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Questions About Brisket

post #1 of 17
Thread Starter 

Hi Everyone:

 

So I am planning on cooking my very first brisket for Christmas. Thanks to all the informative posts here, I think I am ready to take on this challenge. This year, I think it will be just my mom and I so I don't know if buying a whole packer would be the best thing to do. We both really do enjoy the extra moist meat from the point...not so much fans of the flat (burnt ends or not lol). I have seen brisket flats on sale individually, but I have never seen a brisket point for sale, unless it's called something that I'm not familiar with. My question Are brisket points available individually, or do I need to just get a packer? If I do get a packet I'm going to cook the whole thin...I'm not going to separate the point from the flat I'm going to go to the store tomorrow and start retconning some brisket. Maybe I can find a butcher/meat market that will just sell me the point? Thanks in advance for your help and suggestions. .  

post #2 of 17
It's difficult to find a point but you can call your butcher ahead a week or 2 and see.

One option is to get a small packer and simply cut in half , more or less. I can't fit a whole packer in my smoker so I cut off some of the flat end to fit. Cooking a packer with the point and flat together make the flat come out much better IMHO. Packers are the way to go for brisket.

I freeze the sections of flat I cut off and use them for ground meat or sausage or just smoke them when I want a quick brisket fix.

post #3 of 17

I agree, the Point is Filet Mignon to the Flats Round Steak. Your best bet is to find a Butcher that custom cuts or even slaughters on site. Since the clueless fatphobic masses will go for the very lean Flat, the Butcher has no problem moving them and are happy to sell just Points and often cheaper than Flats. Now if all you can get is a Packer...Go for it! Remove the Point for Christmas. Freeze the Flat and 2 weeks out from St. Patricks day, cure the Flat in Pops Brine with an added 1/4C Pickling Spice. Simmer or steam your way to the best Corned Beef you ever made. If you prefer Pastrami, cure it then smoke up some magic with the recipe below. Good Luck...JJ

 

Better 'en NY Pastrami Rub

 

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

 

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

 

Apply a thin coat of Yellow Mustard to the cured Flat then generously apply the Pastrami Rub. You can rest over night or go directly into the smoker. Smoke at 250 to 275°F to an Internal Temp (IT) of 190°F or until a Toothpick slides into the meat easily. This can take 4-6 hours depending on cut. To speed the process up you can Smoke the meat for 1-2 hours then Steam the meat until it is tender. If you wish you can Smoke and Refrigerate the meat one day and then steam it tender up to 5 days later.

 

post #4 of 17

If your smoker has enough room I would do a whole packer. What you don't eat it freezes well, so you can pull it out when you are in the mood for some more good brisket.

 

Allow plenty of time  I just smoked one the other day here is the link, maybe it will help

 

http://www.smokingmeatforums.com/t/173505/post-thanksgiving-brisket-ribs-beans-with-q-view

 

Gary

post #5 of 17

and be patient...

post #6 of 17
Thread Starter 

Thanks everyone. I cook on a Lang 60 Longneck, so room is never a problem. I think I'm going to try to find a butcher willing to provide me with a point, but if all else fails I will go the entire packer route and cook it whole. Since this will be my first brisket attempt, I'm still trying to decide if I will foil it when it reached 165 IT or let it go al the way with no foil until about 200 - 205 - which means fighting through the dreaded stall. I just don't want it to come out dry and crumbly and I know the foil helps to braise the meat but then I stand a good chance of losing any bark that was forming. Decisions...decisions...

post #7 of 17
No foil trust the smoke! Here's a pic of the flat of our last brisket.
post #8 of 17
Thread Starter 

That looks mighty yummy b-one!!

post #9 of 17
Thx, looks like a great smoker you have or get to use it would be a pity to cook something small on it! Brisket makes great hash, chili(I need to try still) sammies and many other tasty things unless your a vegetarian:).
post #10 of 17
Quote:
Originally Posted by Learnin2Smoke View Post
 

Thanks everyone. I cook on a Lang 60 Longneck, so room is never a problem. I think I'm going to try to find a butcher willing to provide me with a point, but if all else fails I will go the entire packer route and cook it whole. Since this will be my first brisket attempt, I'm still trying to decide if I will foil it when it reached 165 IT or let it go al the way with no foil until about 200 - 205 - which means fighting through the dreaded stall. I just don't want it to come out dry and crumbly and I know the foil helps to braise the meat but then I stand a good chance of losing any bark that was forming. Decisions...decisions...

If you want the benefit of foil and still reasonable bark...Unlined Butcher Paper is superior to foil. Paper holds enough moisture to essentially braise the brisket, but lets enough out to maintain some bark, Additionally, paper still lets some smoke in to keep building flavor...JJ

post #11 of 17
Thread Starter 

Thanks b-one and Chef Jimmy! I will look into getting some butcher paper. I think the last time I checked the only source I saw for it was via craigslist here in Austin. I don't think any stores carry unlined butcher paper I've only seen wax paper in stores.

post #12 of 17

Ask your local butcher for a yard or two if you need. 

post #13 of 17

Check with the Butcher you find to supply the Points. Also if you need an excuse to eat well prepared brisket, I bet Aaron Franklin would tell you where he buys his butcher paper...JJ

post #14 of 17
Thread Starter 

More great advice. Thanks Chef Jimmy!

post #15 of 17
Quote:
Originally Posted by Learnin2Smoke View Post
 

Thanks b-one and Chef Jimmy! I will look into getting some butcher paper. I think the last time I checked the only source I saw for it was via craigslist here in Austin. I don't think any stores carry unlined butcher paper I've only seen wax paper in stores.

 

Hi Learnin,

The only one I ever noticed who actually used & posted using butcher paper was "Gary S", So if you'd like to see the Awesome result, check here:

 

Link:

http://www.smokingmeatforums.com/t/173505/post-thanksgiving-brisket-ribs-beans-with-q-view

 

 

Bear

post #16 of 17

Hey if yo will ask the Butcher to pull you off a nice big sheet, I am sure he or she would. When I ask mine he just says "tell me when"  That way you can try it, see if you like it before buying a whole roll.

 

Gary

post #17 of 17
Quote:
Originally Posted by Chef JimmyJ View Post
 

If you want the benefit of foil and still reasonable bark...Unlined Butcher Paper is superior to foil. Paper holds enough moisture to essentially braise the brisket, but lets enough out to maintain some bark, Additionally, paper still lets some smoke in to keep building flavor...JJ

 

 

Some more good advice from the Chef. As I said I've been using butcher paper for 4 or 5 years with great results, Glad to see  another Member and Chef reinforces my thoughts on Butcher Paper.

Thanks Chef J J

 

Gary

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