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Another Weekend, another Smoke.....
- Thread starter MiniDisk
- Start date
Ok. I bought a brisket and divided it into 4 lb sections. Might be a mistake but I don't want to ruin a whole brisket plus I can experiment and get multiple tries out of it.
This weekend I'll be smoking 1 4lb piece but before I start I'd like some input.
1. Does anyone dry brine? 12 hrs or 24 hrs?
2. Cook Fat side down or up? I'm thinking fat side down.
3. Do you apply rub when you brine or after? Some claim the dry brine will cause the rub to drip off if done together. Some insist the rub needs time to be absorbed. IDK.
4. Should the brisket be flipped at any point during the cook. I'm thinking no.
5. Does anyone sprits with apple juice periodically to keep it moist? I've don't it before but I think I'm going to leave this one alone for the entire cook.
6. Any other suggestions that I have thought of?
This weekend I'll be smoking 1 4lb piece but before I start I'd like some input.
1. Does anyone dry brine? 12 hrs or 24 hrs?
2. Cook Fat side down or up? I'm thinking fat side down.
3. Do you apply rub when you brine or after? Some claim the dry brine will cause the rub to drip off if done together. Some insist the rub needs time to be absorbed. IDK.
4. Should the brisket be flipped at any point during the cook. I'm thinking no.
5. Does anyone sprits with apple juice periodically to keep it moist? I've don't it before but I think I'm going to leave this one alone for the entire cook.
6. Any other suggestions that I have thought of?
Last edited:
1. I have never done it.
2. Fat up for me.
3. I bring the meat to room temp, then rub and let set for an hour or so.
4. No.
5. I do not spritz, but I do put a couple cups of ACV and water in the drip pan.
2. Fat up for me.
3. I bring the meat to room temp, then rub and let set for an hour or so.
4. No.
5. I do not spritz, but I do put a couple cups of ACV and water in the drip pan.
ACV?
Apple Cider Vinegar
Well that makes more sense then Actual Cash Value.
1-no
2- fat down.
3- I put on dry rub several hours prior to smoking.
4-no
5- used to. Haven’t for a long time. Not really needed.
6- let it rest for several hours after you pull it off the smoker.
This is what I do.
Maybe it's wrong. Works for me
I had to take a brisket out of the freezer after reading this thread. Gonna trim it up and get it ready for tomorrow.
I usually inject tallow before wrapping, but I think this time I am going to inject prior to dropping it over the coals and again before wrapping. I still have a pint of tallow from the last time I did a brisket cook.
I usually inject tallow before wrapping, but I think this time I am going to inject prior to dropping it over the coals and again before wrapping. I still have a pint of tallow from the last time I did a brisket cook.
Sounds great. I'm doing 2 brisket today
I just use dry rub.
Should try injecting tallow.
Sounds like it would make is really moist and savory. I've never tried it but sounds enticing.
My butt got kicked by the stall (again)...the internet let me down -- expected 10 hours for a 5 lb pork shoulder, just finished after 13. "Had" to have leftover bacon cheeseburgers grilled Friday night. I only had a half so I'd enjoy the samples of the pulled pork that shredded like paper. I always underestimate how long it takes to smoke meat at 225, but I'm never disappointed by the results.
