Have family coming over and throwing my first brisket on the Pit Boss tomorrow morning. Have done butts and wings and they have all turned out great, but I know brisket requires a bit more TLC. A few questions for the resident pit masters...
Prep
I have heard you want to be careful trimming too much fat so it stays nice and juicy - obviously not nearly as liberal as butts and other cuts. Advice?
Seasoning? I have several from Pit Boss but my buddy, who is a foodie, normally just does a mustard base with salt and pepper. The brisket is between 5-6 lbs. - how much seasoning do you recommend?
Smoke
Temp and time / internal temp for a 5-6 lb. slab? My friend was saying several hours and cook to an internal temp around 150-160 degrees I believe. Do you wrap it on the smoker?
Finish: My friend also says he finishes in the oven to the final internal temp (can't recall exactly what it is).
Etc.
Any other suggestions? Let is settle in a cooler? On the counter? Cut it length wise with a meat knife I assume, into strips. Any advice for the edges to give them a great char / flavor or does the smoke and seasoning already do that?
Appreciate it.
@BeerBrewingJacket
@_Uncle_Leo
And others I know I am leaving out. My apologies.
Prep
I have heard you want to be careful trimming too much fat so it stays nice and juicy - obviously not nearly as liberal as butts and other cuts. Advice?
Seasoning? I have several from Pit Boss but my buddy, who is a foodie, normally just does a mustard base with salt and pepper. The brisket is between 5-6 lbs. - how much seasoning do you recommend?
Smoke
Temp and time / internal temp for a 5-6 lb. slab? My friend was saying several hours and cook to an internal temp around 150-160 degrees I believe. Do you wrap it on the smoker?
Finish: My friend also says he finishes in the oven to the final internal temp (can't recall exactly what it is).
Etc.
Any other suggestions? Let is settle in a cooler? On the counter? Cut it length wise with a meat knife I assume, into strips. Any advice for the edges to give them a great char / flavor or does the smoke and seasoning already do that?
Appreciate it.
@BeerBrewingJacket
@_Uncle_Leo
And others I know I am leaving out. My apologies.
