Hi everyone, I have been looking to step up my smoking game to include brisket.
The last beef product I tried was a roast, and basically all I ended up with was a BBQ flavored cement cube by the time I was done.
Because I am on a fixed income I have to now be far more careful in buying and smoking meats. It has to be done right the first time and every time, and because of that first attempt at beef,, I have stayed clear of any beef products until now. My 97 year old dad just LOVES brisket dinners from restaurants,,, you know,, like the blue plate special,,, brisket open faced on 2 slices of bread, mashed potatoes in the center, all drowning in brown gravy, with a small bowl of corn on the side. Those briskets are oven roasted, but I want to give him a really great smoked brisket that he will love too.
I will be buying full brisket packer. Once I get it, my plan is to cut the flat from the point so once the flat is done it can come out and start resting while the point continues its cooking. I have a MES 40", with the Amazin-smoke tray. I will be using a mix of oak/apple/hickory amazin-dust with a few applewood chips poked in there at different places. I have found that that will give me fantastic smoke for 8-10 hours. My plan is,,, MES set at 235*, for however long it takes the flat to get to 175*-180*, wrap it, then watch for the IT to hit 200*, check for done with toothpick, if it needs more time,, let it go to 205, check it again,, and then whatever temp it decides its done at,, pull it and let it rest over night. At the same time the point will continue until the same temps get there, and just repeat the process as with the flat.
Cut it all up the next day after it rests.
HERE ARE MY QUESTIONS:
1. I have seen the packers my butcher can get,,, when I get the packer, it looks like the fat cap still had skin on it, should I trim the skin and leave the fat? I want that fat cap because that's whats going to help keep it moist, but if there is tough cowhide that won't cook and people can't eat, I don't want it on there.
2. Where exactly do I cut to separate the point from the flat? A picture of someone doing that would be wonderful!
After I get everything set, I will come back and discuss an idea I have for the injection, rub, and the wrap liquids I want to use.
AND, of course, I will be taking pictures all the while too, and will be posting them here as well.
THANKS IN ADVANCE!