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Posted on 9/29/22 at 2:31 pm to offshoreangler
quote:Ok. we are getting in to small details that can help make a better product. if your smoking at these low temps, ill bet fat cap up down, point left or right doesnt matter at all.
I've smoked a brisket on a Rec-Teq Bullseye, where the heat source is directly underneath the meat, fat side up, no issues.
But when you are using a stick burner and cooking hundreds, grill placement and cap location does.
These details also are what amazes me with Hot and fast. if you think about what you are doing smoking meat (inducing a smoke ring and bark then rending the fat without burning or drying out the meat), The hot and fast method is doing that, but looking for the point to where it will burn. I think thats awesome.
Posted on 9/29/22 at 2:39 pm to Tiger328
quote:
What about with a Traeger?
I own a traeger.
Fat cap down.
quote:
I would wrap in butcher paper at 165F
I don't agree. I wrap based on color and typically I'm wrapping around 175-180°. This is based off my experiences on my traeger.
quote:
Before applying the rub see which way the grain is running under the flat. Then cut a small piece of the corner off that is across the grain. That way you know where to start slicing.
Good tip.
I personally don't use a binder on brisket.
I use the smoke setting for a minimum of 2 hours before turning the heat up to 225°. This affects the overall cook time so do the math.
I pull at 204° and wrap it in towels and rest in my cooler. I feel like a 2 hour rest is a minimum for best results. I've gone 6 hours in the cooler and it would've burned my hands so don't worry about it getting cold.
Stick with 50/50 kosher salt/course pepper and master that. I have added holy cow and the charcoal posted and it's good.
This post was edited on 9/29/22 at 2:42 pm
Posted on 9/29/22 at 2:41 pm to CarRamrod
quote:
if your smoking at these low temps, ill bet fat cap up down, point left or right doesnt matter at all.
Probably right. I've smoked my brisket fat cap up and down and I can't see a difference.
I've just stuck with fat cap down.
Posted on 9/29/22 at 2:50 pm to LSUintheNW
I would set the point end right above the fire box. Fat side up cause the drip tray/ heat deflector is gonna protect it some.
Posted on 9/29/22 at 3:46 pm to SingleMalt1973
How important is it to cut along the grain? Any tips for this? Don’t want to screw it up. I kind of wish I had a practice brisket before having guests, but also think a whole brisket for just me and my wife is a bit excessive
Posted on 9/29/22 at 3:48 pm to Tiger328
If you don’t cut across the grain (perpendicular to the muscle fibers) it will be like eating a flip flop. 
Posted on 9/29/22 at 4:07 pm to SingleMalt1973
Against the grain on the flat for sure. Also don't slice more than you are eating, store leftovers in big pieces and slice after reheating.
Posted on 9/29/22 at 4:10 pm to Tiger328
quote:
Any tips for this?
Brochacho....
quote:
Before applying the rub see which way the grain is running under the flat. Then cut a small piece of the corner off that is across the grain. That way you know where to start slicing.
Posted on 9/29/22 at 4:37 pm to Tiger328
quote:
a whole brisket for just me and my wife is a bit excessive
Do you have a vacuum sealer? If so, you can package meal-size packs of brisket and save them in the freezer.
Posted on 9/29/22 at 4:41 pm to Brisketeer
Yep, I vacuum seal in large chunks and reheat in steaming water bath. It makes great leftovers that way.
Posted on 9/29/22 at 6:30 pm to Tiger328
quote:
How important is it to cut along the grain? Any tips for this?
Go to 6:30. Franklin slicing brisket
Posted on 9/29/22 at 11:02 pm to SUB
One last question before the cook! Thank you all for the advice. I’m deciding to use the Holy Cow as you all said
I have a 10.5 lb “Super Trimmed” Brisket from my local grocery store. If I’m wanting dinner to be ready by 5 PM Saturday, when would you recommend I begin, and have it done for to have proper resting? Id hate to get “burned” by the stall and it take forever and it not ready/rested in time
I have a 10.5 lb “Super Trimmed” Brisket from my local grocery store. If I’m wanting dinner to be ready by 5 PM Saturday, when would you recommend I begin, and have it done for to have proper resting? Id hate to get “burned” by the stall and it take forever and it not ready/rested in time
Posted on 9/29/22 at 11:08 pm to Tiger328
If you are not gonna wrap 1.5 hrs per lb. If you are gonna wrap 1hr per lb
Posted on 9/30/22 at 9:23 am to Tiger328
I’d probably put it in around midnight…. I’d allow a good 2-4 hours of rest time. If it finishes early, wrap it in towels and put it in a ice chest, or if you oven goes super low, put it in at 150 after letting it rest on the counter for a couple hours
Posted on 9/30/22 at 11:29 am to Tiger328
I would put the brisket on the pit no later than midnight.
Careful with the super trimmed briskets. I’d figure out how much fat you like to leave on first. I like about 1/4 - 1/8”. Some butchers will over trim and that sucks because your bark won’t be as good.
Careful with the super trimmed briskets. I’d figure out how much fat you like to leave on first. I like about 1/4 - 1/8”. Some butchers will over trim and that sucks because your bark won’t be as good.
Posted on 9/30/22 at 10:32 pm to SUB
So I threw it on at 5:30 and 5 hours later it’s already at 160 degrees at 225. What am I doing wrong
Posted on 9/30/22 at 10:38 pm to Tiger328
Overthinking it.
Posted on 9/30/22 at 10:46 pm to Trout Bandit
I just wish I would have practiced before making one for a group of friends coming over
Posted on 9/30/22 at 10:56 pm to Tiger328
quote:
So I threw it on at 5:30 and 5 hours later it’s already at 160 degrees at 225. What am I doing wrong
Not a damn thing. The temp rises fast at first. You are about to hit a period where it might not increase 10 degrees in the next 3-4 hours.
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