Setup:
So I purchased a packer brisket that was 16.75lbs untrimmed. I trimmed it and rubbed it last night and the current weight is probably somewhere around 15lbs. Even though I have been doing this for over 5 years this is only my second brisket and the last one was okay but a bit dry. I am using a COS (Oklahoma Joe Highland) burning local oak and cherry in what is supposed to be 10 - 15 mph winds. My smoker will be turned into the wind somewhat and I have some protection from the wind but not completely. I think I am going to aim for a temperature between 250° and 275°.
Questions:
1. The question everyone asks; How long? Last time I tried this I think the temp was closer to 290° and my 13lb Brisket cooked in 5 hours. I want to back off the temp and now don't have a good gauge of how long. It looks like most people would tell me 15 hours or more plus at least a two hour rest. Sound right? But do I need to add time because of the wind?
2. Do people mop their briskets and with what? Franklin's book discusses a spritzer with water but I seem to remember that a lot of KC style using mops. Why or why not?
3. Steve Raichlen talks about some brisket cheats, and one that seemed interesting but worrisome is placing a piece of cardboard under the meat while cooking. He discusses poking holes so smoke can get to the meat but I am concerned about paper processing chemicals in my food. This was to protect the bottom from getting dried out, which my last one was. So how do people keep the bottom of their briskets tender and not crispy?
Thanks so much.
So I purchased a packer brisket that was 16.75lbs untrimmed. I trimmed it and rubbed it last night and the current weight is probably somewhere around 15lbs. Even though I have been doing this for over 5 years this is only my second brisket and the last one was okay but a bit dry. I am using a COS (Oklahoma Joe Highland) burning local oak and cherry in what is supposed to be 10 - 15 mph winds. My smoker will be turned into the wind somewhat and I have some protection from the wind but not completely. I think I am going to aim for a temperature between 250° and 275°.
Questions:
1. The question everyone asks; How long? Last time I tried this I think the temp was closer to 290° and my 13lb Brisket cooked in 5 hours. I want to back off the temp and now don't have a good gauge of how long. It looks like most people would tell me 15 hours or more plus at least a two hour rest. Sound right? But do I need to add time because of the wind?
2. Do people mop their briskets and with what? Franklin's book discusses a spritzer with water but I seem to remember that a lot of KC style using mops. Why or why not?
3. Steve Raichlen talks about some brisket cheats, and one that seemed interesting but worrisome is placing a piece of cardboard under the meat while cooking. He discusses poking holes so smoke can get to the meat but I am concerned about paper processing chemicals in my food. This was to protect the bottom from getting dried out, which my last one was. So how do people keep the bottom of their briskets tender and not crispy?
Thanks so much.
