It's an OLD Texas BBQ joke. I was just funnin you.
I know it's older than that date, because I heard it long ago. I think that's the 1st write up.
Here you can harass anyone who doesn't know.
Now I'm NOT joking!
As for brisket, make sure before you buy it you grab it by one end then the other with the part not grabbed up. Flop it back and forth and see how flexible it is.
The more fat marbling the better!
Some people trim them a LOT. Some a Little. Some none. You'll have to experiment for yourself! A good guide is 1/4" thick or so. But there's a big ole hard piece of fat that I call the "Fat Knuckle." Cut that off, it doesn't break down real well.
A LOT of people swear by separating the point from the flat, then cutting across the grain. Several BBQ joints here in Texas (yeah I keep saying Texas=the kings of brisket and beef) have you walk by the pit and you can watch them cut your meat which is pulled right out of the smoker. I 1st noticed when I went to Cooper's in Llano that he just pulled the brisket off the warming smoker with a big ole fork, had a big ole machete looking knife and started slicing, through the whole thing! No separating, no twisting, no turning, pulling it apart!! I asked him about it, answer I got "HOGWASH! If your briskets smoked right, just cut the damn thing!" I told him thanks and started paying attention at more places. If someone asked for lean or extra lean, they got cuts off the flat end where there's no point! If not they got cuts off the other end. i started trying it! Works for us!!! Give it a try.
We (my girlfriend, friends & I) like the point (the top fat meaty portion the best! It's got the most flavor. The flat (lean long portion works well chopped in beef enchiladas, pot pies, casseroles.
I'd always done my briskets to the stall (145*-175*) in the Texas crutch (Foiled). I was up in Rhode Island last summer and my Brother wanted a brisket. We literally drove all over the state to find one. Most they brought out I called steaks and the butchers got mad. he laughed. The only way I had to cook it was a disposable foil turkey pan thing, with a shake of liquid smoke, some water with a S&P rub, tented with foil. It came out great with the homemade chowdah and lobstahs!! I got home, girlfriend wanted brisket so I smoked it to Stall then put it in an old porcelain coated turkey roaster covered with foil to finish!!! It was awesome and I ended up with a quart and half of Au Jus!
Good luck on your briskets!! Don't give up, you'll get it. Do small ones till you get it!
Oh, I've ran them at 275*-300* and 210*-225* and in the middle, The biggest thing is consistent temp. If it starts high, run er high. If it starts low, run er low! Fluctuate and you'll be knawing on something about like my old boot!!!
Edited by Jay1340 - 2/23/14 at 12:18pm