Need thoughts on 2nd brisket attempt

[osidephil]

I have a masterbuilt and smoked my first brisket last week. I went to Costco and picked myself up a full brisket I think it was 12lbs. Anyways I trimmed as best I could and put a dry rub 24 hours before smoking. I used hickory wood chips and cooked at 230 f. I did fast side up and added chips to keep smoke on for 2 hours. Then I waited until I hit 165 spritzing with apple juice every 30. After 165 I put both pieces of meat in foil and kept an eye until they reach 190. I pulled probe in and out and didn't seem consistent so I checked back at 195 and then I probed and it was consistently soft. I wrapped them in towels and threw in the cooler for about 5 hours until the party started.

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• osidephil
• Aug 4, 2017

now at first I was scared of that fat and thought I did something wrong but decided to try it and wow it was like a premium steak with butter. I'm going to try again this weekend because I want to try and get that bark and ring. Do I need to trim more fat and should I smoke it fat side down? Any other thoughts?

 

[GaryHibbert]

Great brisket. I'd eat that anyday.

According to gary s, the brisket master, the fat should be trimmed to 1/4 inch. I always cook everything fat cap up and let it render into the meat.

Gary

 

[osidephil]

Thanks, I just never had a brisket with the fat like that at a restaurant so I wasn't sure if that was okay. I guess if it taste good why change it?

 

[mike5051]

Nice brisket!  Some places will ask if you want the fatty slices, I always do!  

Mike

 

[thebabe3]

Nice job man I'd definitely eat that for you mate

 

[SmokinAl]

Great job on the brisket!

It looks delicious!

Al

 

[ab canuck]

Good looking brisket, I have done them fat side up, but changed to fat side down in the last yr. There is still some fat when it's done but not as much, Flavor and ring are there and they are still good and moist. Point

 

[jokensmoken]

You'll never get a good smoke ring on a propane or gas smoker.
It has to do with the science and chemistry of the different gasses released from burning wood...
The wood chips or chunks never get much above a smolder temp in gas and propane smokers which isn't hot enough to produce the reaction needed to get a ring.
BUT...a smoke ring adds nothing to the flavor of your brisket.
It's purely cosmetic...it looks neat but doesn't taste any better.
Google "the science of a smoke ring" and read the article...it'll explain the missing smoke ring far better than I can.

Walt.

 

[osidephil]

Thanks I'll look it up, I figure there is something to it considering I much rather BBQ on charcoal then propane. I had read something about actual wood burn and taste vs electric smoke and wood chips.

 

[jokensmoken]

There is some truth to the flavor difference however when properly done on gassers or electrics only the true a BBQ efficiana will ever be able to tell the difference.
I have five smokers to include gas, electric, a charcoal fired bullet style and an offset stick burner...
My guests can never tell what was cooked on which unit.
I can, sometimes...

Walt