- Mar 7, 2018
- 2
- 0
So I am smoking my first beef brisket in a masterbuilt electric smoker.
I did some reading and am pretty sure I have all the knowledge I need,....well except after I got home and realized the Albertsons butcher (not sure he would qualify as butcher?), He trimmed off most of the fat cap.
So I went to Albertsons to buy a brisket,...to my surprise there was only 1 available, it was an 8 pound choice for $57. I am only feeding the wife and 2 kids and didn't want to spend $57 on my first brisket.
The butcher offered to cut the brisket in half, I chose the flat, 4.5 Pounds at $31.
For some reason, unless this one just had little fat, he trimmed most of the fat cap.
I read some would use bacon to substitute, which I did at least 2 layers of thick cut bacon.
My question is,...would the bacon need to come off before I wrap at about 165 ?....would I lose the awesome bark by leaving on the bacon? or would The bacon break down and just add flavor and bark?
I am smoking at 225, under the brisket I have a pan with a bottle of angry orchard green apple beer, I plan to put the brisket in this pan of beer/drippings, and cover with foil at 165.
I am about an hour into smoking as we speak.
Thanks for any knowledge.
Joe
I did some reading and am pretty sure I have all the knowledge I need,....well except after I got home and realized the Albertsons butcher (not sure he would qualify as butcher?), He trimmed off most of the fat cap.
So I went to Albertsons to buy a brisket,...to my surprise there was only 1 available, it was an 8 pound choice for $57. I am only feeding the wife and 2 kids and didn't want to spend $57 on my first brisket.
The butcher offered to cut the brisket in half, I chose the flat, 4.5 Pounds at $31.
For some reason, unless this one just had little fat, he trimmed most of the fat cap.
I read some would use bacon to substitute, which I did at least 2 layers of thick cut bacon.
My question is,...would the bacon need to come off before I wrap at about 165 ?....would I lose the awesome bark by leaving on the bacon? or would The bacon break down and just add flavor and bark?
I am smoking at 225, under the brisket I have a pan with a bottle of angry orchard green apple beer, I plan to put the brisket in this pan of beer/drippings, and cover with foil at 165.
I am about an hour into smoking as we speak.
Thanks for any knowledge.
Joe