[bluesman]

for all you expert smokers.  I'm going to smoke a brisket tonight, first time for slow smoke all the way through so I have couple of questions.
How much if any fat should I trim?  It's 13 pounds, probably at least 3 pounds is fat.
Is there any point in making a dry rub for this since the outside will be dried out completely?
How long at 180-200F?
Thanks guys.

Hers's a link to the best tutorial on the web IMO.

Enjoy! 

http://www.bbq-brethren.com/forum/showthread.php?t=57882

I would definitely foil in a cooler for a few hours to help tenderize the brisket.

[corkybstewart]

Thanks Bluesman, that's exactly what I needed to know

[euge]

for all you expert smokers.  I'm going to smoke a brisket tonight, first time for slow smoke all the way through so I have couple of questions.
How much if any fat should I trim?  It's 13 pounds, probably at least 3 pounds is fat.
Is there any point in making a dry rub for this since the outside will be dried out completely?
How long at 180-200F?
Thanks guys.

I don't trim mine and they still get at least salt and pepper if not a proper rub. Fat-side up or down depends on the heat-source. Mine is down because the heat comes from that direction and acts as a shield. A great deal of the fat will render away. If I ever trim fat then it gets used as a fat-cap for the upside of the brisket. Keeps it moist.

It will be done when the tip of a thermometer slips into the flat with little to no resistance. I do about 60 to 75 minutes per pound at 225F.

Good luck enjoy the Q.

[corkybstewart]

There won't be any direct heat on it since it will be in the vertical part of my smoker and the fire will be in the grill section.  I'll probably score the fat, season it heavily and put it on the upside to baste the rest as it cooks.

[euge]

While brewing yesterday I threw some wings in the egg at about 250-275 for 95 minutes. Sorry no pics...

What was different about these wings is how I prepared them. I had a jar of Marie's coleslaw dressing that had been in the fridge for a questionable amount of time. Several months at least. Smelled fine. No mold. Placed 3 pounds of unseasoned wings in freezer bag. Pour dressing over the chicken and seal bag. Roll up and place in fridge for 24 hours.

Straight out of the marinade and onto the grate. OMG. I was worried the celery seed would be too much but it came out extremely tasty.

Think I'll try ranch next time.

[tschmidlin]

Smoked some sockeye on the UDS last night, it was great.  Sprinkled a little cajun rub on top and threw it on at ~230F until it was done.  I remembered to take a before picture, but forgot to take one after.

<edit> Oops, the one on the left got the cajun rub, the one on the right got a commercial rub from Island Seasonings we brought back from Hawaii.

[bluesman]

Smoked some sockeye on the UDS last night, it was great.  Sprinkled a little cajun rub on top and threw it on at ~230F until it was done.  I remembered to take a before picture, but forgot to take one after.

<edit> Oops, the one on the left got the cajun rub, the one on the right got a commercial rub from Island Seasonings we brought back from Hawaii.

Glad to see you're using the UDS. The fish looks tasty. 

[bluesman]

While brewing yesterday I threw some wings in the egg at about 250-275 for 95 minutes. Sorry no pics...

Is that a typo or...?

95 min?

[tschmidlin]

Glad to see you're using the UDS. The fish looks tasty. 

I haven't used the grill since I built the UDS.

[bluesman]

Glad to see you're using the UDS. The fish looks tasty. 

I haven't used the grill since I built the UDS.

You have to break that puppy in right. 

With beer in hand of course. 

[euge]

While brewing yesterday I threw some wings in the egg at about 250-275 for 95 minutes. Sorry no pics...

Is that a typo or...?

95 min?

Nope. An hour and a half and they were ready. I took the plate setter out and prop the grate back up to the same level so the fat will drip on the coals.

[deepsouth]

for all you expert smokers.  I'm going to smoke a brisket tonight, first time for slow smoke all the way through so I have couple of questions.
How much if any fat should I trim?  It's 13 pounds, probably at least 3 pounds is fat.
Is there any point in making a dry rub for this since the outside will be dried out completely?
How long at 180-200F?
Thanks guys.

i'd trim the fat down pretty close to the meat and pull it at 190-195 internal.  also, you will want to cook in the 225-275 range.  imagine how long it will take to get something to 195 if you are only cooking at 200, and at 180, you will never get there.

good luck.  let us know how it turns out.

[deepsouth]

venison etc....




also did a couple slabs of baby backs.

[euge]

venison etc....




also did a couple slabs of baby backs.

Yum! I'm gonna have to try some avocados like that.
 
Here's a fattie explosion I did with thrice-cooked turkey, crispy bacon and cheese wrapped with hot breakfast sausage and a bacon weave.

[deepsouth]

oh man that looks good.  send me some down for breakfast!