Hi All!
New here - please go easy on me. Got a couple of 3 lb briskets in the smoker.. this is my first cook.
Followed recipe from front of the book.... 3 hours in, wrap in foil with sauce, 3 more hours. 225 degrees. I injected them with beef bullion and applied a good amount of cookshack RIB rub (its all I had). They sat in the fridge for 24 hours soaking in the broth. I pulled them out, tossed on some more rub, and put them in the smoker.
I've got about 2 hours left but temp is only 155. It was 170 before I pulled it out to wrap it. I think my goal temp is 190 - would like to be able to pull it.
In short, I am new to smoking, and new to paying attention to meat cuts. Would really appreciate any tips and or advice you might have. This was supposed to be dinner but I didn't quite get the "it's done when it's done" philosophy when I started it. So now the kids are eating something else, and we're waiting for the brisket to finish.
Oh yea.... what about fat?? I bought a "custom trim" flat and I dont know what that means. It didn't have a thick fat layer on it, but did have a fattier side. I put that face up. When it's done, should I be trimming fat from it?
The only time I have experienced true BBQ is at super smokers and bandanas here in MO. Would love to learn to create something comparable.
Thanks in advance for any help! I am learning a lot from you all. Just hope that I can some out with something edible!
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