How to: mess up a brisket

So, as I mentioned in my rib thread, I decided to cook up some meat in a simple, straight forward process to end up with some nice smoked meat. Naturally, I couldn't just do the brisket fat cap down, in a UDS, nooo, that would be too simple.

I decided to put the brisket on a sheet of aluminum foil. :crazy: I don't know why, I don't know what I expected. I know that I did not expect the fat cap and rub to burn onto the foil such that I had to cut the cap off of the meat to release the foil. I know that I DID NOT EXPECT THAT! :tsk::tsk::tsk: Farking Fat Briquette Mod! I don't know what I was thinking, I have cooked briskets in a UDS before, I have cooked many briskets, not all good, but, none on a dry piece of foil. GAH!

So, here is the shot of the aformentioned brisket/fat briqeuttes/foil fused to it's cap hunk of meat. So not happy with that idea.


If you can look, you can see the carbon glue I used to adhere the meat to the foil. I am so clever. :doh: I did go ahead and salvage the mess, and it turned out to be delicious and looked fine once the foil was surgically excised.


And a couple of smoker shots, cause they turned out pretty good.

gtr said:

I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?

Click to expand...

I highly suggest you do your next brisket with the shiny side in, dull side out, not wait, the dull side is non stick, so it goes in.


I foresee a very flavorful chili in my future

Huh? no, I went fat cap down, on foil. I have no excuses.