Am I doing brisket correctly?

CoachWiggs said:

i have a flat

No.

The mustard is more to give the rub something to stick too. You could you olive oil or water. The pairing of pecan and mesquite is interesting. Pecan can be considered sweet and mesquite can be considered bitter. My concern is they could clash.  

But never google @henapple and bacon

One of the better flats I have done.  I think the injection and wrap helped it. http://eggheadforum.com/discussion/1176127/did-a-brisket-flat-last-night-forgot-to-post-it#latest

well- sounds like a lot of work to me but you could do all those things. 

I don't cook flats but but if that's what you have, then do that. 

Mustard? Sure but not necessary. 

Apple juice? not my jam and not sure it would add anything. Shouldn't hurt so knock yourself out 

235? Too low for me. Im 260-275 in a bge. But again, all good if you like 2hr per lb cooks. Won't hurt. 

Flip after 4 hours? No but won't help or hurt. 

Fat cap up/down- if you can tell a difference you are a better brisketeer than me. I go up but that's how I learned. Ive gone fat cap down when super drunk and it was edible. 

Wrap? I generally don't but depends on what you want to do. Speed the cook? Wrap it. Bark too dark? (can't happen at 235) wrap it. Don't know why you are wrapping? Don't do it. 

Coffee? Not for me but if you have a plan and that's part of it, go for it. 

Pull at 195? This is the only place I can offer something that may make a difference. Don't pull by temp but by feel. When you can stuck a probe through top to bottom with ease, it's ready. That is usually 200-205for me. Almost never 195. 

Cooler? Depends on if you are ready to eat. If you are and you wrapped it, crack the foil and let it sit out for about an hour while it cools to around 125-140. If you slice when too hot,  the texture sucks. If you need to hold it in a cooler for the sake of time, let it sit out until the temp starts going down by a few degrees then put in a cooler. Towels are optional  

if I were telling you how to do it, I would tell you to use a little mustard as a binder, liberally add your favorite rub, cook at 260-275 for about an hour per lb, pull when it softens up (around 200), let cool until you can handle with your hands and then slice across the grain and serve. 

But thats just me 

The Cen-Tex Smoker said:

well- sounds like a lot of work to me but you could do all those things. 

I don't cook flats but but if that's what you have, then do that. 

Mustard? Sure but not necessary. 

Apple juice? not my jam and not sure it would add anything. Shouldn't hurt so knock yourself out 

235? Too low for me. Im 260-275 in a bge. But again, all good if you like 2hr per lb cooks. Won't hurt. 

Flip after 4 hours? No but won't help or hurt. 

Fat cap up/down- if you can tell a difference you are a better brisketeer than me. I go up but that's how I learned. Ive gone fat cap down when super drunk and it was edible. 

Wrap? I generally don't but depends on what you want to do. Speed the cook? Wrap it. Bark too dark? (can't happen at 235) wrap it. Don't know why you are wrapping? Don't do it. 

Coffee? Not for me but if you have a plan and that's part of it, go for it. 

Pull at 195? This is the only place I can offer something that may make a difference. Don't pull by temp but by feel. When you can stuck a probe through top to bottom with ease, it's ready. That is usually 200-205for me. Almost never 195. 

Cooler? Depends on if you are ready to eat. If you are and you wrapped it, crack the foil and let it sit out for about an hour while it cools to around 125-140. If you slice when too hot,  the texture sucks. If you need to hold it in a cooler for the sake of time, let it sit out until the temp starts going down by a few degrees then put in a cooler. Towels are optional  

if I were telling you how to do it, I would tell you to use a little mustard as a binder, liberally add your favorite rub, cook at 260-275 for about an hour per lb, pull when it softens up (around 200), let cool until you can handle with your hands and then slice across the grain and serve. 

But thats just me 

The Cen-Tex Smoker said:

And the wood is fine. I use oak for beef but Mesquite and pecan are very common for brisket. Hickory, Apple, cherry all acceptable if that's what you gave to work with. 

As if this guy knows about brisket...