Smoking my first whole brisket tomorrow. Couple questions too

[motolife313]

ok so it's like 4 times thicker on the point end so I'm guessing I need to do some burnt ends or can I just cook it whole all the way out? And will the flat and point be cooked at the same doneness? If not when doing burnt ends what temp do I pull the point to chop up into cubes? Thanks! Got a prime grade from Costco. It's going on my stick burner at 250-275

 

[motolife313]

It's 17 lbs . I tried to pick out the one with thickest flat and thinnest point

 

[ab canuck]

In the past and what I have been doing, once prepped and ready in the smoker it goes, When its cooked to the toothpick test for me I pull it then separate the point from flat, wrap the flat and into the cooler it goes. The point then gets cubed and sauced then back into the smoker until I am ready to slice the flat or we get the desired finish on the burnt ends. Not sure if that is how it is done by everyone, but that is what I do. Good luck, looking forward to dome pics...

 

[SmokyMose]

Wow, that's a big one! It's going to take a while to cook. Please don't use the whole point for burnt ends. That's the best part of the brisket! If you're worried about the flat being done before the point, separate them and cook to temp separately. I've never done anything bigger than 12#, so you're out of my league, plus I've never done one of those Costco Primes (too expensive for me. I like the 10# to 12# "choice" ones from GFS).
Remember to check the grain before cooking so you can find it after... :)

 

[motolife313]

It was only 3.29 a pound. It was 2.99 a week ago. Everyone else is more $ for choice grade. I think I wanna practice cooking them together as one piece

 

[SmokyMose]

It was only 3.29 a pound. It was 2.99 a week ago. Everyone else is more $ for choice grade. I think I wanna practice cooking them together as one piece

Go for it! :)

 

[Rings Я Us]

When your ready to eat the main part of the finished product you can cut the point hunk off at about 6 inches off the end and make burnt ends while you eat.. Or do them in the oven in a pan covered in foil the next day.

Hope it turns out great!

 

[Bearcarver]

In the past and what I have been doing, once prepped and ready in the smoker it goes, When its cooked to the toothpick test for me I pull it then separate the point from flat, wrap the flat and into the cooler it goes. The point then gets cubed and sauced then back into the smoker until I am ready to slice the flat or we get the desired finish on the burnt ends. Not sure if that is how it is done by everyone, but that is what I do. Good luck, looking forward to dome pics...

If you're set up to be able to do it like above, from "AB Canuck", that's a Great way to do it.

Bear

 

[motolife313]

So I'm going to bring up the temp on the flat then cut the point off and cut it into cubes for burnt ends. How long do I put them back in the smoker? Couple hours? And should I stick the probe into the thickest part of the flat right?

 

[motolife313]

Btw I trimmed some fat and there was a whole lot of it, cut out 2 big pockets of fat so it will pry cook a lot faster now. Going to toss it in around 6 am and hopefully it will be done around 6pm then the burnt ends. Got to work Monday so hopefully it doesn't keep me up all night. Might just go 275 but I'd like to go 250.

And I seasoned it up with salt and pepper and put a citrus rub on it from Costco, then put it back in the fridge in a cutting board with brown bags over it

 

[SmokinAl]

I usually use 2 probes, one in the thick part of the flat under the point & one in the point.
If you position the brisket so the point end is facing the hotter side of your smoker, they should both get done around the same time.
I smoke mine at 270-280, and there is very seldom much of a stall.
Al

 

[motolife313]

There was a huge piece of fat in the pocket above the $. I left a thin layer of fat. There was a big pocket on the bottom side too


Thanks Al! That's what I did put the point on the right side of my smoker. I can adjust which side is hotter too depending on where my fire is in my fb. Hit the snooze a few times so it got on at 6:20 this morning. Brisket went on then I light the fire.

 

[motolife313]

Well this nice prime brisket came up to 190 in 9 hours at 275 mainley and some 250 aswell. Never sprizted it either. Looks all caramelized the whole time it was cooking from the fat rendering out. It felt like complete butter at 190 so I'm just keeping it in there till my fire goes out. The point came to pretty much same temp as the flat so I'm not going to do burnt ends. All just chop that up. It was like butter too when sticking the probe in.

 

[motolife313]

 

[Bearcarver]

Oh Yeah!!:)
Looks Mighty Fine from the Den!!
Like.

Bear

 

[motolife313]

Ya check out how juicey the cutting board is. Opend the door once to put bacon in after 3-4 hours. Super thick piece of bacon. That a 1/2" carbide burr with 1/4" shank and its thicker then the burr. It was really good I may go 1/2" 3/8 on my next batch of bacon. 1/2 that 10 pound bacon is already gone. Not sure o need to freeze it lol. If u zone in looks like piece of aluminum fell on the Bacon, still tasted good

 

[ab canuck]

Looks like it turned out great, Good job!!!!! Point Good looking bacon too....

 

[tallbm]

Awesome looking brisket!
I think you did the right thing just letting it all roll and keeping it together. It baffles me when people take the whole point and make burnt ends or do other stuff with it. The point is the best part in my opinion.
Hopefully you are finding what you like out of this experience and can go further with it as you do more brisket smokes :)