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Most recent Brisket Cook!

Discussion in 'Beef' started by Brisket Nerd, Feb 21, 2019.

  1. Brisket Nerd

    Brisket Nerd Newbie

    Just wanted to post a few pics from the most recent brisket I made. Cooked on my offset smoker using post oak logs and hickory chunks. Seasoning was just kosher salt/pepper.


    IMG_20190209_165038374_HDR (2).jpg
  2. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    W:emoji_astonished:w that looks awesome
    how long did you cook that one
  3. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Nice, it looks like you've lived up to your screen name.

    Point for sure.
  4. Brisket Nerd

    Brisket Nerd Newbie

    Thanks! This was actually for a competition I just did so I was a little rushed because I couldn't start until after a judge checked my meat at 6am. Separated the point from the flat at 6am, put both on at 6:30 am once my pit was up to temp, pulled them at 4pm and let them rest for an hour until 5pm.

    So total cooking time was a little over 9 hours.
  5. Brisket Nerd

    Brisket Nerd Newbie

    Thanks gmc. Top pic is the flat and bottom pic is the point. Turned out pretty dang good.
  6. normonster

    normonster Meat Mopper

    Man I wish that was in front of me right now. Breaksket.

    Brisket Nerd likes this.
  7. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Hot and fast still looks awesome we had a comp I did last year that we only had 8 hrs to cook one we could have it prepped and ready to go but uncooked
  8. BB-que

    BB-que Smoke Blower

    Looks awesome. I’ve been smoking for about 5 years but have stuck to pork and apps for the most part but I’m ready to try a brisket. Question for you since it sounds like you separated the flat and point before the cook. Is that what you’d recommend for a newb brisket cook?
  9. zwiller

    zwiller Master of the Pit OTBS Member

    LOOKS GREAT! Let's talk shop. What IT or toothpick test or? Looks like no wrap either. Bark looks killer.
  10. Brisket Nerd

    Brisket Nerd Newbie

    To quote one of my favorite bbq'ers Harry Soo, that's a 3 hour debate. Lol. That being said, it may yield better results to separate the point from the flat since it's your first cook. The reason I say this is because the point and the flat are often "done" at different times. If they are separate, you can monitor each section individually and pull each of them when they need to be pulled. Another thing is that they will be done much quicker if they are separated.

    There's really no right or wrong answer here. I separated in this instance because of time constraints. When I cook in my back yard I usually just leave the brisket whole.

    Pros to separation:
    Quicker cook
    More seasoning/bark on the outside of the meat
    Can monitor each section individually to check for doneness

    Cons to separation:
    More time spent trimming
    zwiller likes this.
  11. Brisket Nerd

    Brisket Nerd Newbie

    Looove talking shop. I usually pull anywhere from 195-210; just depends on when my temp probe feels 0 resistance. In this case it was 203.

    I did wrap in butcher paper but only after a good bark had developed.
    BigTurtle likes this.
  12. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Awesome give me some rolls and horseradish I'm ready to eat.


  13. In theory, as long as you have a probe in the flat, wouldn't it get done before the point always? Then separate and wrap the flat and put the point back on? Is that what you do when you are cooking at home?
  14. Brisket Nerd

    Brisket Nerd Newbie

    There's a few different heat zones in my pit. I like to position the brisket so that the point is in the hot zone and the flat is in the cool zone so that hopefully they balance out and finish at the same time. This is something I continually tinker with though. I'm my own biggest critic so I'm constantly revising how I bbq. That's what makes all this so fun in my opinion.
  15. BB-que

    BB-que Smoke Blower

    One more question, when you separate pew-cook, are you removing any fat from the seam between the point and flat or just separating? And I have no idea how big the seam or if there is enough fat to have to remove.
  16. That looks fantastic! How did you fare in the competition?

    What kind of offset are you using?
  17. Brisket Nerd

    Brisket Nerd Newbie

    I trim off all the ugly hard fat that won't render down. Other than that, I'll usually leave about 1/4 inch of fan on. I try to remove as much silver skin as possible on the mostly meat sides.
  18. Brisket Nerd

    Brisket Nerd Newbie

    2nd place.

    Just a regular old chargriller that I modded a little bit.


    Got a baffle, lid latches, extended the chimney, and plugged up some leaks. Also got a nice tel-tru thermometer for the lid.
  19. zwiller

    zwiller Master of the Pit OTBS Member

    I think each brisket is different. There is a bend test for this and you want it to bend. If it doesn't bend, it's fatty. I got this backwards on mine LOL and I kid you not there was like a few pounds of fat there...
  20. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Looks so tasty!