First Time Brisket

S

smokeythebama

Knows what a fatty is.
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A little bio. I used to bbq quite alot, but gave it up when I grad. college. I have since began smoking. I love it. I have a chargriller with side fire box. Does well for me at ths moment. Now to the problem.
I have never smoked a Brisket before, and I have some questions to ask everyone. So, if I could get some help it will be greatly appreciated.

1. Fat cap up or down
2. In a pan or on the grates
3. Interior finished temp
4. Cooking temp

I hope to get some feed back. Going to post pictures of finished product. Hope the do justice.
Thanks
 
Welcome to the forum.

Please go to Cattle Call and give us an introduction about yourself.

Your questions will be awnsered shortly.
 
Last edited:
Smoke, use the search function and you will find a ton of info. A lot of great threads there bro.
 
smokeythebama said:
Cattle Call? Where is it?
Click to expand...

cattle.jpg
 
1. Fat cap up or down
Down.. but many prefer up.. no magic answer.. Try one then the other..see if you notice a difference.
2. In a pan or on the grates
Almost all go grates but kickassbbq prefers pans and produces great product..
3. Interior finished temp
when you can probe it without resistance (usually around 188-195)
4. Cooking temp
No magic #.. I prefer to stick around 235-250. some push 325, others as low as 200.
 
BAMA,
i bet if you asked around at your work you might find some of the answers that you seek! I heard that you work with a BBQ guru.


BBQWILDCAT
 
I cook fat side down. I also cook on grates for half the cook and then in pan for the rest - this allows the meat to sit in some au jus and I use the au jus later.

I cook my briskets around 350-375. I say that only to let you know that the most important temp is internal. If your temps on the cooker spike or fall (though hopefully not below 225) that's no real big deal. I usually cook to around 200* internal - but the feel - as has been mentioned - is the most important indicator. Should feel like butter.
 
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