Mop and flip or not to mop and flip

Discussion in 'Beef' started by capnmo, Jul 19, 2009.

  1. capnmo

    capnmo Newbie

    In two days I will try my hand at my first brisket smoke. I already have the dry rub I want to use and pretty well know the cooking times and labor intensity. But my question is do I put the brisket in and monitor it and pretty much leave it alone, or do I need to develop a mop sauce and flip it reguraly. And if so how often do I mop and flip. Thanks for any advice that comes my way.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I don't flip I don't like taking a chance of knocking the bark off but I do spritz with a spray bottle about every hour after the first 1.5-2 hours
  3. bigsteve

    bigsteve Master of the Pit

    What kind of smoker are you using?
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    The answer is yes.[​IMG]

    Ok, actually, it depends on who you ask and also depends on what you're cooking on. If you're using a UDS, put it on fat cap down and leave it alone.

    If you're using an offset or vertical that isn't quite as tight/moist as the UDS, it may be a good idea to mop once in awhile as Pineywood's said.

    Flipping is up to you. Some do. Some don't. I don't.

    It's another debate that will never be settled and comes down to preference and what you like.

    What ever you do, I'll bet it will be pretty darn tasty. [​IMG]

  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I am pretty much along the lines as Piney. I spray with apple juice after the first hour or so about once an hour and other than that leave it alone. Fat cap up or down is something I have not seen to be a big difference in my offset Lang. Get a probe thermo and go by internal temps not time. It will always give you consistant results if ya keep your smoker between 225 and 250 and use a probe thermo.
  6. rivet

    rivet Master of the Pit OTBS Member

    Personal preference here.... [​IMG]

    fat cap up.

    spritz every 2 hours after the first 2.

    no flip.
  7. rickw

    rickw Master of the Pit OTBS Member

    I have done brisket in the uds only. With that said I didn't flip nor mop and all but one (faulty therm) came out fantastic.
  8. billbo

    billbo Master of the Pit OTBS Member

    On the UDS, fat down and no mop.

    On the ECB, fat up and mopping and or spritzing.

    I have never flipped on either.
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    For me I do fat cap up, spritz with apple juice every hour after 2 hours in the smoke and I don't flip it. Comes out great. If you hit a stall, don't rush it, let it work it's own magic. Good luck!!![​IMG]
  10. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Oh . . . and there is one thing that is worth mentioning I think.

    Don't bet on it.[​IMG] And I mean that in a nice way. If you're doing a brisket, don't worry about time. Plan on having lots of time. Cook by temp, or more importantly feel. At about 195° or so poke the briskie with your temp probe. When the probe "slides in like buttah", it's done.[​IMG] That will happen sometime between 195° and 205° probably.

    Don't rush it, don't be impatient, don't panic if the smoker temp goes to 260° or even 270°, just relax and enjoy the smoke.

    And take lots of pictures. We like pictures.[​IMG]

  11. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    With a Brinkman Upright Pro using propane I personally would put it on fatcap down and not flip, just spritz or mop every hour after it has been on for two hours.
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    the thing about the probe sliding in like butter.... yup thats when its done. on a brisket final temp is not a given in my opinion. it might be 197, or 202,... everyone is a little different. ditto what dave said!!!
  13. capnmo

    capnmo Newbie

    Thanks everyone for the great info cant wait to get started.

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