Brisket with lots of fat

[sandyut]

I ran out of saved brisket and picked up an 18lb choice FP at Costco for $5.89/lb. That hurt. They didnt have many so I did my best on picking one. Some were rock hard, the one that came home was bendy with some hard fat.

The trim was endless, removed nearly 6LB of fat. Ten years ago I would have saved it and made tallow. But thats off the table now. Nearly $36 of fat. Cant imagine how many pounds of fat were on the rock hard ones. Is what it is, get what you get.

Cook is rolling at 275. Snack bites were delish. 5 hours in, sitting on the stall. Looks good so far.

 

[GatorAGR]

I'm following closely as I'm planning a brisket next week. This will be my 3rd ever and I haven't been happy with either of the first two. I plan on going at 275 as well so I'm curious to know how long yours goes. So you were at about 12 lbs trimmed?

Oh and...where are the pics?

 

[sandyut]

I'm following closely as I'm planning a brisket next week. This will be my 3rd ever and I haven't been happy with either of the first two. I plan on going at 275 as well so I'm curious to know how long yours goes. So you were at about 12 lbs trimmed?

Oh and...where are the pics?

Yeah, I'll snap one in a few.

I run all of my briskets at 275 start to finish. I use Meat Church Holy Cow on all of them.

 

[sandyut]

Ok, Here is the half way snap for ya. Its in the sun so it looks more red than reality.

 

[sandyut]

I'm following closely as I'm planning a brisket next week. This will be my 3rd ever and I haven't been happy with either of the first two. I plan on going at 275 as well so I'm curious to know how long yours goes. So you were at about 12 lbs trimmed?

Oh and...where are the pics?

How did you do the first two and what didnt you like?

 

[luvcatchingbass]

So do you run fat cap down?

 

[GatorAGR]

Both on a Kamado Joe. First one was dry. I think I just didn't let it go long enough. Second one was much better, but still not as moist as I'm looking for. It's been a while, but I'm pretty sure I wrapped the first one in foil and didn't like the bark so I left the second one unwrapped. Both were done aiming for 225-250F on the grill, but I'm definitely going higher this time at closer to 275F. I haven't fully decided whether to wrap w/butcher paper at the stall or foil boat on this one.

 

[sandyut]

So do you run fat cap down?

always

 

[GatorAGR]

When checking for probe tender, I assume you use the flat as your decision point which will several degrees higher than when the point is ready?

 

[sandyut]

Both on a Kamado Joe. First one was dry. I think I just didn't let it go long enough. Second one was much better, but still not as moist as I'm looking for. It's been a while, but I'm pretty sure I wrapped the first one in foil and didn't like the bark so I left the second one unwrapped. Both were done aiming for 225-250F on the grill, but I'm definitely going higher this time at closer to 275F. I haven't fully decided whether to wrap w/butcher paper at the stall or foil boat on this one.

gotcha, 275 is a much better temp for briskets and butts.

I never wrap or boat or anything. cook till probe tender, then sheet pan wrapped in foil in the off oven for an hour or two. then dismember and vacuum seal for the freezer.

 

[sandyut]

When checking for probe tender, I assume you use the flat as your decision point which will several degrees higher than when the point is ready?

point is always probe done first. Flat is the deciding check for when done to pull.

 

[Displaced Texan]

I want to hear more about this fat cap up idea. I have always heard the fat side up helps to sort of baste the brisket while smoking, but who knows of that is true. Maybe the side on top gets more heat and it is smarter to have the "exposed" side on the bottom. Hmmm.....

 

[sandyut]

I want to hear more about this fat cap up idea. I have always heard the fat side up helps to sort of baste the brisket while smoking, but who knows of that is true. Maybe the side on top gets more heat and it is smarter to have the "exposed" side on the bottom. Hmmm.....

I read into this a long time ago. the fat cap down protects the meat from heat. I dont believe have the cap drip fat down really does anything.

 

[luvcatchingbass]

always

I've done it both ways int he past but at this point its probably been 3yrs since doing a brisket

 

[Displaced Texan]

I read into this a long time ago. the fat cap down protects the meat from heat. I dont believe have the cap drip fat down really does anything.

Yes...I'm thinking you are on to something here. I'll have to try it. I have noticed the bottom of my briskets are a bit hard sometimes. Probably too much heat exposure being on top. Thanks!