My turn for HH brisket questions

[Todd D.]

I've read several of the HH brisket threads. All of my previous brisket cooks have been low & slow with pork butts above the brisket. I have 3 smokes in 4 days coming up, so interested in trying the HH cook. First one will be 2 packers, so let me make sure I'm getting this right.
1) Trim or don't trim? I've read some that say trim more aggressively than usual for low slow. Have also read don't trim anything. On low slow, I rarely trim anything off the bottom, but do trim the top, and the thick fat between point and flat.
2) Previous briskets have used a little worcestershire and then the midnight brisket rub from the cooking section. Is that still acceptable on a HH cook, or do I need to move on and try a paste & rub combo?
3) Should I get the smoker up to temp before placing the 2 briskets on? Concerned that cold ambient temps (probably in the 30s) along with 2 packers could delay the time to get up to temp. I normally cook with a Stoker.
4) Should I swap briskets between top and bottom shelves when pulling out to foil?
5) If resting in a towel lined cooler for an hour to two, would you return to fat side up during that rest?
6) Is there much fat trimming that needs to be done after a HH brisket? Normally I have very little left on a low slow
7) When probing for done, are you probing perpendicular to the meat, or coming in horizontally from the end?

As always, thanks for all of the suggestions! This truly is an awesome community!

 

[Scooter B]

My 2 pennies on a few of these...

1.) I trim pretty aggressively on HH cooks. You loose a lot of rendering time that you get on the slow cooks, so you will end up with more fat then usual if you trim as you have with slow.

2.) For my taster, my usual rub is fine. With the more aggressive trim, I find i get nice bark on both sides giving good flavour. That said, I just love the beef flavour so I don't find you need a strong rub/paste/marinade anyways.

3) I start with a FULL chimeny of lit coals and assemble with lid off for a few minutes. This gives it a chance to heat up a bit while letting the fire spread. Nothing you can do about the temp drop when you add the meat. Adding 20+ lbs of cold meat is going to drop it regardless of the preheat.

4) I have never done 2 at once but my thinking is that you will definatley have some issues if you don't move them around PRIOR to foiling. My gut tells me that the bottom rack might actually be hotter then the top in this case. If possible i would run probes in both as they might very well finish different.
Once in foil, I really don't think you would have to worry about moving them.

5) I've never bothered and probably just more hassle if your foil is folded one way to hold in the juices and you have to reverse it

6) After cook trim will depend on your pre cook trimming.

7) I have used vertical probe to good effect. Obviously just make sure you are in the flat and not the point.

 

[Mike R. (Heyworth)]

I agree with everything Scooter said, and will add a couple things. I've done a bunch of two packer cooks, and have very little, if any, difference between the racks. Once I foil, I stack them on the top rack, one on top of the other. No rotation necessary, and you can test for doneness at the same time. I've also never turned them over in the foil, in terms of fat up or down. Don't see the point really. I probe perpendicular, should do in like its going in to butter. Good luck!

 

[Craig Castille]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd D.:

1) Trim or don't trim? I've read some that say trim more aggressively than usual for low slow. Have also read don't trim anything.
2) Previous briskets have used a little worcestershire and then the midnight brisket rub from the cooking section. Is that still acceptable on a HH cook, or do I need to move on and try a paste & rub combo?
3) Should I get the smoker up to temp before placing the 2 briskets on? Concerned that cold ambient temps (probably in the 30s) along with 2 packers could delay the time to get up to temp. I normally cook with a Stoker.
4) Should I swap briskets between top and bottom shelves when pulling out to foil?
5) If resting in a towel lined cooler for an hour to two, would you return to fat side up during that rest?
6) Is there much fat trimming that needs to be done after a HH brisket? Normally I have very little left on a low slow
7) When probing for done, are you probing perpendicular to the meat, or coming in horizontally from the end?

As always, thanks for all of the suggestions! This truly is an awesome community! </div></BLOCKQUOTE>

1-I only trim in the cavity between the flat and the point. All else stays on until the end

2-experiment with what you like. I use a paste as it adds a crusty flavor. Bark is a casualty of HH cooks.

3- I'd get the fuel very engaged before assembly and putting the meat on. Once assembled, I'll leave the door off until temps get to 400. Then I'll play with the door or lid to maintain temps.

4- Probably a good idea.

5- I wouldn't turn it upside down if you use a paste. Keep in mind that the brisket will continue to cook if it's in a cooler. If you want to hold it for a couple of hours, then take it off just before tender or you may end up with pot roast.

6-Fat depends on the brisket It's easier to remove after cooking.

7- To check for tenderness, I insert the probe from the side.

 

[K Kruger]

As you can see, different strokes.

1. I only trim the fat, some, in the cavity, like craig. Often I don't even do that. Depends on the brisket.

2. I use a dry over paste. I like depth and breadth.

3. I always Minion the start, using twice as much lit. In cold ambient temps I just up the lit. I prefer to have the meat cold and the cooker cold when I start. On virtually no cooks do I bring the cooktemp up first.

4. I do.

5. I don't. I don't cooler either. I rest 20-30 on the counter after draining most of the foil juices.

6. I usually go with perpendicular, un the middles of the flat (not the middle of the packer).