Tiny Amazing Brisket Nub Question

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chrissm

Newbie
Original poster
Jan 8, 2017
8
10
Hello all. I had something happen last weekend that I would love to replicate.

I received my first smoker for Christmas and I think I've gotten pretty decent at pork ribs and pork butts, now it's time to work on beef. I went with a brisket because I had guests coming and wanted something with a nice presentation. I'm using a small electric smoker so I started by cutting the brisket in half (I know, at least now I know...) but there was this weird little nub sticking straight up on the thicker end that was going to be in the way so I chopped it off and set it to the side. 

Once I had a nice coating of rub on the brisket I decided to go ahead and prep this little chunk so I could pull it out early as a snack. I wrapped everything and put it in the oven overnight at 200. In the morning I let it rest, then added the brisket halves and the nub to the smoker at 230 for 6 hours. 

I forgot to take my little snack out early so while i was slicing the main portions and putting them in the reheated juices I decided to try a bite. It was so buttery smooth that I thought maybe it was all fat and I'd just imagined the meat, but no, it was just the best piece of brisket I've ever eaten, it was literally melt in your mouth tender.

So my question is, how to a make more of the next brisket I cook like that? Cube the whole thing like a crazy person before I cook it? Double the cook time and see what happens? 

Also, if I screwed up anything don't hesitate to point it out. For my first brisket I wasn't ashamed of it, but it was nothing to brag about either. The bark was too thick on the thin end, and the meat was too tough on the thick end. I'll look for a more uniform one next time.

Thanks for reading.
 
 
Hello all. I had something happen last weekend that I would love to replicate.

I received my first smoker for Christmas and I think I've gotten pretty decent at pork ribs and pork butts, now it's time to work on beef. I went with a brisket because I had guests coming and wanted something with a nice presentation. I'm using a small electric smoker so I started by cutting the brisket in half (I know, at least now I know...) but there was this weird little nub sticking straight up on the thicker end that was going to be in the way so I chopped it off and set it to the side. 

Once I had a nice coating of rub on the brisket I decided to go ahead and prep this little chunk so I could pull it out early as a snack. I wrapped everything and put it in the oven overnight at 200. In the morning I let it rest, then added the brisket halves and the nub to the smoker at 230 for 6 hours. 

I forgot to take my little snack out early so while i was slicing the main portions and putting them in the reheated juices I decided to try a bite. It was so buttery smooth that I thought maybe it was all fat and I'd just imagined the meat, but no, it was just the best piece of brisket I've ever eaten, it was literally melt in your mouth tender.

So my question is, how to a make more of the next brisket I cook like that? Cube the whole thing like a crazy person before I cook it? Double the cook time and see what happens? 

Also, if I screwed up anything don't hesitate to point it out. For my first brisket I wasn't ashamed of it, but it was nothing to brag about either. The bark was too thick on the thin end, and the meat was too tough on the thick end. I'll look for a more uniform one next time.

Thanks for reading.
Buy a box of round tooth picks,let them tell you when it is tender. Probe with them in a few spots,when they go in as if they were piercing butter.You will have that effect

Richie 
 
OK, so throw the idea of a timer out the window and just let the meat tell me when it's ready. That's so simple it's genius. Thank you.
 
 
OK, so throw the idea of a timer out the window and just let the meat tell me when it's ready. That's so simple it's genius. Thank you.
Chris you will be thanking your self for posting the question,it is a great idea to have an instant read thermo probe available 

Richie
 
I think the nub you cut off was from the point and therefore a nice juicy result.
 
I love my instant read. I've been relying on the built in one when I smoke but I guess I should double check.
 
I just looked at a diagram, and yes it was from the point. I didn't realize that part was really marbled. This was a rush job and I was out of my element but you guys are so helpful and now I'm ready to try again.
 
I just looked at a diagram, and yes it was from the point. I didn't realize that part was really marbled. This was a rush job and I was out of my element but you guys are so helpful and now I'm ready to try again.

You could look around maybe ask a couple butchers maybe someone can hook you up with them.
 
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