Threw a 10# brisket on Friday night at 9. I did something a bit different this time however... I did not trim one bit of fat off and threw it on as is, cap side down (i did score the fat- criss cross pattern). I rubbed it Thursday night, then injected it right before i threw it on. I mopped the top (meat side) with a good sauce I made as best I could during the cook. I used pecan chunks, my fav with brisket. 18 hrs later on 225 meat temp hit 194 and i took it off, wrapped it in foil and threw it back on for a bit before putting it in a warm cooler to rest.
I have to say I noticed an enormous difference and leaving the entire cap on without trimming really protected the bottom well and yielded the best pulled brisket I'd ever had. I just removed the fat afterwards. It still came out a bit hard/dry in some spots on the top side (meat side) which I would like to improve going fwd.
I have done a B-o-B which seems to also help moisten with those fats dripping down, but I'd like to experiment next time; trimming a 1/4" layer of fat off the cap before smoking, and securing it to the meat side with toothpicks before throwing it on cap side down? I thought this might help moisten and protect the top/meat side. Just an idea i had, and was interested in getting any feedback before I tried it.
Thanks! B-Mann
I have to say I noticed an enormous difference and leaving the entire cap on without trimming really protected the bottom well and yielded the best pulled brisket I'd ever had. I just removed the fat afterwards. It still came out a bit hard/dry in some spots on the top side (meat side) which I would like to improve going fwd.
I have done a B-o-B which seems to also help moisten with those fats dripping down, but I'd like to experiment next time; trimming a 1/4" layer of fat off the cap before smoking, and securing it to the meat side with toothpicks before throwing it on cap side down? I thought this might help moisten and protect the top/meat side. Just an idea i had, and was interested in getting any feedback before I tried it.
Thanks! B-Mann