Grant Narita
TVWBB Fan
Hello guys,
I AM EDITING this first post since my main question is now, better to cook with fat side up or down?
-----
I will be attempting my second try at smoking beef brisket. The first time was actually just the flat and I didn't cook it long enough so it was dry/tough. This time I plan to foil it when it gets to the "stall" as someone suggested, to try and speed up the time during the stall. I plan to cook till it hits 205 degrees. Last time I went to about 190.
This is the first time I will be smoking a whole brisket, which includes the point. When I test for doneness I suppose I want to test with the thermometer in the flat, correct?
Also, I believe the point takes longer to cook? So after the flat part is done, do I cut off the point and put the point back on the smoker? Not sure what to do with the point.
Also, wasn't sure if it was okay to put this under 'grilling' since now I am thinking it should be under 'barbecue'. If it does matter, if someone can move it there that would help.
Thanks for any help.
I AM EDITING this first post since my main question is now, better to cook with fat side up or down?
-----
I will be attempting my second try at smoking beef brisket. The first time was actually just the flat and I didn't cook it long enough so it was dry/tough. This time I plan to foil it when it gets to the "stall" as someone suggested, to try and speed up the time during the stall. I plan to cook till it hits 205 degrees. Last time I went to about 190.
This is the first time I will be smoking a whole brisket, which includes the point. When I test for doneness I suppose I want to test with the thermometer in the flat, correct?
Also, I believe the point takes longer to cook? So after the flat part is done, do I cut off the point and put the point back on the smoker? Not sure what to do with the point.
Also, wasn't sure if it was okay to put this under 'grilling' since now I am thinking it should be under 'barbecue'. If it does matter, if someone can move it there that would help.
Thanks for any help.
Last edited: