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14 lb brisket

post #1 of 10
Thread Starter 

I smoked a 14 lb whole packer today for 18 hrs.  Temp was between 225 and 250, never got above 250 the entire time.  It was a USDA select and super flexible at the store.  Took it off the smoker at 205 and wrapped in foil and towels for 2 hrs.  The brisket was mostly point, with a very thin section of flat.  It is tender and tasty, just seems a little different from what I've cooked before.  I ended up chopping the flat because I cut it with the grain! DOH!  The point sliced up nice and there is a ton of it!

 

Mike

post #2 of 10

Wow, Mike, that brisket looks awesome!! Nice bark, great smoke ring and it definitely looks tender for sure.

 

Bryce

post #3 of 10
Great looking Brisket! Nice Smoke!
post #4 of 10
Nice ! That looks eminenently edible ! My last packer got cut in half, and I just smoked the flat. The point is waiting for a special occasion. In what way was it different, and what flavor smoke did you use ?
post #5 of 10

Looks great Mike!

 

Just a simple suggestion, when prepping the brisket on the thin end of the flat, realize the direction of the grain (its easy to see then), and cross cut the corner off. That way it will always be obvious where you need to cut. Its easy and usually the brisket is so thin at that corner you'll not miss it because it will be the "most done". LOL

 

I see nothing wrong with that brisket.

post #6 of 10
Thread Starter 
Quote:
Originally Posted by siege View Post

Nice ! That looks eminenently edible ! My last packer got cut in half, and I just smoked the flat. The point is waiting for a special occasion. In what way was it different, and what flavor smoke did you use ?

Thanks Siege,

 

It was different because it was more point then flat.  I'm not complaining, I love the fatty point slices!  I smoked it with hickory.

 

Mike

post #7 of 10
Thread Starter 

Thanks Bryce and Dirtsailor,  I appreciate it.

 

Mike

post #8 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Looks great Mike!

 

Just a simple suggestion, when prepping the brisket on the thin end of the flat, realize the direction of the grain (its easy to see then), and cross cut the corner off. That way it will always be obvious where you need to cut. Its easy and usually the brisket is so thin at that corner you'll not miss it because it will be the "most done". LOL

 

I see nothing wrong with that brisket.

Thanks Foam!  

 

That's a great tip about cutting the corner off.  I didn't expect to be slicing it in the dark, but 20 hrs cooking and resting put me there.

 

Mike

post #9 of 10

Great looking Brisket, Sir!

 

Disco

post #10 of 10

That looks tender and great color. thumb1.gif

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