Brisket

Well, most people like to say "trim it to about 1/4" of fat..."

Me, I leave it all on and just trim off any that doesn't look right (yellowish or dried out, etc).

Until you know your way around a brisket, I wouldn't worry about trimming. You could trim too much in the wrong places.

Don't worry.

Throw it in, fat side up and all the fat will scrape off when it comes out.

When are you cooking?



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Smokin,
Thanks for the advice.I`m somoking this Tuesday.Another question comes to mind.In a model # 160, what is the smallest quantity I can or should smoke at one time? Sometimes I only want to smoke one 10lb brisket or 3-4 chickens.I have not attempted to try this yet.Happy Mothers Day to everyones Mom.

Rocky

I have a 150, so it's the same.

You can cook small quantities, I would just say consider the placement in the smoker and how much smoke.

If I'm doing just one or two things, put them on the middle shelf.

For smoke, make sure you don't over-smoke it.

Hopefully I'll have some of my Brisket 101 up late tonight, check it out and let me know if you have more questions.

Smokin'

I have found that if you trim it ALL off, put your rub on then place the brisket in the smoker. Lay the fat on top and when it's done just slide the remaining fat off. Makes it alot nicer when the brisket is all smoked and you don't know what's what. Just my two cents.

I started with a 9 1/2 lb. packer trimmed brisket. I used a yellow mustard with cookshack rib rub. I cooked @ 200 for 12 hrs. then 225 for 10 hrs to an internal temp of 196. I tell you it came out great. It will be a good supper tonight.

Jimbo

See why you can't go with a set time for brisket.

Your 9 1/2 lb brisket took 22 hours. I've never had mine take that long unless I was cooking at 200.

Just goes to show...stop me if you've heard this one...

It's done when it's done

Just smokin'