Brisket virgin here...

[rickypro]

I went to the store to get some wings and came home with a brisket.  I have smoked a chuck roast but never a brisket.

Flatandpoint.JPG

• rickypro
• Oct 5, 2012

Do I have the black line in the proper place to separate the flat and point?  I am not going to separate them until after I smoke it but was just curious.

It is a little over 9 lbs and I can't wait to dig into this thing!

I will probably wait a week or so to smoke it but I hope it turns out well.

I will update this thread with Q-view when I decide to tackle this thing.

 

[mballi3011]

First a brisket is a fun and long smoke. You will like it cause you can mess up some here and there and it will be fine. Now after you finished smoking it and let it rest (super important)  then you can cut into it. You will find a fat line between the point and the flat. You can just cut right thur that and then you will have seperated them. Personally I don't and slice my brisket whole and that way you get some fat with the 2 pieces of meat. After all in my book "Fat Is Flavor" 

 

[s2k9k]

Your line looks pretty close, here is a thread that should help:

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

After it is smoked it is real easy to separate, you can do it with a butter knife, it will practically just fall off.

Are you planning on making burnt ends with the point? IMO that's the best part about smoking a brisket!

 

[rickypro]

Dave,  I have never had burnt ends but from looking around here they sure look good so I may have to try that!

Here is a pic before going into the fridge.  Going to put in on smoker about 6 p.m tonight.

Brisky.JPG

• rickypro
• Oct 13, 2012

 

[oldschoolbbq]

Rickypro, if you getit right, you can take your hand and seperate the Point and Flat, you know its tender then.

The next Brisket I can afford, I'll prove my statement. The Point willalmost fall apart and the  Flat will slice nice with an electric Knife , or can be Pulled for Sammies.

Patience is the secret , put it in and leave it alone till done...No-Peeky  , if you're lookin', you're not cookin'...

 

[supercenterchef]

glad to hear you say that, mballi...I've always liked the taste and texture of whole sliced brisket--good to know I'm not alone!

 

[rickypro]

Here are the updates and results.

Brisket going on smoker

Sat1.jpeg

• rickypro
• Oct 14, 2012

Had some extra room on smoker last night so I filled it with wings!

sat2.jpeg

• rickypro
• Oct 14, 2012

Here are the wings we had for dinner last night.  A few BBQ with Sweet Baby Ray's and the rest tossed with Frank's Hot Sauce!  Smoked them for 1:45 at 230 then finished on the propane grill.  The best I have made so far.

sat3.jpeg

• rickypro
• Oct 14, 2012

Here is the brisket earlier today at IT of 285

sat4.jpeg

• rickypro
• Oct 14, 2012

Here is the final sliced product!  This is the first brisket I have ever cooked but I have to tell you I have not eaten one anywhere else that was any better!  Very juicy and flavorful.

Thanks for all the posts and help along the way from the folks here.  I was hesitant but I would smoke another one in a minute!

sat5.JPG

• rickypro
• Oct 14, 2012

I didn't have much extra time today so I just sliced it whole.  Will do burnt ends next time.

 

[jwbtulsa]

IT of 285? Seems a little high. Mine are off the grill after hitting 190. Wrapped and into the cooler to rest for a couple of hours. They generally continue to raise in temp to about 200F. Super good stuff.
Glad yours turned out well.

 

[jwbtulsa]

There is an alternative cooking method that you might take a look at. It's the SmokyOkie Method for briskets. I refer you to the Beef section of the Forum. There's a sticky detailing the method. I have had several USDA prime briskets and they lend themselves well to this method. Great beefy flavor. Super, super tender.

 

[rickypro]

IT of 285? Seems a little high. Mine are off the grill after hitting 190. Wrapped and into the cooler to rest for a couple of hours. They generally continue to raise in temp to about 200F. Super good stuff.
Glad yours turned out well.

That should say 185 degrees. Typo.

 

[vegassmokeout]

 

[so ms smoker]

   Looks like a winner. Congrats!  I know my first brisket was intimidating, I didn't want to screw up a $40 piece of meat! But with a little research on this site, it came out great.

  Mike

 

[whistlepig]

Good looking brisket!

 

[jwbtulsa]

Hope it tasted as good as it looks! I have one about to come out of the heat in fifteen minutes. After my reply to your post, I had to pull out a 9# Prime packer for myself!

 

[jwbtulsa]

Hope it tasted as good as it looks! I gave one about to come out of the heat in fifteen minutes. After my reply to your post, I had to pull out a 9# Prime packet for myself!