brisket question

[jack and coke]

new to the forum.  never introduced myself.  sorry. 

first brisket attempt.  its in, and smoking right now.  a few questions.

little background.  in a dry rub.  fat side up. 

do you guys take the IT from the flat?

thinking of foiling around 165 (from flat) and cooking till 190 or so.  don't wanna pull it.  slice.  maytbe burnt ends for the point.

suprised how quik the IT is rising in the flat.  i know the stall is comming.  but still.  

working with a cabinet temp of 225

i read a lot on this site.  very help full.  thank all that post tips and pics.  after reading is my game plan  for the first

 

[tom37]

Welcome to the site.

Glad to hear the cook is going well.

I shouldn't admit this but it took reading the whole post to figure out what the (IT) stood for. LOL sorry I'm a slow kid.

Let us know how it all turns out for ya.

 

[jack and coke]

will do.  sure thing.  i guess there practice envolved with anything

 

[forluvofsmoke]

I entered my responses in bold/italics, as follows:

new to the forum.  never introduced myself.  sorry. 

first brisket attempt.  its in, and smoking right now.  a few questions.

little background.  in a dry rub.  fat side up. 

Fat up is my most used method, for control of moisture loss/self basting.

do you guys take the IT from the flat? Depends on size and what I want do with it: I generally probe into the center of the point from the edge and take to 160-165* for cubing into burnt ends. This gets the flat to 180* or so depending on the smoker. Too much over 160* in the point doesn't give the popping-chew for texture that I like in my burnt ends...they get a bit drier over that temp, since you're double-smoking the meat...cube @ approx 1-1/4 to 1-1/2".

If pulling the point, 200* will get you there nicely.

thinking of foiling around 165 (from flat) and cooking till 190 or so.  don't wanna pull it.  slice.  maytbe burnt ends for the point.

I try to hit 180-185* for sliced flat, sometimes 190* if I want a super-tender slice, but may need to slice thicker as a result so it doesn't shread under a blade...just so you know

suprised how quik the IT is rising in the flat.  i know the stall is comming.  but still.  

I've never smoked a large cut without hitting a stall, and the tougher the cut of meat (such as brisket), the longer and more stalls you'll have. Don't be surprised if you see 2 or more. Just ride it out and be patient.

working with a cabinet temp of 225

Perfect...

i read a lot on this site.  very help full.  thank all that post tips and pics.  after reading is my game plan  for the first

Welcome to the family!

Have a great brisket smoke!

Eric
 

 

[SmokinAl]

 

[alblancher]

Forluvofsmoke just about nails it. I do like to seperate the point and flat as soon as the fat layer between them is loose enough to pull them apart.

 

[raptor700]

Glad to have with us here at the SMF,

Eric has gave you some great advice, Use it well and you'll be fine.

 

[africanmeat]

Welcome to SMF I am glad you joint us

Don’t forget the Qview