Thread: Food and Drink Smoking Brisket
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Old 07-04-2013, 06:18 AM   #13
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Quote:
Originally Posted by TribalElder View Post
Must rotate

Fat up 2 hours
Fat down two hours
Wrap in foil and pour in marinade
Then fat down for a hour or two more

Then chop off the point and make sure to cook up those burnt ends

Your mileage may vary
I disagree with this on so many levels.

Once you get it in the smoker, for the most part you should leave it alone if you have decent air flow around the brisket. Flipping it every two hours is unnecessary and will typically result in a dryer brisket unless you mop it every time your turn it. Let it sit on the smoker, fat up, for 75 percent of its cook time, then flip.

And wrap it in foil and pour in a marinade? You're braising your brisket, might as well put it in the oven. If you're going to marinade, do it before you cook it. The only reason you should foil it on the smoker is if you're getting too much caramelization.

You're on point (heh) on the burnt ends part, though!

Just my 2 cents.
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