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Flipping Brisket

Unknown
Unknown
edited November -1 in EggHead Forum
8 pounder on the Medium at 225 dome for 5 hrs, fat side up. I want to flip it over for a while - but not sure. Doing it direct over coals with only drip pan below. Opinions? Thanks!
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Comments

  • James
    James Posts: 232
    Mojer01,[p]I'd flip it also. I've had a few lately that i've cooked that way,and the bottom (not the fat side) got overcooked a bit. I've got one on now that I also flipped. This is my first time to try the flipping.[p]
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  • Unknown
    Unknown
    James,
    I just flipped it for a while. I've had some crusty bottoms in the past as well (brisket!) Thanks!
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  • StubbyQ
    StubbyQ Posts: 156
    I do mine direct, with drip pan. I never flip it and it comes out fine.
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  • James
    James Posts: 232
    Mojer01,[p]Well, mine came off great. It wasn't too crusty on the bottom. I had some other challenges which I posted earlier. I'll post a more thorough review later if I have time, but I think I'm a fan of flipping the briskett now.. I'm going to experiment more.[p]I keep thinking that at some point, I'll say "Man this Q is perfect", and then I'll do it the same until the end of time, but no matter how good it is, I can't stop experimenting. I guess that's why I probably couldn't do competition. I don't have the discipline to do it the same way over and over...[p]
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  • Unknown
    Unknown
    James,
    Mine's done and looks good. It did spend a couple of hours fat down. But I think the key was temp control. I made one mistake though. I used a Char-Crust Southwestern rub AND mustard. I used a plain Dijon, and not too much. But It's a bit sharp tasting. I went overboard with seasoning.
    Playing around is fun - especially when no one is depending on an award winning performance. But as usual, nothing is every bad on the egg.
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