Hi everyone, this weekend I’ll be smoking my first brisket and I am looking for tips , brisket will be 5lbs about 1/2 in of fat , gas smoker , which types of wood would be good I currently have Jack Daniel’s wood chips. Thanks
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First time brisket
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Going to pass this post on to you: https://pitmaster.amazingribs.com/fo...brisket-method Eric hits all the high points.
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I would make sure to trim that fat cap down to about a 1/4 inch all around. This will help with the cook time and allow that rub and smoke to be eaten. Not many people will want a 1/.2 layer of fat in their bite, they discard it and then out goes your bark, run and smoke! I usually run my smoker at about 275 F. This is about perfect.
Once you have it trimmed up, give it some salt and let it sit in the fridge over night, uncovered. The next day, throw it on the smoker. I would go buy some chunks as they will last much longer than those chips you have. Buy some hickory or oak, to me that is the best for brisket. Throw one of the chunks directly on the hot fire once you add the meat.
I like to give it a spit with some water, champagne vinegar, apple cider vinegar and amino acids. (Equal parts) Then I do this every half hour or so for the first three hours to keep the brisket moist. It also allows for more smoke to adhere to the surface of the brisket.
For me personally, I like to wrap when I have the color I like. That is usually a dark brown mahogany color. The meat is generally at about 175 F when I get to this point. Then I will wrap it and wait until it gets to about 202 F internal. Then take it off the smoker and let it sit, wrapped, in a warm oven for AT LEAST two hours, three is better.
Then slice and serve right away. If you slice then allow it to sit out, it will dry out. So make sure to slice right before you are going to serve it.
And make sure to check out the link others have posted above.
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Yeah, it is. I really only spritz when I am using the KBQ, really. There is a ton of air flow with that fan running the whole time, so the edges can get a little bit crispy at times. I find that the brisket in the PBC is pretty much self basting, so there really is no need. fzxdoc
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Good looking cook. Have never done just a flat, always smoke a whole because my group is divided. Some like the flat and some like the cap. Plus there is SOMETIMES left overs
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Your 1st brisket looks great! I'm sure it tasted great as well! I hope mine turns out that well when I go for it.
I had a question for the rest of the forum (sorry, not trying to hijack your post).
When I get ready for my brisket, I'm going to do the trimming the day before and salt it the day before and let it sit in the fridge over night to let the salt penetrate. I plan on doing my first brisket on my WSM 18", but I have a couple questions.
1. should I cook it fat side up? Most videos I see (mainly Harry Soo) it's put on the cooker fat side up. Does this matter?
2. Also going along with Harry Soo's recommendations he says that he doesn't use any water in the pan during the cook. What are you experiences with that? I know that it'll take a bit more fuel, but I'm planning on finishing the brisket in the oven anyway as Harry say's "BTU is BTU is BTU".
3. I'm playing around with the idea of injection. Thoughts? I'm unsure of this because I'm going to make sure my brisket is prime grade to help avoid dryness as much as possible.
Thanks for any input!
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Good start. I've cooked a bunch of briskets on my WSM, and fat side up works for me. I put water in the pan, 'cause Aaron Franklin sez so. I wrap, and then finish in the oven at the same temp, 'cause it's not going to get any smokier and I don't have to tend an oven. If you're getting prime - CAB high choice - don't worry about injections because it will be tender. I cook mine until an IT of 203-205 - if it jiggles when you touch it, it's going to be good.
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