First Packer Question

[Dan Crafton]

Got my first whole packer brisket on the WSM as I type. A 10.5lb'r fat side down.

Should I flip the brisket to meat side down half way through the cook? I would prefer to leave it as is the entire cook as I am hoping for a nice bark on the meat side. So flip or no....one way better than the other?

Thanks much,
Dan

 

[Bill S.]

Fat up (always a debate..lol). No flipping, foiling etc. Put it in and let it do its thing.

 

[Dan Crafton]

Thank you Bill.

 

[Bill Farmer]

I do mine fat side down. I Never flip it either.

 

[J Hoke]

No flip. I do fat down to avoid possibility of melting fat washing rub off. I wrap in bp after 4-5 hours. Pull when it jiggles like jello and probe slides in w/o resistance, generally 195-205 internal temp.

When I pull to rest, I make the burnt ends. Separate flat from point, cut point into 3/4" cubes, cover with your bbq sauce and put back on cooker to cook for another 2 hours or so.

 

[Tom_M]

Fat side down and no flipping, basting, spritzing, mopping or foil. I've also started separating the flat from the point before cooking and much prefer the results.

And welcome to a fellow Hoosier!

 

[Dave Penn]

Fat cap trimmed to 1/4" or so, fat side down, and foil at 175 - 180 if you're so inclined.