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Time to go big

post #1 of 12
Thread Starter 

I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
  
Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight.  Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225.  Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later).  A little surprise it didn't take longer.

 

Pulled, wrapped in towels and kept in a cooler until time to serve.  Slice up the point for the immediate meal.  Plan on cubing the flat and saving for burnt ends.  

 

Good results, but always room for improvement right!  May try holding off the wrap until the rest next time to get a deeper smoke ring.

 

Seasoned and into the fridge overnight

 

Before the wrap

 

Point cut away and sliced

post #2 of 12

That looks great!

 

I think the point is the best part of a brisket.

 

Most guys cube the point for burnt ends and slice the flat.

 

Be interesting to see how your burnt ends come out cubed from the flat.

 

Points for going big!

 

Al

post #3 of 12

Looks pretty good why did you double foil it

Richie

post #4 of 12
Thread Starter 
M
Quote:
Originally Posted by SmokinAl View Post

That looks great!

I think the point is the best part of a brisket.

Most guys cube the point for burnt ends and slice the flat.

Be interesting to see how your burnt ends come out cubed from the flat.

Points for going big!

Al

Hi Al

Thanks for the reply.

This is my first time doing a full brisket and first go at burnt ends. Is there a reason why most use the point for the ends vs the flat? Also any suggestions on making them?

Thanks
post #5 of 12
Thread Starter 
B
Quote:
Originally Posted by tropics View Post

Looks pretty good why did you double foil it
Richie

For much the same reason one would wrap ribs - to help the meat tenderize and retain moisture. Double foil to ensure a good seal and make sure I don't spring a leak while transferring or resting
Edited by muralboy - 3/14/16 at 7:18am
post #6 of 12
Quote:
Originally Posted by muralboy View Post

B
For much the same reason one would wrap ribs - to help the meat tenderize and retain moisture. Double foil to ensure a good deal and make sure I don't spring a leak while transferring or resting

Okay I see it is just added protection,I do that with ribs also Thanks

Richie

post #7 of 12
Great looking brisket with awesome bark. icon14.gif
post #8 of 12
Quote:
Originally Posted by muralboy View Post

M
Hi Al

Thanks for the reply.

This is my first time doing a full brisket and first go at burnt ends. Is there a reason why most use the point for the ends vs the flat? Also any suggestions on making them?

Thanks

 

 

Yes the point has more fat in it. Which will make the burnt ends more tender & juicy. If you cube up the flat it has a tendency to dry out when you put it back on the smoker.

 

Here's a thread I did a few years ago:

 

http://www.smokingmeatforums.com/t/105041/weekend-brisket-burnt-ends-qview-galore

 

Hope this helps,

 

Al

post #9 of 12

Beautiful Brisket Bro!

 

Points!

 

Disco

post #10 of 12
Tasty looking brisky!
post #11 of 12
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

 

 

Yes the point has more fat in it. Which will make the burnt ends more tender & juicy. If you cube up the flat it has a tendency to dry out when you put it back on the smoker.

 

Here's a thread I did a few years ago:

 

http://www.smokingmeatforums.com/t/105041/weekend-brisket-burnt-ends-qview-galore

 

Hope this helps,

 

Al

 

Great post - Hopefully they will turn out OK for me.  Thanks for the assist

post #12 of 12
Quote:
Originally Posted by muralboy View Post
 

I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
  
Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight.  Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225.  Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later).  A little surprise it didn't take longer.

 

Pulled, wrapped in towels and kept in a cooler until time to serve.  Slice up the point for the immediate meal.  Plan on cubing the flat and saving for burnt ends.  

 

Good results, but always room for improvement right!  May try holding off the wrap until the rest next time to get a deeper smoke ring.

 

Seasoned and into the fridge overnight

 

Before the wrap

 

Point cut away and sliced


Nice looking smoke ring man., try wrapping in red butcher paper(unwaxed) instead of foil.,  and hold it on the pit the last few hours before resting it.

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