- Mar 23, 2016
- 16
- 13
Before I get into what I'm doing, I'd like to give a thank you to everyone who contributed to the "lets talk brisket" thread. I read every page of that and I'm hoping that it has prepared me enough that my first brisket will be a success!
I started with a choice packer that I picked up at my local albertsons on sale for $1.99/lb
Then I trimmed some of the fat and wet it with Worcestershire sauce and rubbed with SPG+ about 1 tsp each chili powder, paprika and brown sugar
I had read much about the debate of fat up or fat down. I decided to do fat down but I also put some fat trimmings on the rack above to hopefully render down and auto-baste during the smoke. I set my MES 40 to 250 degrees and loaded it with hickory and now I wait until it gets done
I will update as the meat progresses
I started with a choice packer that I picked up at my local albertsons on sale for $1.99/lb
Then I trimmed some of the fat and wet it with Worcestershire sauce and rubbed with SPG+ about 1 tsp each chili powder, paprika and brown sugar
I had read much about the debate of fat up or fat down. I decided to do fat down but I also put some fat trimmings on the rack above to hopefully render down and auto-baste during the smoke. I set my MES 40 to 250 degrees and loaded it with hickory and now I wait until it gets done
I will update as the meat progresses