Brisket Help Please

psycho dad · Feb 28, 2012

Hey Guys,

I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:

I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?

Also, can someone explain burnt ends to me?

I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?

Thanks!

- Jay

bama bbq · Feb 28, 2012

Psycho Dad said:
Hey Guys,

I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:

I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?

Also, can someone explain burnt ends to me?

I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?

Thanks!

- Jay

The packer is the complete brisket which is comprised of the flat and point. Tri-tip is a different cut - a triangle shaped muscle from the bottom sirloin.

Burn ends are those edges of a brisket that get very well done (aka burnt) but are still great treats. A lot of folks cook a packer, then seperate the point from the flat and cube the point, put it back on the cooker to make burnt ends. I like the point for slicing so I just slice the burnt ends from...the burnt ends.

I like a doctored up commercial sauce but have been known to make my own. I haven't tried Dutch's mahogany sauce recipe.

Recommendation on a beginner's cook is tough and is going to be a personal call. I'd say get a flat and go for it. ...but a tri-tip is a good cut. In fact I just used left overs from my last tri tip smoke for fajitas tonight.

sprky · Feb 28, 2012

When I do brisket it is a full packer. I have too cut it in 1/2 to fit the racks of my smoker. As for tips Low and slow is the key, don't trim allot of the fat off before ya smoke, I normally trim to round 3/8 inch or so but others don't trim at all, which I am going too try with my next brisket. For sauce I use what ever is on sale and doctor it up. I myself don't use sauce for say I use aujus I make from the drippings of the brisket.

s2k9k · Feb 28, 2012

sprky said:
When I do brisket it is a full packer. I have too cut it in 1/2 to fit the racks of my smoker. As for tips Low and slow is the key, don't trim allot of the fat off before ya smoke, I normally trim to round 3/8 inch or so but others don't trim at all, which I am going too try with my next brisket. For sauce I use what ever is on sale and doctor it up. I myself don't use sauce for say I use aujus I make from the drippings of the brisket.

When you cut your brisket in half do you just cut it right in half or do you separate the point and flat?

psycho dad · Feb 28, 2012

good question, and how do you separate them?

raptor700 · Feb 28, 2012

Here's a great tutorial by Pit4brains

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

psycho dad · Feb 28, 2012

great post, thanks Raptor

sprky · Feb 28, 2012

S2K9K said:
When you cut your brisket in half do you just cut it right in half or do you separate the point and flat?

I just slice it in 1/2

SmokinAl · Feb 29, 2012

Good luck Jay & don't forget the camera.

smokinhusker · Feb 29, 2012

Good info and good luck!

psycho dad · Feb 29, 2012

Thanks for all the encouragement and advice guys. Unfortunately, I' ve hit a roadblock. Apparently none of the grocery stores in town carry briskets.All I can find are these little pink corned briskets, I don't think that's what I want. I guess I'll try to get out to Sam's Club tomorrow and see what they have. I'm not giving up yet!

ronrude · Feb 29, 2012

Super Walmart and Sam's have good brisket. I, like Sprky, also cut mine in half. Some Wrap in foil with moisture of some kind when the internal temp hits around 150 or 160 to keep them moist. I haven't tried it myself yet. You can do a search for brisket to get a bunch of ideas.

psycho dad · Mar 1, 2012

Okay, I stopped by Sam's tonight and pick up a 5 lb flat. That should be a good size for a first time.

I also picked up 2 12lb Boston butts at $1.58 a pound, so next weekend is taken care of.

I'll start a new thread Saturday with pics of the smoke.

Thanks again everyone!

- Jay

sprky · Mar 2, 2012

Cool beans I'm in

tyotrain · Mar 2, 2012

Keeping an eye on this one.

Sent from my iPhone using Tapatalk

Have fun and Happy smoking :)

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