“Crust”

Tak

Hi guys...need some help....I keep developing a “crust” on the bottom of my brisket flats...any suggestions on how to prevent this....I’m running my temp ar 225....any suggestions would be great.....thanks

HoustonEgger

Smoke with the Fat cap on the bottom

johnnyp

3 Questions.

1) what size egg? 

2) do you use a drip pan? 

3) are you cooking fat cap up, or fat cap down?

UncleBilly

Just did a 15 pound brisket this weekend.  Cooked it with the fat cap down for about 14 hours at 260 - 275.  Has a nice bark.  If you wrap with foil that will soften the bark.  If you do choose to ftc you can unwrap and toss the brisket back on the grate, grill or broiler for a few minutes per side prior to slicing.  This can help re-firm the bark up again.

Photo Egg

You still running the XL with CGS Adjustable Rig.
What size stone and are you positioning it at the lowest position on the Rig with the brisket on the top grid?
How much gap do you have between the stone and your brisket?
You might have to much gap. Hear rolls around stone and up into the bottom of your brisket instead of around your brisket and up into the dome.
Photo of your brisket on the Egg?

Tak

I did fat cap up....so fat would render down...using an XL....did have a drip pan...did use my adjustable rig...brisket started at 16lb after trimming I was about 13-14....cooked for 15hrs

johnnyp

My advice is to make sure that the drip pan is air gapped with the brisket fat cap down.  It will conduct heat from the stone and create unintentional radiant heat.  Also the fat cap will act as a heat shield to protect your meat.  No need to worry about which direction the fat melts, it doesn't run through your meat when it faces upward.

Hope this helps.