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Oh no!! Not another brisket thread.

post #1 of 14
Thread Starter 
Smokin my first 12lb packer tomorrow and I gotta quick ? about the thickness of the point vs. the flat and gettin a good thorough smoke w/out drying out the flat. Also I'm not trimmin any off cause I want the extra juices from the meat. So, will the flat dry out while thoroughly cookin the point? It'll get rubbed down good, then wrapped n ready for the mornin.

post #2 of 14
No it won't dry out. Leave the fat cap on . That brisket looks perfect. Rub it up the night before or earlier. If you are worried about dryin out the flat , you can always chop it off at 175-180, but i never do. I always take the whole thing to 190 -200, the last 2-3 hrs in a pan with foil over the
post #3 of 14
The last one I did was in a pan the whole time.
post #4 of 14
Thread Starter 
Thanx for the quick replies. I'm not gonna cut the flat off, but I might put it in the drippings pan for the last part of the smoke.

White Cloud, that brisket looks awesome.

Rubbed and ready.

post #5 of 14
You my friend are off to a great start. will be up with ya tomorrow. I am gonna start 4 butts at 5:30-6 am and then 2 racks of BB's at 9 ish and somewhere in there 2-3 fatties. So when Ya get on here in the early morn. I may be right there with ya!PDT_Armataz_01_06.gif
post #6 of 14
Thread Starter a late start this mornin. But I'm off n runninwink.gif .

And for all yall TBS lovers...

post #7 of 14
Looks like it will be a good day for you.
post #8 of 14
Thread Starter 
Well, im 4 1/2hrs into the smoke and my temps already at 160confused.gif . Even had to push the fire through a 20min thunderstorm, temp dropped to 100icon_frown.gif . But everythings back on track now n gettin ready to foil this puppy n put it back on w/ some chicken quarterscool.gif . More q-view to come.

post #9 of 14
Looks great!
I am interested in the finale, I have not done a brisket without the sear and without it being in a pan.....
post #10 of 14
yumm that there brisket looks really good.
post #11 of 14
Thread Starter 
So, 6hrs later n the briskie wrapped in towels sittin in a cooler. Didn't take near as long as supposed to, but the thermo read 200. Time to start fixin the sides while the chix finish.

post #12 of 14
Thread Starter 
I didn't get as good a smoke ring as I'd like, but the meat was sooooo tender and full of flavor. The gang loved it.

post #13 of 14
Well up on you!!!
great job!!

post #14 of 14
looking great! thanks for the view!
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