Maiden brisket voyage has started 🔥

[TimboBBQ!]

I don't think it's that bad! It looks very tasty to me. I'm always scouring for brisket tips. One of the things I'm hearing more and more is the importance of the rest. There are some that claim brisket should rest as long as it's cooked. holding at a temp of 140° to 160°? I know I've had em wrapped in coolers for up to 6 hours with excellent results.

Problem is, most of us are hungry when we pull em

Exactly!!

 

[JckDanls 07]

The Rest (in my mind) ... So if fat and collagen starts rendering down at a temp of 175/180... In theory (mine), If your IT at finished product is 203` and it's put in the cooler for the rest at that temp... Leaving a probe in it and watching the IT... It takes longer than an hour for IT to come down below 175/180... So to me the fat and collagens are still rendering down during the rest... Even though heat isn't being applied.. This is the reason they say a MINIMUM of a 1 hour rest...

 

[TimboBBQ!]

The Rest (in my mind) ... So if fat and collagen starts rendering down at a temp of 175/180... In theory (mine), If your IT at finished product is 203` and it's put in the cooler for the rest at that temp... Leaving a probe in it and watching the IT... It takes longer than an hour for IT to come down below 175/180... So to me the fat and collagens are still rendering down during the rest... Even though heat isn't being applied.. This is the reason they say a MINIMUM of a 1 hour rest...

I think I will probe it in the cooler next time. Never thought of that. I did leave it wrapped in the cooler for 2 hours. I was definitely expecting it to be jiggly and juice run everywhere. Only place that did was the point.

 

[SmokinEdge]

I think I will probe it in the cooler next time. Never thought of that. I did leave it wrapped in the cooler for 2 hours. I was definitely expecting it to be jiggly and juice run everywhere. Only place that did was the point.

Another tip:
When smoking brisket, the point will almost always probe tender before the flat. There is way more collagen to break down in a flat. So when you get close temp wise pay more attention to the flat than the point. The point is almost a given but the flats can be slow and cranky.

A dry flat is almost always undercooked, because if you overcook the flat it will be pull meat, it won’t dry out from cooking, but it won’t get juicy without enough time and temp to dissolve the collagen and that’s the magic of cooking the flat. So wait for it.

 

[TimboBBQ!]

Another tip:
When smoking brisket, the point will almost always probe tender before the flat. There is way more collagen to break down in a flat. So when you get close temp wise pay more attention to the flat than the point. The point is almost a given but the flats can be slow and cranky.

A dry flat is almost always undercooked, because if you overcook the flat it will be pull meat, it won’t dry out from cooking, but it won’t get juicy without enough time and temp to dissolve the collagen and that’s the magic of cooking the flat. So wait for it.

Will remember that on my next attempt! I am definitely going low and slow on the next one because I am used to that.

 

[SmokinEdge]

Will remember that on my next attempt! I am definitely going low and slow on the next one because I am used to that.

To be honest, when smoking a whole packer brisket by the time your flat is right the point may be technically overcooked and a little soft. So I balance the two and get the flat close enough but try not to go to far on the point. I’m really not supper picky but some people separate the point and flat. They cook the flat as brisket and when the point gets close they cube it up and make burnt ends. I think that is just silly and always keep the packer whole. Just remember that technically you are smoking two separate muscles that are joined together and have different structure and fat content.

Also never leave a probe in the point, even though it’s the thickest part, because it will finish faster and it’s very easy to have the tip of the probe in the big fat seam. Always watch that flat temp and probe feel. Check the point to for reference but really cook the whole packer for the flat not the point.

Btw, the point is my favorite plated, I’ll eat the flat but leave most of that for others.

 

[TimboBBQ!]

To be honest, when smoking a whole packer brisket by the time your flat is right the point may be technically overcooked and a little soft. So I balance the two and get the flat close enough but try not to go to far on the point. I’m really not supper picky but some people separate the point and flat. They cook the flat as brisket and when the point gets close they cube it up and make burnt ends. I think that is just silly and always keep the packer whole. Just remember that technically you are smoking two separate muscles that are joined together and have different structure and fat content.

Also never leave a probe in the point, even though it’s the thickest part, because it will finish faster and it’s very easy to have the tip of the probe in the big fat seam. Always watch that flat temp and probe feel. Check the point to for reference but really cook the whole packer for the flat not the point.

Btw, the point is my favorite plated, I’ll eat the flat but leave most of that for others.

I did it backwards probe was in the point the whole smoke. Now I know thanks!

 

[indaswamp]

leaving that 1/4" fat cap on the brisket also helps keep the brisket from drying out.....

 

[TimboBBQ!]

leaving that 1/4" fat cap on the brisket also helps keep the brisket from drying out.....

Definitely butchered the trim job! But I did learn by it

 

[1MoreFord]

I did it backwards probe was in the point the whole smoke. Now I know thanks!

Temp probe should be in the thickest part of the flat and you should probe for doneness there too with something the size of a chopstick or similar.

 

[schlotz]

I did it backwards probe was in the point the whole smoke. Now I know thanks!

Oops, yeah the probe needs to be in the thickest part of the flat. I basically smoke whole packers and the point just goes along for the ride, that is all attention is based upon the flat and when it probes tender.

Another point: if you pull the packer when the flat probes tender, remember to let it sit open on the counter until the IT begins to drop 10º or so. This tells you the cooking has ceased, then wrap and put it in a cooler with towels. If a whole brisket is pulled and goes directly from smoker to cooler it will continue to cook which can result in an overcook brisket.

 

[TimboBBQ!]

Oops, yeah the probe needs to be in the thickest part of the flat. I basically smoke whole packers and the point just goes along for the ride, that is all attention is based upon the flat and when it probes tender.

Another point: if you pull the packer when the flat probes tender, remember to let it sit open on the counter until the IT begins to drop 10º or so. This tells you the cooking has ceased, then wrap and put it in a cooler with towels. If a whole brisket is pulled and goes directly from smoker to cooler it will continue to cook which can result in an overcook brisket.

Another rookie mistake! Noted thanks!

 

[TimboBBQ!]

Your brisket looks great to me.
Looks better than the first one I did. Mine was not only dry but was very chewy also. After that I started buying the cheapest brisket that I could find. (Select) Changing small things each time till got consistent results.
Unfortunately now there are no cheap briskets to be had.

Yes sir nothing much is cheap anymore