what about rubbing the meat the night before....i thought maybe since i need to get up at 3am if i had it rubbed then all the easier....
This thread is a tremendous help!
I am doing a brisket for New Years, I cut all the fat off the last time, and separated the point, the flat was was very disappointing and dry.
The flat was good the next day with a lot of sauce for sandwiches.
The only good part was the point and the burnt ends. I plan on doing the burnt ends again.
I am however going to leave all the fat on this time, not separate the point from the flat until the 185 degree IT.
Once the temp is reached I will separate and foil the flat to rest, and cube the point for burnt ends.
I'm still not sure if I am going to foil the whole thing at 165 degrees until it reaches 195 degrees like some do.
I realize this is a fairly old thread however, I have to comment because this is an interesting topic for me. I've been doing brisket for YEARS and have never been able to meet the standards of my youth back in Texas. My wife said brisket is not her favorite. My goal is to have her like it thru good technique and process. I realize now that I think the briskets of my youth were untrimmed with a simple rub. After seeing so many say to trim to 1/4" (including Franklin in his you tube videos), I think the original post (nearly a year old now) is the way I am going to do my next brisket cook.
Early on someone mentioned smoke ring: the KCBS instructs not to grade on smoke ring. It's too easy to falsify and is no indication of world class brisket. (...but it is pretty isn't it)
I like the probe technique to test for doneness. I'll use my thermopen vs a touthpick (the fastest made is my black with flames).
I'm starting to think the only way to settle who's thermapen is the quickest is a grudge race. Bring your fastest machine and a $1.00 qualifying fee. Of course with mine sporting a Blue Coral wax job and running silver oxide batteries and running 212 in the high 2' s I doubt if anyone stands a chance. But that's why we race. Any takers....?
:hijack:
I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest?Once the brisket is done I will double wrap it in heavy duty foil, cooler it, and let it rest for two hours. After that I will open it up and slice it.
I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest?Once the brisket is done I will double wrap it in heavy duty foil, cooler it, and let it rest for two hours. After that I will open it up and slice it.
Great thread and thanks for all the great advice!
What solaryellow says works well, but there are several options for making your burnt ends, I typically will not separate the point and flat until the flat is done cooking (toothpick tender, not IT), prior to the rest. Take the point, cube it up, sauce it with a mixture of au jus and my fav Q sauce, then back in the smoker or the easier route, in the oven at 275-300 for a couple of hours. My new favorite method is to completely separate the point and flat prior to cooking. Do a heavy trim on the exterior fat of the point exposing alot of the meaty surface, give it a good rub down and throw it on when I throw the flat on. This eliminates having to put it back on the pit after the flat is done, they both should be finished near the same time due to the fat content of the point, it will take longer to completly render out. This also allows for more bark all over the point end, since you've trimmed the exterior fat off. Once it's cooked, you can cube it for ends or slice it for slices. Either way it's good eating.I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest?
Great thread and thanks for all the great advice!