I'm just too busy right now to do a search on this topic. I'm gonna try my hand at my very first brisket- about 8 pounder- untrimmed. Any tips or pointers on this? Should I trim off any chuncks of fat or just leave as is? Looks like there is approx half an inch of fat on the top side (?). I'll probably use a rub from Smoke and spice book. Also do the FTC for an hour or two. With what do you serve the final product? A nice crusty roll- any sauce, mustard? Do you trim off any remaining fat after its cooked? Do you slice or shred like a pork butt. I've never tried brisket before so it's a whole new adventure for me. What kind of time am I looking at for total cook time? At what temp do I pull from the BS? What kind of wood- I have pretty much all diffrent types- oak, pecan, hickory, apple, blended...
Much appreciated![8D]
Cold Smoke
go here and scroll down this will answer any ? you have about brisket, cook at 210, untill 190 pull it wrap it with foil and a towel put it to rest in a ice cheast, for a few hours, give it about 3 hours of smoke oak or peacan your choice or mix it up a bit , lather up your brisket with mustard then some rub, will take about 9 to 12 hours , you will lose some wieght from trimming it,
http://www.virtualweberbullet.com/brisketselect.html#burntends
CS,
Lots of ways to do brisket as far as rubs, mustard smeared, trimmed, etc. But cooking main rule low and slow. Cook at 225°f until internal is 185°f then FTC2(2=2 hrs.). This temp will produce a nice sliceable brisket that can be served on a bun or eaten by itself. Apply favorite sauce if you like but make sure you taste some without the sauce too. I have used just about every kind of wood on brisket but pecan/apple 2:1 works good for me. I wouldn't trim any fat on this one. The fat helps keep it moist. An 8 lber sounds like just a flat? I would think you are looking at at least 12 hrs on the cook/smoke but they are all different. Have fun.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Word on BigSmoker,
Doo what da man sez, youd had kno problem. Really doesn't get any easier.
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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