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
6 Comments
For the future, normally a bbq brisket is what’s called a “packer brisket” which has both muscles – point and flat. Just the flat costs around 50 – 100% more.
I would just shave any excess fat on the cap to about 1/4″ in thickness and that’s it. Season and go.
First piece of advise: use the search function.
This looks like just the flat, so I’d be very sparing while trimming any of the fat. Trim off the very thin edges and any grey portions. Leaving more fat is better than trimming too much, especially since you don’t want to wrap it. Season the hell out of it. If you can fit a water pan in to help regulate temps and humudity, go for it. You want this to rest for a very long time in its own juices; it’s better to throw it back in the oven at 170 to reheat it than have it dryer than bone.
You’re probably in for some major disappointment with just the flat. I think Meat Church has a video on smoking a flat that came out somewhat moist. I would just follow that.
Since you used the word smoke boost I’m assuming you have a Searwood. Given that you’re smoking just the flat, I would strongly recommend that you inject. Doesn’t have to be fancy…just a mixture of beef broth, soy, Worcestershire, brown sugar, and garlic powder. They make a water pan that is custom fit to sit on the flavorizer bar of a Searwood—if you have time to get one from Amazon I’d recommend that to keep things from drying out. Lay on the rub fairly liberally…use yellow mustard as a binder to ensure a good coat if you like. Last recommendation is I’d strongly reconsider your plan not to wrap. At a minimum I’d wrap when you pull it off before you hold in the oven.
Best of luck!
220 is around the max smoke temp before smoking turns to cooking. With this 9lber flat you’ll be pushing it. I don’t know what type of feeding schedule you’re trying to meet but if time isn’t of the essence, I would go lower to 210 and just leave it at one constant heat level the entire cook
Make sure you let the seasonin sit on the meat for at least 20-30 min , and pat it in — don’t rub it around
170 is going to be cutting it close with the moisture you’ll lose in the cook, usually want to let the temp drop to and hold between 140-160