16# Brisket Help

[doublecrash]

 I am going to a 16# Brisket here next week and have never done one so big.  I have always been around the 8#-10# range.  I have never separated the point from the flat but I am nervous if I dont it will dry out the flat with the point being so much bigger.  thoughts? 

 

[kam59]

The only time I separate the two is for competition but that is a super trim for turn in pieces.

I can offer what I do on non comp briskets and you can take from it what may help.

I trim all exposed heavy fat leaving a 1/4" to less of soft fat on the brisket cap.

The morning of the cook I fire up and while the cooker heats up I season the brisket. I run my cooker between 250°/275° and cook cap down with the point facing my firebox ( If reverse flow point towards the opening opposite the firebox.

At about the four hour mark my briskets are usually 165°/170° in the middle of the flat and my color is where I want it then I pan the brisket and foil cover. I monitor the temp in the middle of the flat till it hits 205° then I check for probe tender with a toothpick. 

If tender the brisket rests covered for at least 3 hours coming back down to 160° to slice.

I hope this helps. :)

Note: If you are doing a lower end choice or select add 1 cup beef broth to the pan.

 

[cksteele]

well is it a long brisket  or a thin one? or is it thick?   if the flat is long and thin you run a chance of parts of it drying out. so if its thin near the end you might just be better off trimming a couple inches off the flat.

and if its thick on the point then try to trim as much of the deckle fat off it so it thins it out so it cooks more evenly. also what grade is it is it choice or prime? if its a prime brisket it should  have more fat in it so drying out shouldn't be an issue.  but if its a  choice brisket  you do run that risk,  best thing to do is wrap earlier then normal 

 

[doublecrash]

The only time I separate the two is for competition but that is a super trim for turn in pieces.
I can offer what I do on non comp briskets and you can take from it what may help.
I trim all exposed heavy fat leaving a 1/4" to less of soft fat on the brisket cap.

The morning of the cook I fire up and while the cooker heats up I season the brisket. I run my cooker between 250°/275° and cook cap down with the point facing my firebox ( If reverse flow point towards the opening opposite the firebox.

At about the four hour mark my briskets are usually 165°/170° in the middle of the flat and my color is where I want it then I pan the brisket and foil cover. I monitor the temp in the middle of the flat till it hits 205° then I check for probe tender with a toothpick. 

If tender the brisket rests covered for at least 3 hours coming back down to 160° to slice.
I hope this helps. :)
Note: If you are doing a lower end choice or select add 1 cup beef broth to the pan.

So u don't even monitor the the temp of the point?

 

[doublecrash]

well is it a long brisket  or a thin one? or is it thick?   if the flat is long and thin you run a chance of parts of it drying out. so if its thin near the end you might just be better off trimming a couple inches off the flat.
and if its thick on the point then try to trim as much of the deckle fat off it so it thins it out so it cooks more evenly. also what grade is it is it choice or prime? if its a prime brisket it should  have more fat in it so drying out shouldn't be an issue.  but if its a  choice brisket  you do run that risk,  best thing to do is wrap earlier then normal 

I haven't bought it yet but what you are saying makes sense. The ones I have seen are longer and thinner on the flat. I'll be sure to find a thicker one. Thx

 

[kam59]

No Sir I never monitor the point. The point is the moisture portion it can take care of itself. I monitor the middle of the flat section.

 

[kam59]

I am cooking a 15.7 lb. select today for a friend I just put it on the cooker here is a pic of the probe placement.

unnamed.jpg

• kam59
• Jun 24, 2017

 

[doublecrash]

Oh nice!  I see what your saying.  How did it turn out?   How long did it take you?

 

[kam59]

 
Oh nice!  I see what your saying.  How did it turn out?   How long did it take you?

8 hours including the rest. It was a hot and fast brisket doublecrash.

Here is a link to the cook.

http://www.smokingmeatforums.com/t/264627/brisket-ribs-and-chicken-brisket-pics