My 3 pound briskets

[weedeater]

Sounds like it is going to be good!
Be sure and post some pics.

Weedeater

 

[Rinowski]

Resting, longer than 15min on the counter, is not only overrated it is unnecessary. Done is done and resting does not make it MORE DONE! Done is defined as probe tender, no resistance, and a few minutes for the juices to settle is all you need. The biggest fallacy is resting a butt to be pulled. You pull pork in a pan and mix in any meat juices and finishing sauce anyway so what difference does it make if you rest it? Cooler resting does have a place and is useful. If the most is ready but guests are not, place the meat in a cooler...BUT...A word of caution. The meat in the cooler is at a surface temp of 225+, it will continue to cook. If you achieve that magic that is brisket that is tender but sliceable and cooler rest it, you will likely end up with falling apart meat after a couple hours in the cooler. So practice your art then PPPPPPP no rest needed...JJ

Chef jimmy those are interesting points you make and points I’ve often wondered myself! With meat being so expensive and time consuming though it’s hard for me to skip the rest after hearing so often how critical it is!

 

[Rinowski]

Here is the first cut on the smaller brisket. It was primarily flat with a chunk of point still attached but a good margin of the cut was the fat that separates the two.... I kind of pulled up on the point and lightly cut the fat portion and it separated EASILY. The meat itself was very tender and moist with AWESOME flavor! It sliced well and pulled apart easily. I was SUPER impressed with it!!! It was easily some of the best brisket I’ve ever had and I’m glad I stuck to the plan that I had made ahead of time. The two briskets fed my family of five with meat still left over. Can’t wait to do a full packers cut next time!

 

[Rinowski]

This is either side of the first brisket after I separated the point from the flat. This is just showing how much fat was in there. I trimmed most off before slicing

 

[Rinowski]

First cut of the second brisket. Similar to the first with a big line of fat running through it. I followed the same procedure cutting it at the fat and then slicing.

 

[Rinowski]

Finished product. VERY happy with quality and flavor of meat. For 40$ though it would make a lot more sense to buy a full packers cut for a little bit more and have twice as much meat

 

[Rinowski]

Good color and smoke ring

 

[Rinowski]

Sweet tea bc I’m from the south

 

[chef jimmyj]

That all looks great.
There is nothing wrong with resting if that is what you think you need to do or like to do. You shouldn't always go by what Everyone says, look at options. The Greatest Generation had or bought small farm fatty, flavorful heritage Pork and ate it Dried Out and way overcooked because, " Everyone said it had to be that way or you get sick!
My point was, there is no " need " to rest one, two, three, hours if the meat is done to your liking. Many members panic because the meat is perfectly done, the table is set and guests are hungry but...The meat has not rested in a cooler for X hours like so many claim is critical!!!...When you fire Burgers, Dogs or Steaks on the grill. Do you serve when they are Done, or cooler rest three hours? How about Thanksgiving Turkey? A 9 pound Med/rare Beef Rib Roast? A big ol' pile of Southern fried Catfish? It's all the same. Meat is meat and Done is when it comes off heat at the desired tenderness and IT such as 120 for Rare, 130 Med/rare, 140 for Med...195 for bite through and 205+ for falling apart, aka it's Done. I am not trying to prove anyone wrong of start an argument. Just pointing out options...JJ

 

[tallbm]

I'm glad it all turned out well for you!
How awesome was the point portion!? It is the best part in my opinion and I can't believe people do weird things with it or prefer to separate the point and flat and such. The point is amazing!

 

[Rinowski]

Oh ya the point was really good! I love it all! Thanks everybody for the input first time posting I didn’t realize how big of a response id get! I’m already working on another smoke for next week just trying to figure out what meat I want to do! I’ll chronicle that cook as well!

 

[apascuma]

I live in Germany and its next to impossible to get a Packer Brisket. What I get is 7-10lb flats with all the fat off one side and a mixed fat cap on the other -choice depending. I have run a number of these in my RECTEC 680 over the past two years and have gotten to the point where Americans asking me to cater their promotion and retirement events with Brisket and Pulled Pork (pork shoulders). I run my brisket for about 14 hours - and have never pushed past about 205 on the maverick. I don't crunch - I only use Oakridge BBQ Signature Brisket Mix- and when I pull it, I wrap in brown butcher paper -set in my Yeti wrapped in towels for another 2-3 hours.. I'm not an Aaron Franklin but I feel its gotten pretty foolproof for flats. See attached for what I'm talking about!

 

[Rinowski]

That looks really good!