first brisket

basher · Jul 18, 2015

Pretty bew to smoking just got my 30" masterbuilt elite this christmas. I was going to do another pork butt this coming weekend for a family get together but was thinking i might try a brisket instead. I dont really want a whole brisket though for one i dont need that much and two it wouldnt fit in my smoker. Was wonder what the best half is point or flat i think they are called and if theres a diffrent smoking guide doing these instead of a whole brisket. Any other tips or sugestions would be appreciated as well thanks!

bdskelly · Jul 18, 2015

Both ends are great! The flat will be less fatty and great for slicing. But in my humble opinion the point has great flavors and makes great chopped BBQ sandwiches. Most folks, when they decide to only do one choose the flat. b

kampmann17 · Jul 18, 2015

Not sure how it is going to turn out. But I have a 10# packer brisket on the top rack of my Masterbuilt Gas Smoker 30" right now. Stalled at 144 degrees and have the Maverick set to wake me up @ 195. Bad weather tomorrow got me started early. Anyway the point is, it fits. It is my first one so good luck on what you decide. Remember, there are always coworkers or freezers that will take the leftovers.

aggie94 · Jul 19, 2015

Basher if you can make it fit it probably easier to cook it all at once, even if you have to cut it in half. I prefer the flat, have tried a few things but haven't been happy with uses for the point yet. Kampmann how did yours turn out? Like he says there is always freezers and co workers, usually I eat on one half and freeze the other till later.

kampmann17 · Jul 19, 2015

Aggie, I have it in the cooler right now. Gonna be making some sides here in a minute. Looking forward to seeing what I can do with the point and slice up that flat. Pretty nervous, which is silly over food. But still learning and having fun doing it.

aggie94 · Jul 19, 2015

I understand being nervous, it's our reputation at stake! Where is Firestone? My daughter goes to college in Colorado Springs so we get up that way every few months.

basher · Jul 19, 2015

Thanks for the advice guys. I guess i would have to see one in peraon to be sure but looking at pictures i didnt think one would fit, i cant even fit a baking sheet on one of the racks. Just wondering why would it be easier to cook all together?

gary s · Jul 19, 2015

Where are the Pics ???

Gary

kampmann17 · Jul 19, 2015

We are between Denver and Ft. Collins. Closer to Denver right along I25. I work for the City of Longmont which has about 90k in it. Just like the smaller town feel when you go east of I25 here. However, building is going like crazy, so that small town feel will be short lived. We just went to the Springs last week. My little ones and the wife love feeding the giraffes at the Cheyenne Mountain Zoo. Did some hiking around Garden of the Gods too. I grew up all over the country and it sure is beautiful here.

bdskelly · Jul 19, 2015

gary s said:
Where are the Pics ???

Gary

aggie94 · Jul 19, 2015

Basher I meant easier in that it takes no extra work to cook both halves at once if you can put them on different levels of the grill. There is no reason you can't cut the brisket in half, cook one half now and freeze the other half to cook later. Kampmann that's what happens when you live somewhere beautiful, everyone wants to live there!

basher · Jul 20, 2015

Ohhh ok I thought you meant just leaving it whole thanks

jihedktari · Jul 20, 2015

The point is better if u like fat tatse. Even the shape is better\more round. Seems to me

basher · Jul 20, 2015

Well I ordered a flat today will pick it up wednesday, figured it would be good for a first try. Any favourite methods, smoke and rubs you guys recommend.

tumbleweed1 · Jul 20, 2015

Cook it up & slice up the flat & make ya some burnt ends out of that point.

At least that's what I'd do.

TW

basher · Jul 25, 2015

Well the flat is on wish me luck!

gary s · Jul 25, 2015

You Don't need Luck, just Patients and a steady temp. Don't over think

Gary

kampmann17 · Jul 25, 2015

Good luck and just remember about the patients and it always taste better when you make it yourself.

basher · Jul 25, 2015

Stalled at 140 a bit to my surprise, i thought it would be more around 150. I really need to get an amps to i just cant generate any smoke with low heat, burner must not stay on long enough. Anyway it wrapped in tin foil with some broth in it see how it turns out. how do we post pictures btw is there a guide?

oldschoolbbq · Jul 25, 2015

Well , you've got it on and at the stall . Hits at different temps. , the best remedy for that is 'Patiece' Grasshopper.

So, now you have her all done , send more Q-view .

Have fun and . . .

first brisket

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