I am going to try my 1st brisket, it is only 3.6 lbs and thin cap on 1 side, would it be best to cook to 160 or so then foil with liquid and bring to 190+ or leave unfoiled for whole time? Thanks ricko.
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When I have done brisket lately I have injected with a weak beef broth/marinade thensmoked without foil to 150 then foil with liquid/Mop and cook to 190. I let it rest like many posts describe and slice. I have been pretty consistent lately. The briskets tend to have a delicate smoke flavor and the bark is not bitter. Let us know how things went.
P.S. With that small of a weight it sounds to me like you are cooking a brisket flat. I can attest as can many others that flats are hard to get done without drying them out so good luck!
Mark
P.S. With that small of a weight it sounds to me like you are cooking a brisket flat. I can attest as can many others that flats are hard to get done without drying them out so good luck!
Mark
That does a pretty good job on flats.
Forgot to mention that I use rub and also cook the brisket fat side up. After I mop and foil I reseason the brisket with salt, pepper and turbinado sugar. On whole brisket I have been trimming some of the fat from the fat cap but I suspect that that won't be a problem on this cook.
Mark
Mark
Thanks Mark, what is in your marinade and do you also put a rub on it? Tom I just read where you cook to 160 and then 1/2 cup apple juice and foil, that sounds pretty good also. Thanks guys,this is one of the reasons I bought a cookshack, all you great cooks willing to help us new to smoking. ricko