Oh no!! Not another brisket thread.

Discussion in 'Beef' started by bsncrew, Aug 9, 2008.

  1. 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.
  2. capt dan

    capt dan Master of the Pit OTBS Member

    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.[​IMG]
  3. white cloud

    white cloud Master of the Pit OTBS Member

  4. 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.
  5. capt dan

    capt dan Master of the Pit OTBS Member

    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![​IMG]
  6. Well....got a late start this mornin. But I'm off n runnin[​IMG] .

    And for all yall TBS lovers...
  7. cbucher

    cbucher Meat Mopper

    Looks like it will be a good day for you.
  8. Well, im 4 1/2hrs into the smoke and my temps already at 160[​IMG] . Even had to push the fire through a 20min thunderstorm, temp dropped to 100[​IMG] . But everythings back on track now n gettin ready to foil this puppy n put it back on w/ some chicken quarters[​IMG] . More q-view to come.
  9. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

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

    desertlites Master of the Pit OTBS Member

    yumm that there brisket looks really good.
  11. 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.
  12. 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.
  13. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Well up on you!!!
    great job!!

  14. guvna

    guvna Smoking Fanatic

    looking great! thanks for the view!

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