heubrewer
Meat Mopper
From a relatively newbie that has done briskets that have all come out tender and juicy.
I only buy full packers despite smoking in an MES 30. I simply cut it in half and have a flat half and a point half (I do not separate the point from the flat, the point half still has some flat to it). The packers I get (Costco) are untrimmed so you can trim as much or as little as you want
I am fortunate that the Costco by me only sells USDA Prime briskets, so I personally can't say if the cut of meat matters.
I cook without distirubing the brisket until it reaches 190F. Then I test for doneness using the toothpick test.
Usually smoke around 235 using fruit wood of some sort.
I only buy full packers despite smoking in an MES 30. I simply cut it in half and have a flat half and a point half (I do not separate the point from the flat, the point half still has some flat to it). The packers I get (Costco) are untrimmed so you can trim as much or as little as you want
I am fortunate that the Costco by me only sells USDA Prime briskets, so I personally can't say if the cut of meat matters.
I cook without distirubing the brisket until it reaches 190F. Then I test for doneness using the toothpick test.
Usually smoke around 235 using fruit wood of some sort.
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