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First brisket

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edited November -1 in EggHead Forum
OK, time for you guys to help me again. Last time you coddled me through my first pork shoulder, and it turned out great. This time I might have more of a challenge. I'm smoking a brisket, but it looks like I might have bought the wrong cut/preparation. Most of the fat has been trimmed off. It's got maybe an eighth of an inch of fat on one side.[p]I'm also doing a shoulder (feeding the masses for my fantasy football draft), and I'm thinking I may lay the skin I trimmed off the shoulder on top of the brisket to give it a little extra fat. Any thoughts?
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    jonah,
    Maybe I posted my message wrong and nobody saw it, but please, I need help! Is my brisket hopeless?
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    jonah,
    I think what you have is a flat. Like the pork, cook at 250 with the fat down. Depanding on the #, time will very and you need to watch the temps. I have done flats and taken it off at internal temp of 195 and foiled it. They cook faster than the packers. Hope this helps[p]Andres
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    Zunibbq,
    At this point anything helps. Thanks. Fat down though? I thought it was supposed to be fat up?
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    jonah,
    The thought is that the fat will moisten the brisket as the fat rander off. I like to put the flat on the egg with the fat down to act as a barrier from the heat of the place setter and to keep the brisket from drying out. Like everything, people have a perference on how to cook. Experiment and find what works for you.[p]Andres
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