I am going to be doing an overnight smoke for a texas-style brisket. I'm a little confused as to where I should place the brisket, put water in the water pan, fat side up or down, turning and basting, and whether to mop or not. I've read that the lid should be kept on during the entire time, but how would you turn, baste, or mop. Should I place the brisket right above the water pan for a low and slow smoke?
Position for Texas-Stye Brisket
- Thread starter Chuck D
- Start date
Gary H. NJ
TVWBB Platinum Member
Woo. So many questions. I think if you follow Chris's Midnight Brisket recipe, you are starting at a good place. You can always change your method to suit with experience.
Many people here leave water out of the pan; it acts as a heat sink/ temp stabilizer. Try foiling a large terracotta (unglazed) flower pot base and putting that in the pan.
I find that basting doesn't do all that much. You can skip it.
Fat side down protects the meat from the rising heat, in theory. I flip and rotate the brisket once in the morning.
Put the brisket on the top grate and put a large aluminum pan on the lower to catch fat drippings (makes for easier clean-up).
Opening the lid occasionally for a moment or two does no harm. Leaving it off for several minutes will raise your temperature. Adjust your temps using the bottom vents. Always keep the top vent open, or risk a sooty/creosote taste.
Good luck, stay calm. Check for tenderness in the thickest part of the flat when internal hits approx. 175 F. You'll be fine.
Don't forget to have fun.
Many people here leave water out of the pan; it acts as a heat sink/ temp stabilizer. Try foiling a large terracotta (unglazed) flower pot base and putting that in the pan.
I find that basting doesn't do all that much. You can skip it.
Fat side down protects the meat from the rising heat, in theory. I flip and rotate the brisket once in the morning.
Put the brisket on the top grate and put a large aluminum pan on the lower to catch fat drippings (makes for easier clean-up).
Opening the lid occasionally for a moment or two does no harm. Leaving it off for several minutes will raise your temperature. Adjust your temps using the bottom vents. Always keep the top vent open, or risk a sooty/creosote taste.
Good luck, stay calm. Check for tenderness in the thickest part of the flat when internal hits approx. 175 F. You'll be fine.
Don't forget to have fun.
Chuck,
I just eyeball it. Probably use more salt than pepper. I use kosher salt for most of my cooking; never the iodised variety. Iodised leaves a metalic, nasty taste IMO. Just have fun experimenting. Brisket along with other Q is not an exact science. You add salt to your level of preference. Kind of like mixing your own rubs; you add what you want in the quantities you want.
Paul
I just eyeball it. Probably use more salt than pepper. I use kosher salt for most of my cooking; never the iodised variety. Iodised leaves a metalic, nasty taste IMO. Just have fun experimenting. Brisket along with other Q is not an exact science. You add salt to your level of preference. Kind of like mixing your own rubs; you add what you want in the quantities you want.
Paul