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Smoked brisket

I almost cried when I saw him cut the fat off. Maybe cut some off if its extremely fatty but cutting off that much fat is a no no.
You are correct,
Took way to much off.


I have done several more, I trim a small part of it now,

Lesson learned.

Haven't done brisket in a long time before that.

Now I'm getting the hang of it
 
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I looked it up.
It say 8hrs,
I used mine for over 10 hours without refilling.
Not sure what the real answer is
Alot really depends on the charcoal you use. I've used some that didn't seem to last half as long as others. My 560 will normally go about 8 or 9 hours.
 



Fogo lump charcoal seems to burn hotter and faster, Cowboy burns really dirty with alot of rocks in it. My preference is Frontier from Sam's Club. Seems to have really good flavor. I try ans stay away from Kingsford because it actually contains coal from coal mines
Didn't know that about Kingsford
 
Fogo lump charcoal seems to burn hotter and faster, Cowboy burns really dirty with alot of rocks in it. My preference is Frontier from Sam's Club. Seems to have really good flavor. I try ans stay away from Kingsford because it actually contains coal from coal mines
I have used Frontier lump for quite a while now, it is in that nice sweet spot of performance and price.

I have also used their briquettes for quick cooks as well. Nothing but wood and some food grade starch as a binder in those.
 




Fat side up, fat side down.

Which way is correct?
I done both.
Not sure which is better.
 
Fat side up, fat side down.

Which way is correct?
I done both.
Not sure which is better.

I've always heard fat side down. It protects the meat from drying and if it's on top the juices wash off the rub. With the meat side up you can also spritz with apple juice periodically to help create the bark. You can't do that with the fat side up.

I've also read that you should keep a minimum of 1/4" of fat if you trim any of it. I've had a couple that had a really thick fat cap so I trimmed it down to about 1/4" and it turned out fine.
 
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Had a green mountain for a few years, not enough smoke flavor. Went to a smokin it 2 electric, love it. Been doing brisket like most of you, 225 until internal temp 165, the wrap in foil or butcher paper with apple juice and butter till 198, take out, wrap in towel and rest in cooler or oven for up to 4 )hrs, last 3 were excellent. No smoke ring with electric though.
 



I've always heard fat side down. It protects the meat from drying and if it's on top the juices wash off the rub. With the meat side up you can also spritz with apple juice periodically to help create the bark. You can't do that with the fat side up.

I've also read that you should keep a minimum of 1/4" of fat if you trim any of it. I've had a couple that had a really thick fat cap so I trimmed it down to about 1/4" and it turned out fine.
I kind of like fat side down, get a better bark on the top side I guess,
I'm still learning, Hell if I know
 


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