Brisket attempt! First time!!

Discussion in 'Beef' started by zump, May 24, 2015.

  1. zump

    zump Fire Starter

    Hi all, I am smoking a brisket today and have a few questions! It is runned and wrapped and in the fridge since last night! Putting it on in a few hours! I have a few questions and would love ur personal opinions/advice! Fat side up or down? Benefits of either? When to inject, right before smoking or sooner? Should I wrap in foil and put back on the smoker or just wrap when finished and let it rest? qview to follow!! Thanks in advance!
     
  2. schlotz

    schlotz Meat Mopper

    Watch Malcom Reed's short video.  His method got me on the right track.  

    Matt
     
  3. zump

    zump Fire Starter

    Watched the video! Thank u for the recommendation!
     
  4. zump

    zump Fire Starter

     
  5. zump

    zump Fire Starter

    It's on the smoker!
     
  6. briggy

    briggy Smoking Fanatic

    If I inject i do so before the rub and do both the night before.  I rarely wrap anything anymore unless time is a serious issue.  I normally score the fat cap and go fat cap down.  Not sure of the benefits but it hasn't failed me yet so if it isn't broken.....
     
  7. zump

    zump Fire Starter

    Wrapped it at 4 hours and 225 for another 3 hours! Came out great all eaten within minutes!
     

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