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Next round with Brisket. What a difference there is between Select and Choice (qview) - Page 2

post #21 of 23


 

Quote:
Originally Posted by Vision View Post




You're saying it's best when you cook a packer without separating it, or by buying a packer you are guaranteed the two pieces belong to each other?

 

 

I'm saying it's best to smoke a brisket as a whole packer because of the fat content, (fat=flavor).

The flat is a very lean piece and the point is very fatty.

When smoked together it makes the brisket more flavorful and more moist than smoking as a separate piece..

 

I have learned my own method of doing briskets and it works well for me.

 

I don't go by temps, as some suggest.But I must say most of the time the temp range of 190º for sliced

and 205º for pulled is darn close. And is a good base temp for brisket.

 

I have learned that all meat is different and I'm sure most of my fellow members will agree.

(It's done when it's done)

 

This is the way I do it,

When the point gets "tooth pick" tender I pull the packer and separate the point and the flat.

 

Foil the flat and continue till it's "tooth pick" tender.

Foil the point and let rest till your flat is ready to pull.

 

Then you can cube your point and make your burnt ends.

Slice your flat and your ready to serve.

 

There are many variables that will effect the outcome, such as pit temp, spikes in temp etc...

But if you trim any fat (Al will agree),place it on the rack above your brisket, you will be blessedbiggrin.gif

 

That's my 2¢, hope it helps

 

 

 

 


 

 

post #22 of 23
Quote:
Originally Posted by raptor700 View Post

Congrats Catz, 

Sounds like you did a fine job icon14.gif

 

Did you happen to get us some Qview?


Just the original ones in the first post.  Didn't take any additional during the serving at work, but it sure went quick.
 

 

post #23 of 23
Quote:
Originally Posted by uhmgood View Post

yo catz , i have a MES30 and the only question i have is how do you get that bark , mine never come out looking like that



I've never really had a problem getting a good bark, though unlike most, I don't foil.  I rub with some mustard, Jeff's rib rub (or at least my variation of it) let sit overnight, and smoke right on the racks for about 1.5hrs per pound or till 195ish IT based on the brisket instructions that was in one of the newsletters.  One of the tricks the forum guys taught me is the thin side to the left.  I may have to try foiling next time, but I'm such a bark person, I'm not sure I can convince myself to do it :)

 

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