Oh no!! Not another brisket thread.

[bsncrew]

Smokin my first 12lb packer tomorrow and I gotta quick ? about the thickness of the point vs. the flat and gettin a good thorough smoke w/out drying out the flat. Also I'm not trimmin any off cause I want the extra juices from the meat. So, will the flat dry out while thoroughly cookin the point? It'll get rubbed down good, then wrapped n ready for the mornin.

 

[capt dan]

No it won't dry out. Leave the fat cap on . That brisket looks perfect. Rub it up the night before or earlier. If you are worried about dryin out the flat , you can always chop it off at 175-180, but i never do. I always take the whole thing to 190 -200, the last 2-3 hrs in a pan with foil over the top.

 

[white cloud]

The last one I did was in a pan the whole time.
http://www.smokingmeatforums.com/for...=speed+brisket

 

[bsncrew]

Thanx for the quick replies. I'm not gonna cut the flat off, but I might put it in the drippings pan for the last part of the smoke.

White Cloud, that brisket looks awesome.

Rubbed and ready.

 

[capt dan]

You my friend are off to a great start. will be up with ya tomorrow. I am gonna start 4 butts at 5:30-6 am and then 2 racks of BB's at 9 ish and somewhere in there 2-3 fatties. So when Ya get on here in the early morn. I may be right there with ya!

 

[bsncrew]

Well....got a late start this mornin. But I'm off n runnin

.



And for all yall TBS lovers...

 

[cbucher]

Looks like it will be a good day for you.

 

[bsncrew]

Well, im 4 1/2hrs into the smoke and my temps already at 160

. Even had to push the fire through a 20min thunderstorm, temp dropped to 100

. But everythings back on track now n gettin ready to foil this puppy n put it back on w/ some chicken quarters

. More q-view to come.

 

[bbqgoddess]

Looks great!
I am interested in the finale, I have not done a brisket without the sear and without it being in a pan.....

 

[desertlites]

yumm that there brisket looks really good.

 

[bsncrew]

So, 6hrs later n the briskie wrapped in towels sittin in a cooler. Didn't take near as long as supposed to, but the thermo read 200. Time to start fixin the sides while the chix finish.

 

[bsncrew]

I didn't get as good a smoke ring as I'd like, but the meat was sooooo tender and full of flavor. The gang loved it.

 

[bbqgoddess]

Well up on you!!!
great job!!

 

[guvna]

looking great! thanks for the view!