How much should I trim and keep ? I’m using killer hog brisket seasoning how heavy do you guys apply this seasoning ? This is a 9 pounder my plan as of now is to throw this sucker on smoke boost 180 at 12 and crank it up to 220 at 2 before bed. I don’t want to wrap and my oven goes down to 170 for resting.
by Mrloudvet
3 Comments
It looks like it doesn’t need much, if any trimmed off. Just make sure the fat cap isnt too thick (1/4 inch) and season it well
Tbh, it looks pretty good as it sits. 1/4-1/2″ trim of fat is what I prefer. If you seperate the point from the flat you can trim off more fat. For me, not worth the trouble if you have even heat. Cover it with mustard, any generic seasoning, set the heat and let that baby cook slow. Wrap, no wrap, I have had both with great results. My only advice, really, is to spritz it after the bark is formed if you don’t wrap it so the bark isn’t too crunchy. Unless you like that. There are as many preferences for smoked meats as there are recipes which is why I love the smoker. I’m rambling so I’ll keep going…I think of it like this. I love to fish. One of my favorite places to go has drastically changing water levels. The scenery changes, locations change, temps change but the fishing is always amazing. That is the same with my smoker. Stick to the basics and you can’t go wrong.
When trimming less is better than more.
Follow these steps to smoke a perfect brisket.
1. Season with salt and pepper. Smoke at 200* until it hits 165 internal.
2. Optional: Spritz with Worcestershire every hour for a very dark bark.
3. Once it hits 165 internal temp wrap in butcher paper. You can add some beef tallow for moisture. Increase temp to 235*
4. Once it hits 203 and probes like warm peanut butter pull it off the smoker and lest it rest in a cooler for 3-4 hours.