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SRF Brisket

gktheegghead
gktheegghead Posts: 37
in EggHead Forum
I bite the bullet and bought a SRF Gold Brisket to feed my coworkers tomorrow. Going to season with salt, pepper, and garlic powder.
14.4 lbs before trimming, going to be cooking at temperature of 250 degrees. Using oak for smoke.
Question, fat side up or down and how long to expect till done?
Thanks, for inputs!

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Comments

  • buzd504
    buzd504 Posts: 3,878
    Fat side down and it will cook a lot faster and be done at a lower temperature than you expect.
    NOLA
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  • lousubcap
    lousubcap Posts: 36,894
    That is biting a healthy bullet right there.  PM sent that may be of value for this and follow-on brisket cooks.
    "Better to be lucky than good any day" should be the phrase for your co-workers.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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