first brisket

[Scott LeRette]

On my WSM anyway... which rack... upper or lower? Inject or not? I bought the full packer. Any tips on trimming this badboy? Thanks.

 

[ChuckO]

Top rack is easier, no opinion on injection from me, trimming a Brisket is like dating your sister, there's laws against that

Not yours specifically, sisters in general

 

[Bob Bass]

Scott,

There will be a triangular piece of white, hard fat on one long side between the flat and point. That should be removed as it will not render out. Also, if you trim the fat cap, keep approx 1/4 inch to protect the flat.

We always inject. Easiest is just beef stock, reduced by half. Some also add finely ground rub to the injection. Only thing to watch for is injecting too much salt into the meat. (and that is why beef stock is
suggested rather than beef bouillon)

Wishing you Good Eats and an Enjoyable Cook !

 

[Scott LeRette]

Thanks. I hVe a 14 pounder. I swear I trimmed about 3 pounds of fat...thick stuff. As I got deeper it was pretty easy to see the two seperate parts. Correct? Normal? Havin blast. Addicted. However, its like there is now a large cleft between the two.

 

[Paul Isa]

Scott, look forward to seeing how it turned out and how you decided to prepare and cook the brisket.

 

[Billy_Roberts]

so I attempted my first brisket this past saturday. Friday afternoon I trimmed the fat down to 1/4" or so, put it in a tinfoil pan and injected it with a mixture of beef broth, water and bouillon powder that I found online via Myron Mixon recipe. I rubbed the brisket with a nice rub that had some sweet and heat. Fired up the smoker saturday morning and put it on the top rack, ran it between 225 and 250 for 10+ hours using hickory wood chunks. Wrapped it in a blanket and put it in a cooler for 2 hours before I sliced it up. Had a handful of people claim it was the best brisket they have ever tasted. The brisket was juicy, tender and had a nice smoke ring and bark.

 

[Enrico Brandizzi]

Scott,

There will be a triangular piece of white, hard fat on one long side between the flat and point. That should be removed as it will not render out. Also, if you trim the fat cap, keep approx 1/4 inch to protect the flat.

We always inject. Easiest is just beef stock, reduced by half. Some also add finely ground rub to the injection. Only thing to watch for is injecting too much salt into the meat. (and that is why beef stock is
suggested rather than beef bouillon)

Wishing you Good Eats and an Enjoyable Cook !

I must thank you again. Another pearl of wisdom!