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  1. F

    WHere is the point here or isn't there one???

    Ok I clearly see what ur sayin. I see the meat change fibers butthats prob just end of the point that barely overlays the flat. I just cut into a tiny portion of that fat vein and if I trimmed it the point would be very small so I'm gonna leave it all whole. Appreciate the quick reply.
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    WHere is the point here or isn't there one???

    So bought this angus usda choice 10lb brisket the other day and it's going on the smoker Tomm. In the past I've bought slightly bigger ones with more defined point parts where there was the visible point overlap and deckle fat, on this one I'm not seeing that. I see there is more fat on one end...
  3. F

    Trimming flat. Opinions on my hatchet job.

    Thanks to all for the positive replies. It turned out great, and I def will go the keep it colder route to trim it up next time I can totally see how that would make it easier to trim.
  4. F

    First brisket and flat at that.

    Thanks I feel like I can almost conquer this, I have to do two in a row but I love to cook so I’m good at adapting as I was today so if there’s hiccups in the next one I know more. I love to brew beer and it’s the same thing really from a creative standpoint. And best compliment I got was my 6...
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    First brisket and flat at that.

    This is all u my new friend. U helped me from the get when I signed on a week ago and put in my mind that tenderness over temp and that’s what I went with and viola, success. So thank you.
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    First brisket and flat at that.

    Seasoned with salt, pepper, celery seed, ands final light coating of this espresso rub I found. After trimming it was 4.75lbs. Then injected with a mix of worch, beef broth and apple juice, wrapped in Saran Wrap and placed in the fridge for the 10hr brine. Got the MPS up to 250 and put the meat...
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    Help. Mid cook advice neede please

    Lol that’s the next one.
  8. F

    Help. Mid cook advice neede please

    Pre Isley what I did. Put the oven to 250 and basically cooked it till it was probe/bamboo skewer tender and it def was. Slid right in and a noticeable difference from the first flat I cooked where I just took it off at 198. IT on this was 205 but thanks to y’all here I was gonna cook it till it...
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    Help. Mid cook advice neede please

    so put my 5lb flat on at 7:30am, got nice smoke and bark after 3hrs and it hit the stall at 160IT. Foiled it and put it back on. Temp had stabilized per the oven thermometer I had next to it around 265-270, my smoker thermometer read 250deg. So did some ya work and let checking igrill probe and...
  10. F

    Trimming flat. Opinions on my hatchet job.

    Cool I thank you for your thoughts and this time it’s going fat side up and see what happens. I’m excited.
  11. F

    When to season brisket

    Well I trimmed, injected with a mix of worch, beef stock and apple juice then wrapped tightly in Saran. I did go lighter with the salt and heavier on the espresso rub and pepper. Smelled good anyway.
  12. F

    Trimming flat. Opinions on my hatchet job.

    This is the other side.
  13. F

    Trimming flat. Opinions on my hatchet job.

    That is the fat side, the other is much leaner and I barely trimmed that. I was gonna do fat side up so the fat rendered down but if the other side is even leaner maybe I should do fat side down to protect it. Idk.
  14. F

    How do I get my masterbuilt to 250deg

    Ok cool I feel better about being able to dial in my temp then in the 225-250 range
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    Trimming flat. Opinions on my hatchet job.

    The last pic is after I trimmed the fat side. Wish I had the foresite to do a before and now I realize why I need a boning knife. I tried to get off all that white fluffy fat, never doing this before didn’t realize how hard it is to cut of 1/4” of fat.
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    When to season brisket

    So u wrap the brisket in Saran Wrap? I like that idea of the salt brining in, don’t know why I didn’t think of that. Sounds like a plan. Thanks.
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    How do I get my masterbuilt to 250deg

    I was skeptical of the thermometer that’s on the smoker so I bought an oven thermometer until my igrill2 ambient probe comes in, oh I’m also smoking a brisket flat Tomm so I’m trying to dial in the temp right now with just the flame and wood pan covered in foil I did this so the chunks don’t...
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    When to season brisket

    Yes another question from the new guy. So my weighed flat is 6lbs so prob closer to 5 after trimming if not 5 1/2lbs I’m gonna try not to butcher it and I’d rather leave a little more than less with the flat. So it’s in the fridge now, I plan on throwing it on the smoker between 8-9am Tomm. Can...
  19. F

    Brisket flat attempt #2. Tips?

    Ok no prob I may do fat side up because between the meat on the third shelf is the wood bowl and the possible water pan so it’s not like it’s getting direct flame.
  20. F

    Brisket flat attempt #2. Tips?

    Mines a propane
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