- Oct 15, 2006
- 39
- 10
I have several questions here.
I smoked a brisket a couple weeks ago, flat with point attached. I put a temp probe in the flat and another in the point. The flat came up to temp faster than the point, as expected. I left it unfoiled for the entire smoke ~19 hours on a 12lb. brisket to about 187ish when I pulled it. I used lump charcoal with pecan splits set away from the direct coals but close enough to get the wood smoking. It came out pretty good, a bit drier than I would have preferred but flavor wise one of my better briskets.
What part of the brisket should I really be watching the temps at? Both ends or just the point(thicker) end? Or watch the flat for the foil time and then the point for the cooking while foiled time?
I've since read that some folks will leave the point attached to the flat and smoke the entire thing till it hits the temp plateau. Then foil the entire thing until ~185 and open foil to help the bark form.
Others have said at this point to separate the point from the flat and foil separately. My understanding is that the point can be removed from the flat by cutting horizontally between the point and flat at the fat line (am I correct here?) (which is the better method, attached or separated?)
Is it better to leave the flat and point attached in the foil so that the fat keeps everything moist? Or is there enough fat left behind to separate the two until after I pull the briskets at the end of the smoke?
When you pull them from the foil, is it like ribs(5x2x1 method) where you take the meat totally out of the foil and set it back on the grates to firm up?
The flat I plan to slice up like one normally sees brisket done. What to do with the cap? I saw a post about dicing it up, mixing with bbq sauce and doing burnt ends. What else can I do with it? Does it work to just pull it and make sandwiches or too fatty for that purpose?
Should I remove any of the fat cap prior to putting it on the smoker or trim the fat after it's done?
I've done some "good" briskets, but trying to step up and do a Really Good brisket. I would like to take any suggestions and try them this weekend before the big party in May.
I'm looking for some tips please. I do a decent job on ribs and chickens but considering it's just my wife and I, I don't normally do large cuts of meat as we just won't eat all of it. However, I've been asked to smoke a couple 12lb. briskets by a couple of good friends, that are throwing a retirement party for a friend of theirs, who is retiring from the airforce.
I'm planning to use lump charcoal (oak) and split pecan for the smoke. Also planning to smear with yellow mustard and use Jeff's Rub. It's been great on ribs so thought I would try it here as well. Most of the folks at this party are not big on HOT so trying to keep the heat level fairly mild. If anyone cares to suggest a rub other then Jeff's I'm open to checking them out.
I can't say thanks enough for any feedback / suggestions y'all can give me.
Thanks
Eddie
I smoked a brisket a couple weeks ago, flat with point attached. I put a temp probe in the flat and another in the point. The flat came up to temp faster than the point, as expected. I left it unfoiled for the entire smoke ~19 hours on a 12lb. brisket to about 187ish when I pulled it. I used lump charcoal with pecan splits set away from the direct coals but close enough to get the wood smoking. It came out pretty good, a bit drier than I would have preferred but flavor wise one of my better briskets.
What part of the brisket should I really be watching the temps at? Both ends or just the point(thicker) end? Or watch the flat for the foil time and then the point for the cooking while foiled time?
I've since read that some folks will leave the point attached to the flat and smoke the entire thing till it hits the temp plateau. Then foil the entire thing until ~185 and open foil to help the bark form.
Others have said at this point to separate the point from the flat and foil separately. My understanding is that the point can be removed from the flat by cutting horizontally between the point and flat at the fat line (am I correct here?) (which is the better method, attached or separated?)
Is it better to leave the flat and point attached in the foil so that the fat keeps everything moist? Or is there enough fat left behind to separate the two until after I pull the briskets at the end of the smoke?
When you pull them from the foil, is it like ribs(5x2x1 method) where you take the meat totally out of the foil and set it back on the grates to firm up?
The flat I plan to slice up like one normally sees brisket done. What to do with the cap? I saw a post about dicing it up, mixing with bbq sauce and doing burnt ends. What else can I do with it? Does it work to just pull it and make sandwiches or too fatty for that purpose?
Should I remove any of the fat cap prior to putting it on the smoker or trim the fat after it's done?
I've done some "good" briskets, but trying to step up and do a Really Good brisket. I would like to take any suggestions and try them this weekend before the big party in May.
I'm looking for some tips please. I do a decent job on ribs and chickens but considering it's just my wife and I, I don't normally do large cuts of meat as we just won't eat all of it. However, I've been asked to smoke a couple 12lb. briskets by a couple of good friends, that are throwing a retirement party for a friend of theirs, who is retiring from the airforce.
I'm planning to use lump charcoal (oak) and split pecan for the smoke. Also planning to smear with yellow mustard and use Jeff's Rub. It's been great on ribs so thought I would try it here as well. Most of the folks at this party are not big on HOT so trying to keep the heat level fairly mild. If anyone cares to suggest a rub other then Jeff's I'm open to checking them out.
I can't say thanks enough for any feedback / suggestions y'all can give me.
Thanks
Eddie
Last edited:
