Here we go again! Another brisket attempt

[Kad1]

Giving brisket another go on the smoker. Last 2 times was less that spectacular. All seasoned up amd ready to go. Started my burnt ends today to save some time tomorrow

 

[Poppy]

Looks like you’re off to a great start.

 

[Rusty]

Hell yes. You got some good instructions from @JB_rD81 so you should do just fine.

 

[Kad1]

Yes I did. Burnt ends look really good

 

[Rusty]

Sweetness

 

[John]

Nice

 

[Dirtnasty]

I could use all the smoked goodness

 

[JB_rD81]

@Kad1 is that just a flat? Or is that a flat and point together?

 

[Kad1]

Just flat

 

[JB_rD81]

Those are a little trickier by themselves, on a packer you have the very fatty point in place to help protect the flat along with the fat cap. Does the heat come from underneath on your smoker grill? If so, then you’ll want the fat cap DOWN, this will help protect the very lean flat. If you have some form of reverse flow, with a baffle to direct the heat up above, then the fat cap will go up. My smoker, heat comes
From the bottom, so fat cap down

 

[Kad1]

Thank you. Yeah mine is a Traeger so it has heat baffle and shield but I’ll still do fat down. So think it’ll take less time?

 

[Poppy]

How’s brisket?

 

[Kad1]

How does this look? Been on about 4hrs @ 225
Was going to wrap it now

 

[JB_rD81]

@Kad1 , looks amazing! I wrapped mine at 4 am, pulled it at 9 am. 12 hours to cook 15 lbs at 225 isn’t bad

 

[Rusty]

Looks great brother.

Am smoking ribs myself

 

[Shock6050]

100%. One side point about fat caps, particularly if you are facing them on top, is to trim it as much as possible. The fat is not going to just magically dissolve and go through the meat. It’s main function IMO is as a heat shield if you need it. When using it for that purpose I’ll cut a grid line pattern into the fat to help get the smoke to hit that area. I don’t think you ever need more than 1/4 in of fat cap.

I prefer doing a full brisket with point and flat. Always seems to work better for me. Then when done I remove the point so that the other side can be exposed to the smoke and put it back on to make nice burnt ends.

 

[Shock6050]

Of note, I typically will almost completely trim all fat except for small areas as I prefer maximizing the smoke flavor. My bullet smoker already has a heat shield bowl that you can add water to help balance temps more. I don’t really believe it adds moisture content to a significant effect, so I usually just foil the heat shield and use it to collect the trimming juices and then add them back in at the end.

 

[Kad1]

Just put my ribs on at 2

 

[Rusty]

I already ate one rack. Second one coming off now.

 

[JLee]

Looks good @Rusty .