Hey guys,
I wanted to get some input from the brisket experts. I have smoked quite a few things over the last couple of years, but have never attempted a brisket before. I have always been a bit intimidated by the brisket, as it required more skill to cook properly than other meats, and therefore I have been avoiding it. But I feel I need to move full steam ahead and conquer my fears by smoking my first brisket. So I am hoping you guys could help me with a few basic questions.
1. Should I smoke a flat, the point, or go for the whole packer?
2. Should I season with just salt and pepper, or use a rub with more ingredients like paprika and garlic? Will it make a difference with the bark color and taste?
3. What temperature should I smoke it at?
4. What woods would you suggest?
5. Do I need to spray or mop it doing the cook, or is it not necessary?
6. Fat side up or down if I am using a vertical smoker?
7. Once it starts to stall should I wrap in foil or paper, or just keep in on the smoker and let it continue to cook till it is done?
8. What temperature should it reach when I remove it from the smoker?
9. Once it is done should I wrap in towels and let it sit in a cooler, or is that step unnecessary if I let it rest for an hour or so wrapped in foil?
Sorry to bother you guys with some basic questions, but I want to do this right, and respect the experts on this website. Any additional suggestions or ideas would be greatly appreciated. I of course will take photos and make a video to share with all of you when I actually cook it. Thank you in advance for your advice.
I wanted to get some input from the brisket experts. I have smoked quite a few things over the last couple of years, but have never attempted a brisket before. I have always been a bit intimidated by the brisket, as it required more skill to cook properly than other meats, and therefore I have been avoiding it. But I feel I need to move full steam ahead and conquer my fears by smoking my first brisket. So I am hoping you guys could help me with a few basic questions.
1. Should I smoke a flat, the point, or go for the whole packer?
2. Should I season with just salt and pepper, or use a rub with more ingredients like paprika and garlic? Will it make a difference with the bark color and taste?
3. What temperature should I smoke it at?
4. What woods would you suggest?
5. Do I need to spray or mop it doing the cook, or is it not necessary?
6. Fat side up or down if I am using a vertical smoker?
7. Once it starts to stall should I wrap in foil or paper, or just keep in on the smoker and let it continue to cook till it is done?
8. What temperature should it reach when I remove it from the smoker?
9. Once it is done should I wrap in towels and let it sit in a cooler, or is that step unnecessary if I let it rest for an hour or so wrapped in foil?
Sorry to bother you guys with some basic questions, but I want to do this right, and respect the experts on this website. Any additional suggestions or ideas would be greatly appreciated. I of course will take photos and make a video to share with all of you when I actually cook it. Thank you in advance for your advice.
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