Brisket going on stickburbner and question

[motolife313]

So is this a normal way to separate point from flat, by just chipping in half? Or is it a hash way to do it? Meat came out good last time so I ain't complaining and seems I get more thicker more. Just wondering.

Going to push out the smoker soon and get my wood ready. Planing on using cherry and oak and some walnut. Did a brine last night and going to inject today. Paid 4.59 for this choice flat. Little over 6 pounds. I'll get some pics up

 

[motolife313]

This is the flat end

 

[Rings Я Us]

That piece came just like that?
They trimmed all the fat off .

 

[Rings Я Us]

Should be separated this way to get both cuts by themselves. If you buy a whole one.

Good luck out there.

 

[motolife313]

We are looking at the bottom of the brisket in this pic. Fat is on the other side. That's kinda what I though. He was showing me another way to cut it from your pic so I said just go ahead and cut it in half like u did last time. Maybe I'll try someone else next time. He had to take it in the back to ask someone so maybe he misunderstood them idk lol

 

[SmokinAl]

That is one good looking flat!
I smoke my flats in a pan with some French onion soup, carrots, celery, onions, & garlic.
I smoke it fat side down, sitting right in the soup & veggies.
No wrapping, when it's done (200-205 or probe tender) I pull it out & let it rest on the counter, while I make an AuJus from the pan drippings. I boil down the pan juice with some red wine & simmer it for 15 minutes, then strain it & this will be my AuJus for the brisket. You can add any spices to the AuJus that you like, to make it your own.
Then slice the brisket across the grain & drizzle it with the AuJus!
Al

 

[motolife313]

Thanks Al! It is nice looking. The point was huge on it and I bent the brisket around a little and it was really flexible unlike Walmart briskets that feel like a brick. The needle for injecting took some muscle to get in a few spots tho but thanks for the tips. I wanna get all chef crazy like u soon. I just tossed it in the rack and put clean drip pan under it and going to separate the juices with clear cup and turkey baister when done and squirt over slices. I'll get some pics up if my slow wifi can handle it

 

[motolife313]

Fire box and 1 hour in. Couple nice pieces of walnut on. I'll take a meat pic around 3:30 when I put the probe in. Cooking at 250

 

[motolife313]

The cooker this morning. Little rain. I'm going to make a cover with 4 5gallon buckets filled with concrete and pvc pipe and tarp with bunge cords so it portable and I can move it out of the way

 

[motolife313]

6 hours in and it's at 186 degree. Never even opened the door until putting the probe in at 6 hours and gave it one spritz of apple juice aswell.

 

[motolife313]

All done took 8 hours then a 1 hour rest. Flavor was good but wasn't as tender as I wanted it. The last one I did had more marbling in it but looks like it's hit and miss. Used mainley oak and some walnut and little cherry and little plum. Took it to 202 degree. I though it was going to be really tender by how the probe was going it. The piece of meat was jiggling pretty good when probing couple times when pulling off.

 

[motolife313]

 

[motolife313]

Looks like butcher got a little excited and chopped of that piece of fat, so I took some skim cuts in a few spots and patched it while cooking, that's the pieces behined brisket . Is 1 hour rest not enough? Last time I let rest about 3 hours and it was super tender

 

[Rings Я Us]

Double liked. :cool:

 

[tbrtt1]

Looks good to me.

Did you probe the point? That will always feel soft and tender be for the flat does.

 

[motolife313]

Thanks, This is just the flat