So I've just bought a new PB 1150 with side smoker. Its being set up as I type. It's going to have the mods for better heat spread to prevent swings/hot spots.
I ordered a brisket online – sadly can't see them in person where I am. I asked them to leave as much fat cap on as possible but sadly I got sent this.
There doesn't seem to be much fat cap so I'm unsure what the best way of approaching this is. I'm thinking no trim of the fat, just the ends, then wrap / foil boat.
Any one have any suggestions? I'll be using Mesquite or Oak, or even a combo with smoke tubes.
by muftiman
8 Comments
Just smoke it, there is a ton of fat throughout the brisket.
Does Ireland/UK have grading systems similar to USDA?
Just asking as I’ve seen British beef seems to have much lower marbling in general due to being grass fed.
Don’t trim anymore. Buy some tallow, apply it when you wrap at the stall. Pull when probe tender, ~205
Check for Montreal smoked meat recipes.
I use to have a huge problem with dry briskets and also thought the problem was fat content/wrapping. I recently bought a high quality thermometer which changed the game for me. Turns out my recteqs internal thermometer sucks and was often off by 15 degrees (F). I thought I was smoking at 225 but it was actually more like 210. I would wait and wait and wait to get to 203 to pull- my brisket cooks would take WAY longer than anticipated. All because a cheap thermometer. I was probably cooking my briskets to 210+
Long story short, invest in a thermometer from ThermoWorks. It makes a huge difference
Probe tender. Nothing else matters.
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