Brisket

[es1025]

Purchased a 5# choice flat from BJ's yesterday.

Trimmed the fat and injected with beef broth and 1 tbsp of  liquid smoke. Let the brisket marinade overnight in the remaining beef broth.

This morning added the rub, the water pan and 3 oz of cherry wood.

Set the #3 to 240.

Plan to double wrap at 150 (adding a little more beef broth), pulling at 190 and let rest for at least an hour. I usually cook the brisket a little longer but wanted to try a different IT.

Today is the maiden voyage of the Thermoworks (113-178) Armored Smokehouse Penetration Probe.

The picture is right before going into the smoker.

 

[Walt]

Very nice, Ed. I'm jealous!

 

[DivotMaker]

Looking good, Ed!  I have 3 racks of baby backs with cherry in today...mmm!  Looks like we'll be eating well!

 

[es1025]

the Verdict:

The best brisket I ever made, tender and juicy. I pulled out at 190. Let rest for 1 hour. 

You may want to consider 190.

The Product:

 

[DivotMaker]

Looks great, Ed!  My ribs turned out well also.  Standard setup, predictable results! 8)  Gonna have to try a flat soon - that looks great!

 

[BIG BOB]

FAT CAP UP OR DOWN??

 

[es1025]

Fat cap down for the inital smoke and during the foiling phase.

 

[Walt]

What's the purpose for that?  I always put mine fat cap up so it will self baste.

 

[BIG BOB]

i have seen both ways.... i thought fat cap up also Walt.... just curious what the consensus thinks.

 

[Donmac]

I put fat side down, it seems to seal the juices in the meat and acts as a barrier from the heat source.

I have done fat side up but for me fat side down has always worked well for me so I stay with it.

 

[DivotMaker]

The fat cap up or down question will never be definitively answered!  I've tried both ways, and I seem to get better results cap up.  I think down would be a better option for a traditional smoker, but I don't think you experience the drying heat in these, like you do in stick burners.  I'll stick with cap up (I like that rendering fat oozing into the meat)!

 

[es1025]

this was the first time I smoked fat cap down. I wanted to see if I got a better bark.  I was pleasantly surprised.  I was the office hero on monday!!

 

[DivotMaker]

Way to go, Ed!  Kind of cool being the office hero!   I'm doing ribs and pulled pork for mine next week!  We collect spare change, and cash it in for an office lunch.  After having my ribs, the vote was unanimous for more of my Q!  Lovin' it! ;D

 

[Walt]

Something to think about, i appreciate the response.