07-03-2013, 01:22 PM
On the road to being a farker
Join Date: 08-11-08
Location: DC Metro
Originally Posted by floydo
First I would like to thank you all for the information you have shared here over the years. Great forum.
I’m fairly new at this, and wouldn’t have gotten even this far without you.
My first Post. Welcome
does this rub mod sound ok for brisket ? If it is an ok start, would you use that alone………. or use it light to moderately and then add another layer of coarse pepper……..or of coarse pepper AND salt. Keep it simple. If you like plowboys on the butt, just add salt and pepper and keep it moving. The more you add, the more difficult it will be to pinpoint what worked or didn't work. Actually, I would recommend using some Monterey Seasoning or just cracked black pepper and salt for my first brisket.
If I’m going to add some ribs to the cook a few hours before dinner, would it make sense to wrap the brisket at the appropriate time and add some hickory and/or peach to the fire for the ribs ? With the Idea being that the foil will both hasten the cook and protect the brisket from the additional smoke. Or would you just forget about the wrap and love the smoke ? I don't foil briskets and rarely foil ribs now
As for the ribs, I guess I was thinking about wrapping the baby backs after 2 hours ( 2-2-1 ) . The only spares I could find were previously frozen and I stayed away . Picked up the baby backs instead. Good choice ? Sure. That's a proven method.
I plan to use a drip pan on bottom shelf of my WSM. Would you put some broth in that at some point and use that broth and dripping mix later for something ? I don't put anything in my bowl. Cover it with aluminum foil and let the WSM go to work. Why not put the brisket on the lower rack and when it's time add the ribs to the top rack? You have more than enough room.
I assume you do not use THAT pan to wrap the brisket. Just leave that pan where it is and wrap the brisket with some foil ? You can place the brisket in a aluminum pan. I have noticed that it kills that bark a little as it is sitting in juices but the flip side is that it makes foiling easier if you go that route.
Is 240 to 250 degrees about right ( normally shoot for 220 to start for ribs alone ) ? Hoping for a 10 hour cook. Good temps but the brisket will be done when it's done. Get a good remote thermo and monitor the temps. I don't even probe until 5 hours in. Some folks use the toothpick method to test doneness.
I will try the snake method unless you tell me not to. Used minion for the butt. Why change?
Enough questions ? You're among friends, ask away.
I'm new at this and would really appreciate your thoughts.
By the way............It’s a 6 pound piece of meat. The thinner part of the flat was removed by the butcher at my request ……………to save a few bucks ( the only decent piece I could find up here in NH was $6.50 a pound.) . So it’s now 1.5 to 2 inches thick at the flat end. Ok ?
The point end was already cut back before the meat was originally packed, but there is still some left for burnt ends or whatever. I haven’t found a source for a full packer up here in the north country.
Thanks so much for any help.
Stay smoky my friends
See comments above
120 gallon reverse flow aka Hog Coffin, 18.5 WSM and starting SpatulaMan BBQ in 2013