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The Secret To Good Sliced Brisket Defies Conventional Wisdom - Page 8

post #141 of 149
Quote:
Originally Posted by 3montes View Post
 


Wow! 7lbs. is a lot! I think I trimmed maybe 2lbs off my 17lb brisket but that was leaving about a 1/4" on. You must have really skinned that baby!! :icon_eek:

 

Yeah, I took off about 98% of the fat. No reason to leave it on when cooking corned beef the way I do in the oven. That is, in a covered foil pan with about 1 qt. of beer for braising, until it hits 195°.

post #142 of 149
Heck! I'm not going to lie, I like fat and for that reason I never trim my meats and always pick the meats with a good amount of fat. I never buy flats, always full packers.
I do score the fat caps on briskets and butts for good rub and smoke pinatation. I inject and foil pan at 160 to avoid the stall and because I like adding those juices back into the meat after resting it in a cooler wrapped in stretch wrap and heavy duty foil for several hours, then slicing. My briskets are always tender and juicy. As are my butts even before adding the juices. I think smoking meats is like most things in life there is more then one way to do everything and the way you like best is the right way. I like the tooth pick idea and will use it in addition to internal temp that may not always be trust worthy. And I obviously agree with with leaving the fat cap. I really want to smoke a brisket unwrapped but I love those juices and don't like the stall.

Randy,
post #143 of 149
Oh! And I have never found it to Make any real difference which rub I choose to use on huge hunks of meat such as a full packer brisket. My only preference in beef rubs is a low sugar rub. And I only use red oak when smoking beef. Just me and how I roll!

Randy,
post #144 of 149
This weekend will be my first attempt at brisket. Will be using this method
post #145 of 149
Brisket was excellent 15 hrs Dinner for 10 people and they all loved it
post #146 of 149
Thread Starter 
I love that this thread is still going on and you all are adding your own touch to it. biggrin.gif
post #147 of 149
Four (4) years running, cool. icon14.gif
post #148 of 149
Thread Starter 
I still do brisket this way and haven't found a better method. I am very much encouraged that it has worked for so many.
post #149 of 149
Quote:
Originally Posted by solaryellow View Post
 

I don't believe there is anything wrong per se with cutting it like that but most people will separate the point from the flat for continuity.

 

With liquid, are you referring to a water pan? If so, I do not use one. I have tried one in the past but never really noticed much difference in the final product.


Hello SMF. New to the site and briskets going on a one day meat sale next tuesday so I'm ready to put one on my new smoker. With regards to the water pan/no water pan debate, IMO it has to do with your local climate and the humidity in the air. If you live in an area with low humidity, you will benefit from a water pan. Down here near the gulf coast in Louisiana, we have high humidity almost year round so a water pan is only marginally helpful. I don't use one for this reason except on very dry days with a north wind.

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