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brisket parts

post #1 of 5
Thread Starter 
Im wantin to try a brisket next weekend so im researchin now. Ive heard that the flat is not as good as the regular brisket. I dont know my lingo or my cuts it seems many cuts have multiple names. Im wanting to attempt a brisket in similarity what you would get from dickies or rudys bbq.

Is there a link or thread with cuts terms and lingo? Maybe with pics...?

Edit to add
This will be smoked. I believe i posted in grilling section. Sorry.
post #2 of 5

Briskets are basically two muscles   the point and the flat.   The flat tends to be leaner.   There is a thin fat layer between the two muscles.   Many of us will purchase whole briskets (packers   both pieces) and then separate the two muscles to make them easier to cook.    Many of us use the flat for slicing and the point for either pulled brisket or cut up and used for "burn't ends.  I normally allow the entire packer to smoke for a couple hours before separating the flat from the point.  It's a lot easier to follow the fat line once it has rendered a bit.

 

Once you learn how to cook it brisket is a tremendous piece of meat for the low and slow cooking method.

post #3 of 5

Yeah I need to learn how to cook it - the only one I tried on my kettle - too dry.

Got a drum yesterday and my UDS is gonna be the ticket!

Where can you buy whole packers?  Costco has brisket, not sure if its the point or flat.

post #4 of 5

If it's labeled brisket it's probably a packer.  The flat is just as the name says   "flat"  and should cost between 3 and 4 bucks a pound.   If it's labeled brisket point then its a point.   The term "whole brisket" is both point and flat.  You can tell by looking at the cut of meat or ask anyone in the meat counter.

post #5 of 5

Hey, what part of Texas, ?     Briskets take a long time, low and slow just be sure and allow yourself plenty of time even a little extra.  I do mine at 225º and keep it simple rub it with olive oil (or whatever you like) I use a liberal coating of salt and course ground black pepper, that's it for me. Put on the smoker for about 5 or 6 hours, then wrap in butcher paper, back on the smoker till done about another 6 hours or so. I then pull it off wrap it in a couple old towels and into the cooler for an hour or so.  I usually get my briskets at Sam's (I am in the Tyler area) had real good luck so far. When I get ready to smoke I'll set my brisket out to start coming up to room temp. while it's doing that, I start my fire in the smoker then I start trimming my brisket. I try to trim the fat down to about a 1/4" then ready for oil and rub. Use any rub you like I was just telling you what I like.

 

Gary

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