Brisket Experience

jjp2

Newbie

Original poster

Feb 21, 2010

13

10

Cape Coral FL

• Mar 7, 2010

• #1

After smoking 3 briskets, 1 as halves and 2 wholes, here is what I've noticed....

• All had good flavor and very tender
• On the whole briskets, the flat was over done. It would break into to little bits trying to cut it
• foiling and holding them, caused the bark to soften
• cooking multiple meats in the smoker did not impact the estimated smoking time.

Based on this, next time I think I'm going to split the brisket into the flat and point and cook them together but treat each as a seperate piece of meat.

Has anyone had similar experience and does splitting and treating each as separate meat make sense?

Thanks,

John

 

denver dave

Smoking Fanatic

SMF Premier Member

Dec 13, 2009

503

12

Frederick, CO

• Mar 7, 2010

• #2

I generally only do full packers. I will trim fat between the point and flat but not separate them completely. I start fat side up for 4-5 hours or 165* which ever comes first. Then I split them and pan the flat and foil the point. From that point on, I cook them for tenderness more so than temp.

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,557

618

Summerville, SC

• Mar 7, 2010

• #3

When i do big briskets, i like to seperate the point from the flat before I start cooking. This serves a few purposes:
1. It makes the meat easier to handle and you can get more seasoning on it.
2. The flat can be cooked to perfection and removed w/o having to handle and cut hot meat.
3. The point can be cooked longer or made into burnt ends etc.
4. It helps the brisket fit in a drum. Packers demand a horizontal if they are to be cooked whole.

Here's one i did awhile back.. kinda short on the qview..
http://www.smokingmeatforums.com/for...ad.php?t=87542

 

jjp2

Newbie

Original poster

Thread starter

Feb 21, 2010

13

10

Cape Coral FL

• Mar 8, 2010

• #4

This is exactly what I'm going to try next time. I have a vertical, not a UDS, but same thinking. Just want tender juice results.

Love that picture. Did she get one when you came out all soot covered?

John

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Mar 8, 2010

• #5

I have only smoked one brisket which was last sat but I think if I were to get my hands on a full packer I would remove the flat from the point for sure. The flat I picked up was 6 lbs and I was done in 5.5 hours. I was expecting around 9 for sure. I wouldn't want to have to try and separate the point and the flat mid cook and have to deal with handling hot meat.