- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pellet smoker brisket - fat down or up?
Posted on 6/17/23 at 6:12 pm to t00f
Posted on 6/17/23 at 6:12 pm to t00f
Thanks. Do you wrap? I’ve never done a brisket. Done plenty of ribs and chickens and turkeys and pork shoulders. I never wrap pork shoulders anymore. I like the bark and taste better unwrapped.
For this smoke I got a whole brisket, separated the point and flat, and plan to smoke the flat like normal but make the point into burnt ends. I’ve done poor man’s burnt ends plenty so I have that part down but I don’t want to mess up the flat.
The flat is about 10lbs after trimming and separating the point. So 225 for 12 hours on until done?
For this smoke I got a whole brisket, separated the point and flat, and plan to smoke the flat like normal but make the point into burnt ends. I’ve done poor man’s burnt ends plenty so I have that part down but I don’t want to mess up the flat.
The flat is about 10lbs after trimming and separating the point. So 225 for 12 hours on until done?
This post was edited on 6/17/23 at 6:14 pm
1
Posted on 6/17/23 at 6:14 pm to Richard Grayson
I use to wrap, now I use Chud’s boat method with tallow.
Wrapping is good though, wrap at 165 with tallow.
Nothing wrong with separating them, especially if you plan on burnt ends
Wrapping is good though, wrap at 165 with tallow.
Nothing wrong with separating them, especially if you plan on burnt ends
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News