Brisket

[Chottobaka]

If it were me, and I was only cooking the points, I would not wrap. I would simply cook at 250 until probe tender and roughly 200-203 degrees.

It’s been my experience that the point is much more forgiving than the flat, as there is a lot more fat. I also wouldn’t worry about wrapping as you are less likely to over cook, or dry it out.

If you’re going to wrap do it in butcher or peach paper and I guess you could add liquid, but I wouldn’t bc again, that point is fatty and full of juices.

I would think that the hold time you mention above would be just fine.

I hope this answers your questions.

Thanks! What you are saying makes perfect sense, given the fact that I working with only points. I will decide whether to wrap based on temp and sight.

 

[73saint]

Thanks! What you are saying makes perfect sense, given the fact that I working with only points. I will decide whether to wrap based on temp and sight.

I think that’s a good plan.

 

[Charcoal Chump]

That looks awesome, I am working up the nerve to try my first brisket real soon.

 

[gmc2003]

Really nice job on that brisket, I must have missed this post somehow.

Point for sure.

Chris

 

[73saint]

That looks awesome, I am working up the nerve to try my first brisket real soon.

Thanks, it was so good the leftovers were gone quickly.

Really nice job on that brisket, I must have missed this post somehow.

Point for sure.

Chris

Thanks Chris, I appreciate the kind words. I think brisket has to be our absolute favorite.

 

[Hennessy]

That looks fantastic - incredible bark! Great idea of the trimmings basting the brisket. This is giving me more courage to try my own brisket soon. Thanks for sharing.

 

[dr k]

I love that bark! Kroger has the first whole packer briskets I've ever seen on sale at $1.99/lb. in my area through this Tuesday. I was holding out for a prime packer at Costco but this price and being close by swayed me for the choice grade. Some of the flat ends tapered very thin which would be trimmed for burger because it would burn up. Then I found a thick uniform flat all the way to the end. It's 19.8lbs untrimmed and I'll do it naked at 275 the whole time. I'll baste with the trimmings above like I do hams. Just trying to figure out when to put in the trimmings. Right away or wait a few hours and If I should just Kosher salt and pepper or use a BBQ rub. Since the PID controller has no over shooting temps I figure I want to maximize bark and keep it super simple at a constant 275.