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8 replies

Bottom crusted Brisket

R rick201mMember
HI all,

I did 2 briskets, one 9.5 and one 11.5#'s packers. In order to fit them in the smokette 008, I must have had the larger, lower one a bit too close to the wood box. It was good, but a portion of it was pretty brittle. I'll chop it up and put some BBQ sauce in with it and hopefully have it rehydrate some.

The rest of it, and the other, smaller and on top shelf one was awesome!

Is there a trick to keeping the lower one from being crusted like that. I suppose I could rotate the shelfs, or is that a "heat baffle" that one could improvise to "keep the door closed"?

Thanks for any help.

Rick in CO
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FM Former Member
For the bottom brisket, don't put it on the bottom shelf unless you have to.

If you do, put fat side down, don't trim much of the fat off. It will provide a level of insulation.

If you are using the bottom shelf, whatever is there will get more direct heat as the element cycles, so rotate your food if really full. Yup, it will add time to the cook, having to open the door, but you won't have crusty food.
R rick201mMember
Thanks for all of your comments.

I used as high a shelf as I could to fit the two. If that bottom one is fat side down, then will it dry out without that fat cap basting it? Should a guy add some kind of fat to supplement it...bacon or something like that?

Also, could a guy fabricate some sort of "heat baffle or shield" for the 008? Like one of the grills put on the bottom shelf with a piece of metal put above the area of the wood box to help deflect the direct heat on the bottom of the food?

Rick in CO
T tomMember
Smokin's way is about the simplest and the best.

I cooked a bunch of years on Smokettes and rarely found a heat deflector to be worth the effort.

I wouldn't worry about bacon to baste.

The cooker is so moist,and the packers dripping from above should be plenty.

You can also load your largest on the bottom,to cook a little quicker.

Just my $0.02
FM Former Member
quote:
Originally posted by Rick201m:
If that bottom one is fat side down, then will it dry out without that fat cap basting it?

Rick in CO


Great question.

Can't prove this, just my thoughts of doing briskets as long as I've had. The fat doesn't render down through the meat, at least not very far if at all. The critical factor is the intramuscular fat within the brisket itself.

That's why Select vs Choice can make a difference, as the marbling in the choice is higher.

If you're worried about it, just start with the brisket fat down and flip it 1/2 way during the cook.

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