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Brisket Help Please

post #1 of 15
Thread Starter 

Hey Guys,

I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:

 

 I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?

 Also, can someone explain burnt ends to me?

 

 I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?

 

Thanks!

- Jay

post #2 of 15
Quote:
Originally Posted by Psycho Dad View Post

Hey Guys,

I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:

 

 I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?

 Also, can someone explain burnt ends to me?

 

 I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?

 

Thanks!

- Jay


The packer is the complete brisket which is comprised of the flat and point.  Tri-tip is a different cut - a triangle shaped muscle from the bottom sirloin. 

 

Burn ends are those edges of a brisket that get very well done (aka burnt) but are still great treats.  A lot of folks cook a packer, then seperate the point from the flat and cube the point, put it back on the cooker to make burnt ends.  I like the point for slicing so I just slice the burnt ends from...the burnt ends.

 

I like a doctored up commercial sauce but have been known to make my own.  I haven't tried Dutch's mahogany sauce recipe.

 

Recommendation on a beginner's cook is tough and is going to be a personal call.  I'd say get a flat and go for it.  ...but a tri-tip is a good cut.  In fact I just used left overs from my last tri tip smoke for fajitas tonight.

 

post #3 of 15

When I do brisket it is a full packer. I have too cut it in 1/2 to fit the racks of my smoker. As for tips Low and slow is the key, don't trim allot of the fat off before ya smoke, I normally trim to round 3/8 inch or so but others don't trim at all, which I am going too try with my next brisket.  For sauce I use what ever is on sale and doctor it up.  I myself don't use sauce for say I use aujus I make from the drippings of the brisket. 

post #4 of 15
Quote:
Originally Posted by sprky View Post

When I do brisket it is a full packer. I have too cut it in 1/2 to fit the racks of my smoker. As for tips Low and slow is the key, don't trim allot of the fat off before ya smoke, I normally trim to round 3/8 inch or so but others don't trim at all, which I am going too try with my next brisket.  For sauce I use what ever is on sale and doctor it up.  I myself don't use sauce for say I use aujus I make from the drippings of the brisket. 


When you cut your brisket in half do you just cut it right in half or do you separate the point and flat?

 

post #5 of 15
Thread Starter 

good question, and how do you separate them?

post #6 of 15

Here's a great tutorial by Pit4brains

 

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

post #7 of 15
Thread Starter 

great post, thanks Raptoricon14.gif

post #8 of 15
Quote:
Originally Posted by S2K9K View Post


When you cut your brisket in half do you just cut it right in half or do you separate the point and flat?

 

I just slice it in 1/2
 

 

post #9 of 15

Good luck Jay & don't forget the camera.

post #10 of 15

Good info and good luck!

post #11 of 15
Thread Starter 

Thanks for all the encouragement and advice guys. Unfortunately, I' ve hit a roadblock. Apparently none of the grocery stores in town carry briskets.All I can find are these little pink corned briskets, I don't think that's what I want.  I guess I'll try to get out to Sam's Club tomorrow and see what they have.  I'm not giving up yet!

post #12 of 15

Super Walmart and Sam's have good brisket. I, like Sprky, also cut mine in half.  Some Wrap in foil with moisture of some kind when the internal temp hits around 150 or 160 to keep them moist.  I haven't tried it myself yet. You can do a search for brisket to get a bunch of ideas.

post #13 of 15
Thread Starter 

Okay, I stopped by Sam's tonight and pick up a 5 lb flat.  That should be a good size for a first time.

 I also picked up 2 12lb Boston butts at $1.58 a pound, so next weekend is taken care of.

 I'll start a new thread Saturday with pics of the smoke.

Thanks again everyone!

- Jay

post #14 of 15

Cool beans I'm in

post #15 of 15
Keeping an eye on this one.


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Have fun and Happy smoking :)
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