Greetings, I am going to try our first brisket flat on Monday. We have done a butt, ribs, a chicken & thick chops. Despite being a absolute smoker newbie, the only thing not very tasty was the chicken skin. It might have had a good taste, but I refused to swallow a large chunk of it (RUBBERY). My wood is big box-very dry. In the process of rehydrating some. Thoughts on how much wood? Any need to add more wood later in the smoke? Should I wrap at a certain temp?
Monday test-brisket flat
- Thread starter mrgoose
- Start date
DivotMaker
New member
5-6 oz of wood, Ron, at the beginning of the smoke. No need to open and add wood. Your brisket will only really take the smoke until it hits about 140, so anything after that just makes the surface more bitter (over-smoked). It's a very common misbelief that smoke has to be going the whole cook. It's really a 2-stage thing: The smoke phase, then the slow-cook phase.
gregbooras
Moderator
Mrgoose,
Just add water to the pan when you begin. Wrapping, I only wrap when it is done and then place in a cooler or set the smoker to 145 range and put it back in.
Greg
Just add water to the pan when you begin. Wrapping, I only wrap when it is done and then place in a cooler or set the smoker to 145 range and put it back in.
Greg
Thank you for the responses and information. I will add that to the rolodex in my brain. Still sticks pretty good if I read stuff, idle verbal chatter often gets lost. I imagine most readers/writers in these forums know Memorial Day importance. Please remind kids/friends/neighbors about the sacrifices that were made and are still being made.
