Time to go big

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muralboy

Smoking Fanatic
Original poster
Jul 17, 2015
554
104
Chicagoland
I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
  
Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight.  Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225.  Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later).  A little surprise it didn't take longer.

Pulled, wrapped in towels and kept in a cooler until time to serve.  Slice up the point for the immediate meal.  Plan on cubing the flat and saving for burnt ends.  

Good results, but always room for improvement right!  May try holding off the wrap until the rest next time to get a deeper smoke ring.


Seasoned and into the fridge overnight


Before the wrap


Point cut away and sliced
 
That looks great!

I think the point is the best part of a brisket.

Most guys cube the point for burnt ends and slice the flat.

Be interesting to see how your burnt ends come out cubed from the flat.

Points for going big!

Al
 
M
That looks great!

I think the point is the best part of a brisket.

Most guys cube the point for burnt ends and slice the flat.

Be interesting to see how your burnt ends come out cubed from the flat.

Points for going big!

Al

Hi Al

Thanks for the reply.

This is my first time doing a full brisket and first go at burnt ends. Is there a reason why most use the point for the ends vs the flat? Also any suggestions on making them?

Thanks
 
B
Looks pretty good why did you double foil it
Richie

For much the same reason one would wrap ribs - to help the meat tenderize and retain moisture. Double foil to ensure a good seal and make sure I don't spring a leak while transferring or resting
 
Last edited:
B
For much the same reason one would wrap ribs - to help the meat tenderize and retain moisture. Double foil to ensure a good deal and make sure I don't spring a leak while transferring or resting
Okay I see it is just added protection,I do that with ribs also Thanks

Richie
 
M
Hi Al

Thanks for the reply.

This is my first time doing a full brisket and first go at burnt ends. Is there a reason why most use the point for the ends vs the flat? Also any suggestions on making them?

Thanks
Yes the point has more fat in it. Which will make the burnt ends more tender & juicy. If you cube up the flat it has a tendency to dry out when you put it back on the smoker.

Here's a thread I did a few years ago:

http://www.smokingmeatforums.com/t/105041/weekend-brisket-burnt-ends-qview-galore

Hope this helps,

Al
 
Last edited:
 
I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
  
Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight.  Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225.  Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later).  A little surprise it didn't take longer.

Pulled, wrapped in towels and kept in a cooler until time to serve.  Slice up the point for the immediate meal.  Plan on cubing the flat and saving for burnt ends.  

Good results, but always room for improvement right!  May try holding off the wrap until the rest next time to get a deeper smoke ring.


Seasoned and into the fridge overnight


Before the wrap


Point cut away and sliced
Nice looking smoke ring man., try wrapping in red butcher paper(unwaxed) instead of foil.,  and hold it on the pit the last few hours before resting it.
 
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