1st Brisket

Discussion in 'Beef' started by mofo, Feb 6, 2009.

  1. mofo

    mofo Meat Mopper

    A local store had whole beef brisket for 1.88/lb, so I picked on up. They were all pretty much the same size and the one I got was a little over 13 lbs. There is a thicker side and a thinner side to it. From what I under, the thicker side is called the "flat" and the thinner side is called the "point". This seems kind of backwards to me because the "point" side is flat and the "flat" side kind of comes to a point. So, do I have this backwards??

    Anyway, the thermometer goes in the thick side and smoke until 170*, pull and wrap in foil and reinsert the thermometer and cook until 180*, remove from smoker, wrap in towels and place in a cooler for an hour or so. It should then be ready for slicing.

    Doesn't the thinner side get a lot more done than the thicker side? Is there a problem with drying out the thinner side?

    I'm a little nervous about screwing up $25 worth of meat...

  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    The thinner side is the flat, and is much leaner than the thicker (point) side. I haven't had the flat dry out on me. Take it to 165 degrees, wrap in foil then on to 190 to 205 depending on whether you want to slice or pull.
  3. mofo

    mofo Meat Mopper

    OK, so I did have the sides named backwards. This article on Deejay's site is what I found confusing:

    Always check temperature of the smoked brisket in the FLAT, not the point. The point will usually become tender before the flat, it’s thinner! Don’t be fooled by checking the wrong end!

    Anyway, I'm glad I got that part squared away... it was really confusing me! So, the thermometer goes in the flat or thinner side than the point or thicker side?

  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I think the reason they tell you to check temp at the flat is because the point has a lot more fat. I don't pay much attention to that. I stick it in the thickest part. Haven't had a bad one yet![​IMG]
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I stick the thermo in the thicker part also.
    you might want to Mop or spray it with your favorite
    concoction every couple hours or so, this put a little guarantee
    on not drying out. also keep a close eye on your temps
    dont let it get much over 225*
    be patient a hunk of meat that size takes a while
    I just did a 14# last weekend and it took 15hrs
    and was juicy as ever
    there are some pics of it in another post
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Good luck with the brisket. I've only done one, have another in the freezer. It was one of my favorite smokes.
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    I like to cut some of the fat off of the point (thick side) and slide it over to the flat side. Makes them a bit more even in thickness and the extra fat adds juice to the flat...(in my opinion).
  8. mofo

    mofo Meat Mopper

    Good idea Jeanie... thanks
  9. mofo

    mofo Meat Mopper

    Do most do fat on top or fat on the bottom? I thought about doint fat on the top.
  10. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I do mine fat side up
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Me too..fat side up is my favorite.
  12. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Fat up for me too so that gravity helps out with the melted goodness.
  13. 3 j's b smokin

    3 j's b smokin Fire Starter

    I always do mine fat side down but I'm sure you'll get a ton of answers to that questions. As far as the temp goes, I always put my thermometer in the point and wait until it gets to about 195 and I have never had one come out dry at either side (knock on wood).
  14. Fat side up for me but this is one of those subjects that's open for debate [​IMG]
  15. mofo

    mofo Meat Mopper

    Thanks all for the replies. I've got the BB warming up now. Here is the bad boy after I get the mustard and rub on last night. I'm also going to throw on a couple racks of spares just to keep it company..

  16. mofo

    mofo Meat Mopper

    The brisket has been on for 7 1/2 hours. My thermometer read 170*. I double checked with an instant read thermometer and it also read 170*. Both were in the point or thickest part of the brisket. I then stuck the instant read thermometer in the flat and it read 145*. I inserted the other thermometer in the flat and it read 147*. I find this very unusual that the thinner part would have a much lower temp than the much thinker part.

  17. 1894

    1894 Smoking Fanatic SMF Premier Member

    Just a bump so some more knowledgable folks than I can jump in .
  18. bw0529

    bw0529 Smoke Blower SMF Premier Member

    MOFO: have about 70lbs in freezer. waiting for your outcome. before i try.[​IMG]
  19. mofo

    mofo Meat Mopper

    Well, I moved my therm over to the thinner (flat)part. It is now sitting at 149* after being in the smoker for 10 hrs. Guess I am at the infamous "plateu" as it is moving very very slowly.

    Will be pulling my spares quite soon though. They are looking pretty good.
  20. rsands

    rsands Smoke Blower

    Just started a 2nd post on the same subject & finally got a chance to look at your thread. Cool we're both doin em at the same time! You're looks great!

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