Food Smokers and Smoking Tips/Tricks/Techniques

I agree. Fat cap down on all meat. Physics prevent the larger fat molecules from penetrating the more dense meat after the fat melts.

 

So should I trim the fat cap? Will the rub be wasted if I don't?

 

I usually trim the fat cap down to 1/4"

 

This is an almost universal recommendation, and I agree. If you buy a flat in the store, it's usually already trimmed.

 

walmart's whole brisket usually has a good layer of fat, I trim down the thickest fat and apply the rub.


Have you tried just a basic salt pepper and smoke on a brisket? I saw one show on tv they did that I may try it out on the next brisket I make.

 

I agree 100% that you should trim a packer brisket. When he mentioned he was smoking a flat I didn't want him to be confused. I didn't read back enough to see if he was cutting the flat himself or buying a separated flat.

I've definitely done a straight S&P rub on brisket. It was good, and really "beefy" tasting. Honestly I like it better with some onion powder, paprika and even some brown sugar in there.

 

Water in the pan?
Wrap?

 

Water in the pan depends on the cook. Some people do it, some don't. Usually more experienced people do without the water. Temp control is easier with water since you essentially have a massive thermal mass (the water) that is slow to heat up and cool down.

 

I had some jalapeno elk sausage so I decided to make a fatty with it. Stuffed with marion blackberry preserves and gorgonzola. Wrapped in bacon. Some bold flavors in there so its either going to be awesome or a big fail.

 

Wrap once you hit the stall, in paper. Don't wrap in foil. You want to minimize the "boiling" of the meat that you get by wrapping too tightly. I've done my last couple in paper grocery bags and it works great, though some folks worry about chemicals in the bags leaching out.

My tip, take it or leave it - once you are into the stall, consider bringing it inside and finishing in the oven at 220 or so. Easier to watch, more controlled temps and less air flow to dry out the meat, especially with a flat alone.

 

For a 5 pound flat (got it from the store already cut) at 225, roughly how long until the stall? I only have one probe therm, which lives near the grate, so my only way of checking the meat temp is to open the lid and insert my instant read.

All I have is grocery bags, so that'll have to do. Maybe just put the meat in a whole bag and fold closed, no bag trimming?

 

Call it 4 to 6 hours, depending on moisture content. If I had your setup, I'd tend the smoker to keep the temp at 225 or so for about 5 hours or until I was bored, then I'd move the probe to the meat, wrap, put it in the oven on a pan rack over a pan at 220 and forget about it until the meat registered 200 or just under. Then simply turn off the oven and leave it wrapped for an hour or so. It's just as good as a cooler rest and you don't lose the moisture in the meat by unwrapping.

 

Would you use water in the pan? Right now I have the pan wrapped in foil.

 

I decided no water. Here we go...

 

Water is great if you need thermal mass. I don't use water in my Akorn because it holds steady temps really well without it. When I used a keg smoker, I used water more often because it was thinner material and didn't have a lot of mass to hold heat.

 

When at stall, just open paper grocery bag, insert brisket, close bag?

 

Turned out pretty good. The wife likes it more than me since its a bit on the sweet side.

 

Yup.

 

It's been 5 hours at 225. 5 pound flat. Temp at thickest part is 140. I just put it in grocery bag and closed it. I know it's supposed to be more like 160 (?) but I gotta go mow neighbors yard and wanted to be done for now. Should still be ok after a couple more hours, eh?

 

You'd be surprised. It might take 10. It's done when it's done - that's why I bring mine in and oven finish. At some point you have to get other stuff done.