There is zero question fat side up. Where I get a little messed up sometimes is how much do I want to wrap it vs have it open to smoke. 6-8 hours uncovered is a bit
Much for me. I start with mine wrapped in foil, about 1/2 way through Iāll start opening it up. Especially if I have good pecan wood. Tempers the heavy smoke in the meat and makes for a little more moist piece of meat in my opinion.
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Exactly this. Itās gonna be good either way!
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See I learned the l opposite, smoke it unwrapped until the stall, then wrap in butcher paper the rest of the way. First half you want all the smoke hitting it directly to form the smoke ring and bark, back half you wrap to manage moisture content and temperature.
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Yeah I pretty much went this route aside from fat downā¦ 7 hours at 180 it stalled at 145 so now itās wrapped in aluminum foil and going another 5 at 225. I did put a cup of beef broth in the wrap it says itāll make it moist.
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Following JBs maiden grill voyage far more interesting than anything in the transfer portal
We need fotos lil bro
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Totally agree. I am invested in that brisket and will follow its journey more closely than the German saga as it plays out.
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Iām not going to lie itās off to a rocky startā¦ Iām not sure how much the stall early hurt it? Was supposed to get to 160, stuck on 145ā¦. Face timed a friend whoās pretty good with it and showed him he said go ahead and wrap so it doesnāt dry out. Didnāt take any pictures was in a semi panic about where I was but it was more red than bark.
This shit is nerve wracking hahahah
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What time did you put it on?
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Iāve had this thing since last summer, Iāve made tenderloins, burgers, chicken, wings that type of stuff that I felt I couldnāt mess up haha. This is the first adventure into the world of oh shit it could go sideways 
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7 hours at 180 unwrapped. Now in 5 hours at 225 wrapped with broth.
For the unwrapped was aiming for 160 but it stalled at 145.
For the wrapped aiming for 205 and weāre currently right at 160.
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Iām totally self taught. Showed up in Texas without knowing how to smoke anything. Got into it for a long time. Have my big ass smoker and every grill you can imagine over the last 25+ years. Iām better with ribs and pork butt or shoulder than brisket
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Dang. How big is that piece of meat brother?
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6 lbs
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Turning slightly off topic for a second Iāve got this brisket rolling, just got a case of Coors from the sheetz down the street and am parked on the back porch getting ready to watch Ty and Dre.
This is what America is all about baby.
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You took on the biggest of big boy smokes. Brisket is maddeningly difficult sometimes. As with most things, my tendency early on was to check things way too often. Now I just check pit temp. Keep the faith. Bits gonna be good!!
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I have this book, itās incredible.
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I need to learn the ways of the bark but I think the meat itself turned out great. I did have to up the temp at the end but still very juicy.
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Your smoke ring looks incredible. Congrats on a job well done! No feeling like happy friends/family enjoying the results of your hard work.
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Well done sir!! Looks better than any of mine. Youāre a natural and we will be right over for a bite!
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Come on by Iāve got plenty left. Iām going to experiment with the bark more next time. That was a pretty big letdown haha
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