Hey guys, I plan on smoking a packer brisket this weekend. I've been doing some reading on here and not sure how I want to smoke it. I want burnt ends. I've only done them once before. I saw somebody marinate the brisket for 14 hours, is that a good idea? When should i seperate the point and flat? And what IT should I pull the flat off at? I've seen many people say 165, but I usually do 190. Help! I will post Qview when I start Sat. night.
Brisket Cook for my Birthday!
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Hello. This is only my OPINION and not the only way to do brisket. I only ever do whole packer briskets. I think the flat alone too easily dries out. The quality of the beef will affect the finished product. Different parts of the country are known for different smoked meat and styles. For Texas it is sliced brisket. Not pulled, that is for pulled pork IMHO. I slice pork butt but that’s another story. I have been smoking brisket for almost 40 years and as I am OLD school and from south Texas; I am going to give you my take on traditional smoked Tx. style sliced brisket. I still learn a trick or two every time I cook but this is how I learned it. This may sound boring as no rubs are used, but trust me, folks were doing brisket like this a long time and the taste of a traditional, properly cooked and smoked brisket is a thing you will not forget. I do not trim my brisket before smoking, I trim when I slice. I smoke all large cuts fat side up ( thought being the fat bastes the meat ). I do not use rubs, salt and black pepper or cayenne pepper only. I season the meat as the smoker comes up to temp. I do not add sauce. I serve it on the side. I try to let the taste of the meat and smoke shine. IMHO rubs and sauces can detract from the taste of the meat. Quality brisket does not need to have the taste hidden. I do sometimes mop/baste to add a slight flavor change. Bark belongs on Carolina style pulled pork, not sliced brisket as it CAN be hard and tough on sliced brisket. I don’t foil until the rest period. I would say that IF you are going to foil and continue to cook a mop is NOT necessary because you will probably add some sort of Au Jus to the foil , but if you want to mop to add a certain flavor it ain't gonna hurt it. I don’t do burnt ends ( but they ARE good ). The conventional method calls for a temp of around 225 but I would run the temp round 300 – 350 ( if you can't reach that temp in your smoker no prob just use 225 and add a little time ). Pull it off the smoker at 190-195 IT and rest for at least 2 hours wrapped in foil and towels or blanket. Wood SHOULD be mesquite by tradition, but pecan, oak, and hickory are good ( in that order IMHO ). A mix of Pecan , Oak and cherry is good. Having said all that I must admit ( if lightning doesn’t strike me ) that this is not the ONLY way to achieve a great tasting brisket. This is all personal preference based on tradition. If you LIKE rubs and sauces then by ALL means add them. MANY threads here to help you with those. Chef Jimmy J has a good au jus recipe. Brisket is really pretty easy but the KEY!!!! to brisket is patience, and patience, and more patience; and no peeking; LEAVE THAT DOOR CLOSED! Buy a good dual probe therm and use it. My MAIN advice is to write down everything. Weight, temp, rub, mop, wood, time, foil/no foil, and anything else you can think of including weather conditions. Next time you will have options to change whatever. Find what you and the family like and stick with it. Sorry for the novel. Good luck. Be sure to let us know how it turns out as we are a nosey bunch, and don't forget the Q-view. Good luck. Keep Smokin!