First brisket - Printable Version
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First brisket - Dale - 10-02-2013 10:22 PM
Smoking my first brisket this weekend. I have a plan, but any advice would be welcome. I'm smoking on my UDS at 220 with apple\pecan wood. Will trim some of the fat and inject with a beef broth, rub with mustard, salt and pepper. After sitting in the fridge over night I haven't decided to let it come to room temp first, or fresh out of the fridge onto the smoker? Once it hits 170 foil and return to smoker till it hits 200-205. Remove the point for burnt ends and re wrap the flat in foil and put in cooler to rest for two to three hours. Do I need to mop or spray to get a better bark? I don't like to open the drum if I don't have to. Do I need a water pan to keep it moist?
Wish me luck and thanks
RE: First brisket - SoEzzy - 10-02-2013 11:45 PM
If you are going to foil, I would foil a little lower temperature, the stall is between 160 - 165°, that's the point at which the collagen is being converted into gelatin and water, so instead of starting to catch those juices at 170°, why not start while the juices are still flowing?
Your brisket might be tender enough from any point, mid 190°'s to past 210°, the only way to test for tenderness is to probe it, or to fork it and twist. You are looking for the feeling of a hot knife through butter going in, and no sticking as you pull the probe out.
When you put the point back in, you are looking to render out more of the fat from the point, and to re-rub and caramelize the sauce on the cubed up point, I like to allow a couple of extra hours, then cube and re-rub again.
You can mop, sop or spritz if you want to, but it's not compulsory, just make sure you have a good layer of rub, and you should get good bark. If you are mopping or spritzing you'll need to open the drum more, if you don't you won't need to open as much.
No you don't need a water pan or a diffuser plate, but again if you want to use one you can do!