Donny Kerabatsos Posted January 12, 2008 Share Posted January 12, 2008 I am smoking my first brisket via my new weber bullet. Pumped. I am doing the "Dallas Dandy Brisket" from the Smoke and Spice book. Question on moping.... Do I mop both sides? How much too apply? Recipe calls for a mop per hour, good advice? thanks in advance Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 12, 2008 Share Posted January 12, 2008 (edited) I am smoking my first brisket via my new weber bullet. Pumped. I am doing the "Dallas Dandy Brisket" from the Smoke and Spice book. Question on moping.... Do I mop both sides? How much too apply? Recipe calls for a mop per hour, good advice? thanks in advance I usually just mop the top and let it drizzle down, but you can do both if you want. Make sure you put the brisket on the smoker fat side up. Don't be shy with the mop: you cannot mop too much. And yes, mop every hour. When the brisket is done, let it rest for a good 45 minutes before you cut it. Edited January 12, 2008 by Chief Dick Quote Link to comment Share on other sites More sharing options...
Donny Kerabatsos Posted January 12, 2008 Author Share Posted January 12, 2008 Thank you Chief Dick. I am hoping it turns out well as I am doing it for a group of people. Enjoy the games this weekend. Quote Link to comment Share on other sites More sharing options...
twiley Posted January 13, 2008 Share Posted January 13, 2008 I just mop the top about once an hour. I use Steve Reichlen's mop sauce recipe. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 14, 2008 Share Posted January 14, 2008 I just mop the top about once an hour. I use Steve Reichlen's mop sauce recipe. I use that one quite a bit. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted January 14, 2008 Share Posted January 14, 2008 Make sure you put the brisket on the smoker fat side up. I read somewhere fat side down protects the meat from the heat somewhat. Anyway I did my one and only one that way and it turned out fine. Didn't even use a mop (the big green egg helps with that). For a pork butt I always put the fat side up but on brisket it doesn't really break down the same way such that it would add moisture to the meat. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 15, 2008 Share Posted January 15, 2008 I read somewhere fat side down protects the meat from the heat somewhat. Anyway I did my one and only one that way and it turned out fine. Didn't even use a mop (the big green egg helps with that). For a pork butt I always put the fat side up but on brisket it doesn't really break down the same way such that it would add moisture to the meat. Fat side up allows the moisture from the fat to drizzle down the meat throughout the whole cooking process. If you put the fat side down that moisture is wasted in the bottom of your grill/smoker/egg. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 15, 2008 Share Posted January 15, 2008 Wash with vinegar and water. Cook fat side up, do not mop. Smoke with pure hickory. It is simple bt that is the recipe form the man considered to be the best brisket cook in Texas history Mr. Sonny Bryan. http://www.sonnybryans.com/ Quote Link to comment Share on other sites More sharing options...
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