re: Honing Brisket Smoking Skills

Brisket is a lot about feel man. You don't get that "feel" until you do a lot of average briskets.

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But on the Rec-Tec the recommendation is fat side down. I have always been a fat side up person on my other cookers.

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it all depends on where the heat is coming from. they fat should be used as an insulator.
my competition trim from the 4th.

Do research. Watch some videos. Come up with a plan that makes sense for you and your grill. Cook a brisket a week until you are comfortable with a routine that produces a result you like. You'll get it down.

It took me a while because I would cook one or two a year and I either got a grilled roast beef or a tough piece of meat that tasted good. With rapid repetition, it only took a couple of times before I was pleased with the results, then I could start tweaking and trying things.

I use a Primo Kamado and generally cook a 5lb flat over a water pan. When it hits 165, I wrap it, with beef stock inside the wrap. At 195, I either let it start resting or take it out of the wrap, crank up the grill, and crisp the bark before wrapping and resting.

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If you liked it that's all that matters.

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is this where y'all are getting your veal briskets from?

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Have you ever had rabbit Brisket?

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only the backstrap

Please tell me more

Well for starters it's a lot smaller than a brisket from a cow.

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Cook a brisket a week

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I think my wife would leave me.