First Brisket

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supercenterchef

Smoking Fanatic
Original poster
May 26, 2011
599
15
South Arkansas
Let me start off by saying...no QView...I just ate it too fast...

Now to the nuts and bolts.  I'm a pork guy.  One of my favorite meals is pulled pork; to be honest, I've never really cared for brisket.

I smoke a heck of a pork butt and my tasters agree that it's better than what can be had at the average BBQ joint.

I tried a brisket this week...and there was no comparison to what can be had at the BBQ joints...I couldn't believe it!  It was juicy, flavorful, smokey...I'm officially a brisket man--I don't know if this was a fluke, or the start of something wonderous...but I will certainly be trying to repeat the performance in the days and years to come.

I bought a packer and cut it, trying for two pieces with more uniform thickness...

...and the point of this whole diatribe...

I basically smoked it like I would a pork butt

the question to ya'll experts out there...I'd be interested in hearing about some of the differences in smoking ya'll find between butt and brisket...?
 
First let me say congrats on the brisket and since you've been around for awhile you gotta know this one is coming

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I'm not an expert but the biggest thing I find between the two is that a butt is much more forgiving as it has a higher fat content usually. Another thing I find is that you can smoke one brisket to 195 and slice it and it's great smoke another one to 195 and it's tough for that reason I highly recommend the toothpick test I usually test it first at about 190 then about every 5 degrees and smoke it until that toothpick slides in easily. Another thing I have found is that I can smoke a butt without foiling if I so choose but I can't not foil a brisket and have it come out juicy.
 
lol...I know...

Thanks for the tips...I think I just got lucky, as I didn't use the toothpick test, though I did pull the two sections at different times.

I'll prolly need to work on meat selection a bit...packers are about all they have around here and though they generally have a good fat cap, they're often pretty heavy and taper significantly in their thickness (this one was at least twice as thick on the flat)

Good to know about the foiling...I'll make sure to remember that!
 
Let me start off by saying...no QView...I just ate it too fast...
 What the HECK!?!?! You must have been seriously HUNGRY to eat 10-15Lbs of Beef before anyone could take a pic!!!...
jaw-dropping.gif
...JJ
 
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