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Fifth Attempt At Brisket

Boxerpapa
Boxerpapa Posts: 989
edited November -1 in EggHead Forum
When smoking a brisket, I usually have a platesetter making it an indirect cook. I've heard a lot about Mollyshark's brisket using a direct method. Does anyone have Mollyshark's method...and if so, how did it turn out? What is the difference between using a platesetter versus not using one i.e. does one method come out drier than the other?[p]Thanks for the great help.
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Comments

  • DynaGreaseball
    DynaGreaseball Posts: 361
    Boxerpapa,[p]Mine did...come out dryer. I did one without a plate setter, and it was really a failure. I haven't done one with my new plate setter yet though, so it could have been just my general lack of skill...LOL. Guess I'll do another one soon.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Boxerpapa,
    I don't think Molly's is indirect but I could be wrong. I would wrap at some point. You might lose some bark but a more tender and juicy brisket should be the result.
    Mike
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  • Boxerpapa
    Boxerpapa Posts: 989
    Car Wash Mike,
    I read a previous post of yours where you wrap it at about 150 degrees? Could this be the same method as doing 3-1-1 ribs and remove the foil at around 185 degrees assuming I will pull off at 190 degrees, or leave the foil on until I pull the whole brisket?[p]Thanks again
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  • Unknown
    Unknown
    Boxerpapa,[p]After the Omaha Fest [and after taking MShark's brisket class], I ventured into the Long, Lo-'n-Slo cook... mine was 19 hours indirect [kept the drip pan going with apple cider... don't let it go dry!], held the temp to 225F, then wrapped the brisket in double foil -- in the cooler...[p]It was all I expected... We had nearly 30 over that night, and everyone appropriately Ooohed and Aaaahed...[p]Go-Pher It![p]~ Broc[p]
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Boxerpapa,
    I'll have to get my notes out, It was 160 last time. I pulled at 200 last time. I guess you could pull at 190 and cook longer. I don't do 3-1-1.[p]
    Mike
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  • Boxerpapa
    Boxerpapa Posts: 989
    Broc, just across the Muddy Mo from Omaha,
    Thanks for the response. I'm trying to piece all these methods together then come up with my version of brisket. I usually cook indirect at about 240 until an internal temp. of 200, but wanted to try pulling off earlier. What temperature did/do you pull your brisket off?[p]Thank you
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  • Unknown
    Unknown
    Boxerpapa,[p]190[p]Have a good'un![p]

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