Looking for old brisket thread

[mike1ranger]

So, throwing darts here hoping one sticks...I'm doing my first brisket for Christmas this year and have read a ton on here over the last several months. A while back I came across a lengthy thread that started several years ago that had a ton of good info. I wanted to go back and re-read that thread but can't find it. I know, I know, there are a lot of brisket threads out there but I'm just going out on a limb on the chance someone may know what I'm even talking about. Pretty sure it survived and saw activity over several yrs and was the one thread I had seen that had the most activity related to brisket. Beyond that I can't remember anything else that might help identify it. Thought it would be easy to find again but I guess not.

 

[Rafter H BBQ]

This it?

https://smokingmeatforums.com/posts/1726703/

 

[mike1ranger]

This it?

https://smokingmeatforums.com/posts/1726703/

Well, that wasn't the one I was thinking of but I don't think I read through that one so looks like I'll be going through this one too. Thanks.

 

[SmokinAl]

Tyr this one.
https://smokingmeatforums.com/threa...sconception-of-the-1-to-1-5-hour-rule.166136/
Al

 

[mike1ranger]

Tyr this one.
https://smokingmeatforums.com/threa...sconception-of-the-1-to-1-5-hour-rule.166136/
Al

That wasn't it either but I did see this one and it's great. Appreciate it...if nothing else some great info is being shared again.

I'm trying to remember how the post I'm thinking of started...Pretty sure it started something about his process and it would cause some controversy (fat up or down, wrap or not, etc) to other methods. I know that's vague but just can't remember the details other than being a great thread.

 

[PerazziMx14]

Please remove

 

[mike1ranger]

Since this is your 1st attempt why not hedge your bet do your brisket a day early to confirm it comes out edible. Then you can reheat Christmas day and serve when you are ready to eat. Brisket reheats very well.

To me on a BGE where I don't have to add for fuel brisket is:

Light the egg and put in the water pan 50/50 ASG/water and let stabilizer for an hour or so at 225*

While egg is heating up I unpack the brisket trim the fat cap then apply kosher salt, black pepper and sugar in the raw over the entire surface. Once the egg is up to temp place the brisket over the water pan insert a thermometer in the thickest part of the meat close the lid and walk away for 10 to 12 hours. After 10 or 12 hours I open the lid and have a pitcher of water by my side if the pan needs water I add it if not close the lid and wait another 4 to 6 hours until it reaches 190* internal. Once this happens I wrap the whole brisket in a double layer of foil and place in a cooler lined with towels to rest and hold the brisket for up to several hours.

I always plan on my brisket to be done 2 to 3 hours early. This eliminates a room full of hungry people starring at you while you wait for the brisket to finish getting up to temp. It also allow me to use the BGE for preparing side dishes.

Well, you're not far off on my plans. It's going to happen anyway and I have a back up plan just in case. I've read a ton on it so one way or the other I'm going to give it a whirl. Just had hoped to re-read some of the info so as to not miss something...thought that part would be easy enough. But, like I said, she's going on and we'll see what happens.

 

[mike1ranger]

Found it.

https://www.smokingmeatforums.com/t...ed-brisket-defies-conventional-wisdom.118043/

 

[tallbm]

I just checked the initial posts of that thread.
I have no qualms with people leaving all the fat on a brisket. Hell 95% of the brisket my family cooks is done that way and they produce fantastic brisket.

I have personally have moved to the practice of trimming AND cutting down the fat BUT I wouldn't fuss if I left the top layer of fat on a brisket while doing my trimming.

I have found that the major benefit of trimming "properly"is not from removing the top layer of fat but from cutting the brisket so that:

1. The flat has a uniform thickness so the thin portions at the end of the flat don't burn up or dry out
2. Portions of the meat that stand out/hang off don't burn up or dry out
3. I avoid waste! I save the good meat I trim off and turn it into burnt ends rather then it burning up and becoming unusable crust that is cut off and thrown away after the brisket is cooked. That stuff is basically burnt up and inedible.
4. I save beef fat for sausage and sandwich meat making in the future

I solved almost all of my brisket deficiency and waste issues by trimming.
Also if I was leaving the top layer of fat on the brisket I think that I would still remove most of the deckle. It's that real big and hard chunk of fat between the point and the flat that goes all the way to the side of the brisket.

Here is an image I marked up to explain my flat trimming. Best of luck on your smoke :)

 

[mike1ranger]

I just checked the initial posts of that thread.
I have no qualms with people leaving all the fat on a brisket. Hell 95% of the brisket my family cooks is done that way and they produce fantastic brisket.

I have personally have moved to the practice of trimming AND cutting down the fat BUT I wouldn't fuss if I left the top layer of fat on a brisket while doing my trimming.

I have found that the major benefit of trimming "properly"is not from removing the top layer of fat but from cutting the brisket so that:

1. The flat has a uniform thickness so the thin portions at the end of the flat don't burn up or dry out
2. Portions of the meat that stand out/hang off don't burn up or dry out
3. I avoid waste! I save the good meat I trim off and turn it into burnt ends rather then it burning up and becoming unusable crust that is cut off and thrown away after the brisket is cooked. That stuff is basically burnt up and inedible.
4. I save beef fat for sausage and sandwich meat making in the future

I solved almost all of my brisket deficiency and waste issues by trimming.
Also if I was leaving the top layer of fat on the brisket I think that I would still remove most of the deckle. It's that real big and hard chunk of fat between the point and the flat that goes all the way to the side of the brisket.

Here is an image I marked up to explain my flat trimming. Best of luck on your smoke :)

Sweet, more great info. Gramps is 92 and his eyes lit up when I told him brisket for Christmas...good thing he's not a picky eater and he'll eat it even if it doesn't turn out good. But, I'm thinking I'll nail it on my first try. Thanks for the additional info!

 

[tallbm]

Sweet, more great info. Gramps is 92 and his eyes lit up when I told him brisket for Christmas...good thing he's not a picky eater and he'll eat it even if it doesn't turn out good. But, I'm thinking I'll nail it on my first try. Thanks for the additional info!

No problem.

Oh I make my burnt ends the following way.

I take a foil pan and I double foil it (yes double foil a foil pan).
I place the pan on the rack under my brisket to catch the drippings.
I throw the good meat I trimmed off my brisket into the pan in a clump like formation like its all one piece of meat.
The meat in the pan then braises in the juices and basically becomes burnt ends or is very tender fall apart meat. About 90% of the meat is burnt end texture.

When the smoke is done I simply just put the brisket into the pan and then wrap the foil around the brisket (hence the double wrapped foil). This way all of the juices and drippings and the burnt ends, etc. are all wrapped very tight and very well.
I take the double wrapped brisket and wrap in 3 bath towels and let it set on the counter for about 4 hours when I plan to server.

When serving time comes I remove the towels. Place the foil wrapped brisket back in the foil pan and unrwap the foil.
I move the brisket to a cutting board and slice. I then place it all back in the foil that is in the pan.
Now I can wrap my left over brisket with the same foil and place the pan with the brisket in the fridge.

Nice and efficient :D