Two more questions should I dry rub the brisket before I smoke and shold I trim the fat it's a whole brisket in the cryo bag. Thanks
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If the fat cap seems to be extra heavy or a bit yellow in color I will trim it down. At that time I will also trim the fat between the flat and the point. I don’t do it every time, only when the mood strikes me.
I would most definitely rub prior to smoking. The rub could be as simple as a little salt, cracked black pepper, and garlic powder or any prepared rub you have on hand.
I would most definitely rub prior to smoking. The rub could be as simple as a little salt, cracked black pepper, and garlic powder or any prepared rub you have on hand.
I'd suggest some reading in the brisket forum, there's lots of details, as well, sounds like you haven't read Brisket 101.
A lot of the basics are in 101.
All my 101's are off the main forum page (under community) or can be found here:
http://www.cookshack.com/smokin-okies-guides
Then if you have more questions, just pop back in this thread or the other, no need to start a new one for each set. That way it will help others who likely have similar questions.
Will get you there.
A lot of the basics are in 101.
All my 101's are off the main forum page (under community) or can be found here:
http://www.cookshack.com/smokin-okies-guides
Then if you have more questions, just pop back in this thread or the other, no need to start a new one for each set. That way it will help others who likely have similar questions.
Will get you there.