Had to do it

[Up In Smoke]

Small brisket packed on 6/2 into 38 degree fridge till 6/29 then into the smoke.

[squirtthecat]

Gonna be good.

[muebe]

I have never had made a really great smoked brisket until I made the 15lb packer the other night. I guess the smaller briskets just don't smoke very well. They need all the fat to insulate and add flavor.

I would try laying some bacon across the top when you smoke it ;)

[mikecorn.1]

Fat side up or down? That is the
Question ??? ;) 


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[mikecorn.1]

Sounds like a plan and a 1/2. It'll be good either way. ;)


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[ghost9mm]

We trim most of the fat off, never really seen a big difference in the taste by leaving alot of the fat on, but that is just me...

[Kahunas]

I sure hope so.
Brisket is just ok for me.
I havent found that magic touch just yet

Have you tried the crutch yet?

[Tenpoint5]

Mike,
I am thinking fat side up and over a foil pan to catch the love that drips off.
i plan on chilling the drippings to remove the grease while the brisket is in the
FTC mode and using it for a sauce.
BUT, that is today, i still have many more days to change my mind.

Put a beer or two in the pan so your drippings don't all vaporize as soon as they hit the hot foil pan. I also add a little of the rub I am using in there as well

[viper125]

x2 on tenpoint,
I also trim to 1/4 - 1/8 don't like my meat seasoned on one side. You can also add the fat to the pan and remove before using. Picks up some extra flavor that way i found.
Also my mother always taught us you never wast the drippings, Weather you use it for gravy or what ever.

[Tenpoint5]

Use your favorite kind since you have it on hand

[viper125]

I would, but leave big enough to strain out if needed.  I don't drink any more these days but the kids always have some beer here. Havnt seen any difference in brand. LOL

[OU812]

Viper i was thinking about 1/4 to 1/2 inch.
i will strain  through a triple layer of cheese cloth.

After you strain the drippings place them in the fridge till the fat becomes solid, then spoon off and discard the fat.

You can do this wile the brisket is doin the FTC thing.

[squirtthecat]

Or don't strain the drippings, defat, warm it back up and puree it in the blender for 'brisket smoothies'..    ;D

[squirtthecat]

Or don't strain the drippings, defat, warm it back up and puree it in the blender for 'brisket smoothies'..    ;D

do you use wheat grass with coagulated fat and meat juice?
or is it whey protein?
having a hard time remembering.

Naw, I just used it when I served the briskets.     Dumped in the pan.   ;)

[squirtthecat]

Oh yeah.   Big bun.  GIGANTIC pickles...

Which smoker you using?