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Sunday Brisket

post #1 of 9
Thread Starter 

I would like to smoke a brisket for the super bowl this Sunday. Problem is, I don't have the time to smoke an entire packer. If I were to choose a side, would point or flat be better to smoke and would the mechanics change from smoking a packer? I planned on using butcher paper to wrap halfway through and so on and so forth. Does cooking only one part alter the characteristics of the meat? Would the point come out fatty and greasy and mushy without it being a packer? Would the flat be more dry and tough?

post #2 of 9

this is just me , but I would always choose a point to smoke. juicier, tastier , and more forgiving....

I would get a couple of small ones and do em up !

not greasy or mushy. don't worry. smoke em up ! they will be good.

post #3 of 9
I do flats all the time I inject them with beef broth 2tbs soy sauce, 2 tbs Worcestershire sauce half stick butter. Rub the brisket down with canola oil, sprinkle both sides down with garlic powder, kosher salt, black pepper, Montreal steak seasoning, and a little run. Crank smoker up to 250. Put brisket fat side to grill once it hits 165 wrap, then take it to 198. Vent and let rest for 2 hrs in cooler.
post #4 of 9
I'm with Hambone on this one. Points are my favorite. I've just had much better luck with them.
If time is a concern and your smoker will do it, get your temp up to 300+ and it shouldn't take more than 4-5 hours.
post #5 of 9
Thread Starter 

Brisket turned out great! Here's a picture of the finished product.

 

post #6 of 9
That looks excellent. Nice job. How'd it taste? grilling_smilie.gif
post #7 of 9

Man that looks great  great bark & smoke ring  looks moist  :points:

 

 

Gary

post #8 of 9
Thread Starter 
Just thought I'd share these here too rather than starting a new thread! Beef ribs on an offset!


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post #9 of 9

I'm ready for lunch!

 

Looks good.

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