BBQ Briskets - FAT SIDE ... Up or DOWN...WHY?

[jpbruni]

Prep, score, rub...I'm good with everything mentioned but I'm withcosmiccowboy on this one and using the foil as part of the process.

I have no doubt that D-Mo and SoTX can lay down a mean brisket, but my 2 cents in the bucket is all about consistency! If you properly infuse the brisket with low temp smoke for about 4 hours and then put it in foil for another 2-3hours at 225 (medium-sized brisket) you will consistently produce fantastic briskets. They key is cool smoke and LOTS OF IT! 150-160 degrees - HEAVY smoke and then a smooth, steady 225 degree finish. I like to remove the meat from the foil about 60 minutes before the EST (estimated serving time) and give it about 15 minutes a side on the hottest end of the pit, maybe with a quick basting of some sauce. This gives it that beautiful outer crust. The Salt Lick does this on their Brisket and ribs and it makes a big difference. Then plop in a cooler as mentioned (or tent with foil) for about 30 minutes.

You can "Over Foil" the deal and it will turn out like the Pot Roast texture as mentioned earlier but I promise, brisket for brisket, if you only do about 2-3 hours in the foil, you will nail it every time.

J.P.

[Muygrande]

A lot of the Tennesse and Georgia boys refer to foil as the "Texas crutch" but I still like using it even though a lot of purists roll their eyes. We always trim the brisket pretty good and cook it fat side up. 3 -4 hours of good pecan or mesquite smoke then wrap in foil and cook at 225 another 4-5 hours. I have also done it salt lick style with no foil and basting it often and it turned out pretty darn good too. We had some at the lease this weekend on fresh baked bread with barbecue and horseradish sauce with ranch beans. Good stuff!