[TimboBBQ!]

Once you’re done cooking, a nice long rest is pretty important as well. An insulated cooler with some towels is what I use. How long to rest will probably get many differing responses, 2-3 hours gives me some pretty great brisket. Good luck!

Yea I always do that with the shoulders and or butts. No worries on that part lol. Brisket is the only thing I haven’t messed with over the years.

 

[TimboBBQ!]

Let’s think before we do. I don’t recall your cooker, but most fat down guys are pelletheads. Because the majority of pellet machines have a central pot (mine doesn’t) but if you have two racks and can place a pan under to catch drippings then that will deflect the heat enough. If cooking directly over coals or heat source it can be an. Issue as fat down or up. I try hard to run fat side up. In the end don’t be afraid to smoke for a few hours then place in a pan uncovered to finish the cook and catch the juices, this can be very useful with flat only or lean brisket. You have plenty of cooking experience. Just follow your common sense here. I know it will be good and I’m pulling for you.

Smoking with my Hunsaker drum smoker. It does have the vortex plate over the coals that does help a bit with the direct heat but I am still thinking about a pan since I screwed the trim up. Thanks for the advice !

 

[Florida Chris]

Trimming is as subjective as rub is. Also need to factor in the type of smoker you're using, along with temps and times for the cook. Add in fat up vs. fat down. Everyone has their own preference.

I don't want to eat seasoned fat (although it IS delicious). I want to eat seasoned beef. I tend to trim heavy. But I use (mostly) a pellet grill. If I had a 1000g smoker things would be different.

Most important question....... Did it taste good? What do you think would make it better? Was the bark too hard? Too thick? Too dry?

Do your own thing, and adjust as necessary. That's what this beautiful journey is all about. Making it your own.

 

[TimboBBQ!]

Trimming is as subjective as rub is. Also need to factor in the type of smoker you're using, along with temps and times for the cook. Add in fat up vs. fat down. Everyone has their own preference.

I don't want to eat seasoned fat (although it IS delicious). I want to eat seasoned beef. I tend to trim heavy. But I use (mostly) a pellet grill. If I had a 1000g smoker things would be different.

Most important question....... Did it taste good? What do you think would make it better? Was the bark too hard? Too thick? Too dry?

Do your own thing, and adjust as necessary. That's what this beautiful journey is all about. Making it your own.

Thank you sir!

 

[chopsaw]

Well with my screwed up trim job

Nothing wrong with that trim . People do things the way they like . You may not like the way they do it . So take the advice and see where you end up . If it looks nasty or like something I don't want to eat , it comes off .

 

[TimboBBQ!]

Nothing wrong with that trim . People do things the way they like . You may not like the way they do it . So take the advice and see where you end up . If it looks nasty or like something I don't want to eat , it comes off .
View attachment 723377

Man that looks awesome! Wish I would have bought one I actually saw before hand for my first cook. I got one from the meat house that is local and just told them to have me a fresh one ready to pick up on the way home. Huge brisket but fairly thin even before I trimmed it. I do that with whole filets etc. but I am used to grilling/smoking all the other stuff.

 

[jcam222]

In 15 years of smoking, i've never used a pan. For any reason.

Anyone?

You've never wrapped butts in a foil pan? Finished a chuck roast smoke in a covered foil pan? That's just two of probably 20 examples I could come up with if I thought long enough.

 

[TimboBBQ!]

You've never wrapped butts in a foil pan? Finished a chuck roast smoke in a covered foil pan? That's just two of probably 20 examples I could come up with if I thought long enough.

I have used plenty for sure……

 

[voyager 663rd]

Nope. Just wrap and put it back on the grate. Then remove when time and put it back on the grate till the bark crisps up to my liking. Never had any issues.

 

[TimboBBQ!]

Nope. Just wrap and put it back on the grate. Then remove when time and put it back on the grate till the bark crisps up to my liking. Never had any issues.

That’s what I love about this forum. Most all turns out well in a variety of ways.

 

[Winterrider]

Have only done a couple briskets personally, but yours trimmed up heavily, it maybe wouldn't hurt to wrap this one to help keep it from drying out. What does the brisket crowd think , just a thought ?

 

[TimboBBQ!]

Have only done a couple briskets personally, but yours trimmed up heavily, it maybe wouldn't hurt to wrap this one to help keep it from drying out. What does the brisket crowd think , just a thought ?

Be hitting the smoker around 2:30am.

 

[912smoker]

Be hitting the smoker around 2:30am.

And the drum runs around 300°?

Keith

 

[TimboBBQ!]

And the drum runs around 300°?

Keith

Yes sir that’s it sweet spot. Can go lower but it likes 275-300 really well.

 

[indaswamp]

Just relax and enjoy the cook. It will be good in the end. Biggest hump for people smoke their first couple briskets is over thinking the whole thing. It’s just simple seasoning and time, temp and smoke. You will do fine if you make sure to go probe tender and not to a specific IT.

Yep...overthink!!

 

[JLinza]

Took a little more off than I would have, but thats part of the sport. Pick out the advice you like and try it on the next one. Its just, "you vs. A hunk of meat". You will still make a great meal out of it.

 

[indaswamp]

Post some pictures of your Briskie cook....we have an unspoken standing honor for first brisket cooks get a ride on the carousel...but you gotta post some good pics.....

 

[mneeley490]

Catch drippings for gravy sometimes.

If you want to bring your brisket to the next level, try adding this recipe from our good friend, Chef Jimmy J.
Simply add the ingredients to a large foil pan, lay a grate over it, and place the brisket on top.
Chef Jimmy J's Smokey Au Jus

 

[TimboBBQ!]

Took a little more off than I would have, but thats part of the sport. Pick out the advice you like and try it on the next one. Its just, "you vs. A hunk of meat". You will still make a great meal out of it.

Man vs. meat! On the drum now so for the moment I win! Thanks for advice sir!