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re: Smoking a 10lb brisket

Posted on 11/15/18 at 6:15 am to
Posted by proger
Member since Nov 2007
719 posts
Posted on 11/15/18 at 6:15 am to
quote:

how did you ruin a brisket.


Several ways. Didnt cook past the stall long enough, wrapped in foil so came out like a slow cooked roast...I prefer sliced brisket

I use the indirect plate setter with a drip pan beneath. Comes out perfect for me now. Next time I cook will try fat side down and update if it comes out better, worse or the same
Posted by tigerfoot
Alexandria
Member since Sep 2006
56555 posts
Posted on 11/15/18 at 8:25 am to
Brisket is tough to get perfect. If you are going to wrap it you wont ever ruin one. It is a helluva crutch. If I am cooking for people I always wrap

If you have a decent piece of equipment you can cook fat side up or down it won’t matter.

I like all rubs as long as they don’t have chili powder or cumin in them.

Put your pit on 225. Then watch the meat probe temp Season the hell out of it. Then wrap at the end, foil will steam it more than paper. I would rather have wet fall apart brisket than tough sliced brisket so I always err on that side.
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