Brisket

PanamaPat · September 2013

Hello everyone! Family coming up tomorrow. 5 1/2 lb Brisket. Trimmed by the butcher. Using Jeff Phillip's Rub. Rubbed and in the refrigerator. Will smoke at 250 degrees. Using oak and the plate setter. Smoke till IT is 200 degrees. Questions: Which side up and should it be flipped at any time? Using dual probe Maverick. Any idea about approximate smoking time? Plan to wrap and place in a cooler. Thanks for any help.

six_egg · September 2013

Most do fat side down as do I. Not good at time myself I do IT temp but a guess would be 4 to 6 hours for that size.

pkaboo1 · September 2013

I would go with 1 1/2-2 hrs per lb, and check for tenderness at 190 or so.

It all depends on the beast.

Have fun.

PanamaPat · September 2013

Plan on starting around 4:00 A.M. - Do I need to flip the meat at any time or leave it alone?

Black_Badger · September 2013

I don't think you'll need to flip it. For the most part the more you can leave it alone, the better.

Good luck, have fun.

Cheers

B_B

EagleIII · September 2013

Good luck brother...we all know what that's like, cooking for family....I'm sure it will go great. Be sure and let us know how it went!

onedbguru · September 2013

I do fat side on top so that the rendered juices melt into the meat for a more tender and flavorful result.

spgseth · September 2013

Fat side up always........use a drip pan on the plate-setter with water, broth, or what ever liquid you want to help keep it moist

PanamaPat · October 2013

Thanks to all. It went well. I did not inject. Seems like the meat could have been a little moister. Will definitely smoke fat side up in the future. I'm learning.

Brisket

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