- May 13, 2015
- 2
- 10
Hello there,
im from germany and on Sat we will make our first brisket!
I will do it on my memphis pellet grill ...
I planned to do no injection (meat will be australian prime beef) and as a rub i will salt pepper or a rub i have at home for brisket.
Some spraying with apple juice is planned and also wrapping in butcher paper (but not sure about that) maybe you can tell me.
Questions which I have are:
Should I separate the point from flat or smoke the whole thing?
What about making burnt ends? Do i have to smoke it separately? If yes how long will the point take and how long the flat (approx)? (it wil be roughly 12lbs the whole brisket)
If I can make the burnt ends also when smoking the whole packer brisket - how does the process work then?
Do I cut off the point after a resting period or do I cut it off straight after smoking so that i can serve the burnt ends first or together with the flat...
How long will caramelizing of the point (cubes) take and at which temp?
I hope someone can help me here?
im from germany and on Sat we will make our first brisket!
I will do it on my memphis pellet grill ...
I planned to do no injection (meat will be australian prime beef) and as a rub i will salt pepper or a rub i have at home for brisket.
Some spraying with apple juice is planned and also wrapping in butcher paper (but not sure about that) maybe you can tell me.
Questions which I have are:
Should I separate the point from flat or smoke the whole thing?
What about making burnt ends? Do i have to smoke it separately? If yes how long will the point take and how long the flat (approx)? (it wil be roughly 12lbs the whole brisket)
If I can make the burnt ends also when smoking the whole packer brisket - how does the process work then?
Do I cut off the point after a resting period or do I cut it off straight after smoking so that i can serve the burnt ends first or together with the flat...
How long will caramelizing of the point (cubes) take and at which temp?
I hope someone can help me here?
