Mothers day brisket flat and spares


 
V

Vince B

TVWBB Pro
Ok here I go again. Tomorrow I plan on making a 3.5lb brisket flat and some spares. I would like to do the spares at the same time as well. The brisket has a good amount of fat on it so I'm thinking about doing a medium/high heat cook with the fat side down before foiling at 160*ish and then flipping it. Is trimming of the fat necessary? I read that some trim and some don't. Also do any of you marinade brisket? I was reading about a Dr pepper marinade what are your thoughts on this? Any other ideas or injections that you use? Thanks Vince
 
Here are a few pictures to get things started. These first pictures are of the brisket flat still in the package.

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Here are the spares still in the package.

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Vince, I no longer trim my briskets and I go fat side down the entire cook, no flipping here. Like you say I foil at 165 and finish under foil. No marinade here, just a good rub and good smoke wood. KISS.
 
I have made brisket a couple of times in a side box smoker. Do you rub the night before or close to the time you put the brisket on? Just looking for some ideas. I think I might just be using some rub I have left over from some buts I made. Vince
 
Some times I rub the night before, other times I rub right before I put her on. Honestly, I can't tell a difference. If you have time, rub the night before.

EDIT: You know what's interesting, is in the past I would worry about ever detail, anymore I just season and through on and it turns out great.
 
LOL thanks for the replies! I was just thinking the same thing while watching the hawks game. I worry to much when I do this stuff. I just like to have my ducks in a row so to speak. I am always looking for new ideas and spend many hours reading what others have done. In the end I'm pretty confused and just go with what I have done in the past. Looks like this will be another one of those cooks. I was thinking about making some corn on the cob tomorrow. Anyone ever do this on the smoker? Vince
 
Vince, trust me, I used to be a neurotic mess when it came to my briskets, measuring all over the place etc. It wasn't until about my 5th brisket when I realized, "this schmidt isn't that hard, let the smoker do the work and don't worry about it." I'm sure you're brisket will turn out great!
 
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