Hickory Smoke Brisket practice #2

[Derek]

Originally Posted by spydermike72

Derek, a brisket consists of 2 parts a flat and a point. The flat is the more lean part of the whole brisket. What you have got, as Bubba says is a Butchered Flat (and not in a good way). Nothing wrong with cooking a flat, we use flats all the time and have had pretty good success with a flat. I guess I just like to practice like I am going to play, meaning practice with the same meat/cuts you are going to use in a comp, otherwise you will never know what to expect. Consistency is the key.
Now if this is just for eats at home you should be good. What temp are you going to cook her at ?

Thank you Mike.

Right now I got the cooker at 250 the The general air temp say's 225.f I use that temp monitor for the droppage in temp if I need to check the coals, stoke the fire.

I am definitively going to buy at Sam's club from now on.

[spydermike72]

Originally Posted by Derek

I wanted Fat down.

But I got Fat up!

LOL! I like Fat side up.

Specially in woman

I am going to regret this but... Why do you prefer Fat Side up ?

[Derek]

Originally Posted by spydermike72

I am going to regret this but... Why do you prefer Fat Side up ?

I really don't have an answer for it Mike.

Just one of those things? Maybe I seen some guys do it at the comp. So I instinctively started doing it that way?

[sfisch]

Some people say with fat side up, as the fat renders it runs over the meat helping to keep it moister. Others say the fat renders up thru the meat with the fat on the bottom. Not sure if either one really effects the end results but to each their own.

Scott

[Derek]

Originally Posted by sfisch

Some people say with fat side up, as the fat renders it runs over the meat helping to keep it moister. Others say the fat renders up thru the meat with the fat on the bottom. Not sure if either one really effects the end results but to each their own.

Scott

That makes sense Scott!

Maybe Bubba or one of you could do it 2 different ways?

[spydermike72]

Originally Posted by Derek

I really don't have an answer for it Mike.

Just one of those things? Maybe I seen some guys do it at the comp. So I instinctively started doing it that way?

Fair enough - There are many thoughts on the Fat Cap up or down. Up is that the fat melts into the meat and adds flavor and tenderizes the meat. The other thought (and I think this may have some merit) is that the fat cap down protects the meat from the heat source (providing your heat source is actually below the meat).

The advice I would give to you is try it both ways and see which way works best for you and your cooker.

I personally cannot tell a difference either way and I have tried it both ways on several different types of cookers...

[Derek]

Originally Posted by spydermike72

Fair enough - There are many thoughts on the Fat Cap up or down. Up is that the fat melts into the meat and adds flavor and tenderizes the meat. The other thought (and I think this may have some merit) is that the fat cap down protects the meat from the heat source (providing your heat source is actually below the meat).

The advice I would give to you is try it both ways and see which way works best for you and your cooker.

I personally cannot tell a difference either way and I have tried it both ways on several different types of cookers...

Thanks Mike, Id figure you understand.

OK question time for you brisket guys?


Here it states a temp of 150.f

When may I bring it in and foil it?

[BruceB]

Derek,

Do you have two cooking grates in that Cajun Bandit (top grate and a grate below the top grate)? IF SO, WHY do you always put a pan of water on the top grate next to your meat?

IF you are going to use a water pan, put it on the bottom grate under your meat, and center your meat on the top grate.

IMHO, the water pan does nothing in the way of adding moisture or infusing flavor into your meat. Just like in the WSM it is a heat-sink only that helps to regulate temperature.

IF you are going to foil, pull it at 165° and foil it. I need a nap.

[spydermike72]

Wow that was quick, only 2 hours to get to 150 ?? Are you sure you are running at 250 ? Not that it is a problem to cook hotter, but do you know you are running hotter ?

Agree with Bruce on the water pan, and also on the foiling...

[Derek]

Originally Posted by spydermike72

Wow that was quick, only 2 hours to get to 150 ?? Are you sure you are running at 250 ? Not that it is a problem to cook hotter, but do you know you are running hotter ?

Agree with Bruce on the water pan, and also on the foiling...

Thanks guys.

@Bruce, The surface thermometer states 258.f
@Bruce. I do have 2 grates, one is in the other bandit I got to season this spring.

@Mike I could be cooking at a higher temp? I know my ambient temp gauge say's 250.f and my surface grate temp gauge say's 259.f

I will foil in 25 minutes OK?


Thank you guys for the help Or can I foil at the last hour of the smoke?