brisket, brisket w/ view

Discussion in 'Beef' started by hillbillysmoker, May 31, 2008.

  1. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    I did two brisket points for pulling and two brisket flats for slicing. Turned out awesome.





     
  2. doctor phreak

    doctor phreak Smoking Fanatic

    hillbilly looks real good...nice work...i'm doing a briskit today..14 pounder
     
  3. chargrilled

    chargrilled Meat Mopper

    Excellent lookin grub man!! WOW, hope mine turns out just like er.[​IMG]
     
  4. goat

    goat Smoking Fanatic OTBS Member

    Really nice looking brisket there.
     
  5. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Great looking brisket and nice job with the q-view. *points*
     
  6. audioxtremes

    audioxtremes Smoke Blower SMF Premier Member

    Looks tasty. I have never pulled a Brisket. You pull for sandwiches?
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Good to see ya back 'round, Bill... Top notch Q as always too!
     
  8. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Thanks AudioXtremes. Yes we pull for sandwiches, use it to make gravey, use it in spaghetti sauce, use it to make chili for hot dogs....multi useful. Thanks Richtee...good to see you again also.
     
  9. gobbledot

    gobbledot Meat Mopper

    Hillbilly can I ask a stupid question? Can you explain the difference in a point and a flat? I would like to do a brisket, do you have to do any special things to them or do ya treat them like a butt? I saw some in the local grocery the other day but I think they just called them a brisket not a brisket point/flat. Thanks..
     
  10. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Hi Jim, First of all there are no stupid questions. I will be glad to help all I can. You can private message me if this doesn't answer your questions. This link has a great explanation of brisket and its parts.

    http://www.virtualweberbullet.com/brisketselect.html

    I treat it as follows:

    Rub with yellow mustard and dry rub the night before. Wrap in plastic wrap and refrigerate.

    The next day I smoke at 210 degrees. I use 4 hours of hickory smoke. I do the points and flats separately. I take the flats to 195 internal temp. and ftc for several hours before slicing. I take the flats to 200 internal temp. and ftc for a few hours before pulling it into pulled beef.

    Don't expect this to be a fast process. Just be patient and wait for your rewards as it will take several hours.

    Every smoker will have his or her special method for brisket and you will hear many variations from different folks. This is my preferred method but don't be afraid to draw from the knowledge of others.

    Hope this helps.
     

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