14 lb brisket

Discussion in 'Beef' started by mike5051, Sep 23, 2015.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I smoked a 14 lb whole packer today for 18 hrs.  Temp was between 225 and 250, never got above 250 the entire time.  It was a USDA select and super flexible at the store.  Took it off the smoker at 205 and wrapped in foil and towels for 2 hrs.  The brisket was mostly point, with a very thin section of flat.  It is tender and tasty, just seems a little different from what I've cooked before.  I ended up chopping the flat because I cut it with the grain! DOH!  The point sliced up nice and there is a ton of it!

    Mike
     
    bryce likes this.
  2. bryce

    bryce Smoking Fanatic

    Wow, Mike, that brisket looks awesome!! Nice bark, great smoke ring and it definitely looks tender for sure.

    Bryce
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Brisket! Nice Smoke!
     
  4. siege

    siege Smoke Blower

    Nice ! That looks eminenently edible ! My last packer got cut in half, and I just smoked the flat. The point is waiting for a special occasion. In what way was it different, and what flavor smoke did you use ?
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks great Mike!

    Just a simple suggestion, when prepping the brisket on the thin end of the flat, realize the direction of the grain (its easy to see then), and cross cut the corner off. That way it will always be obvious where you need to cut. Its easy and usually the brisket is so thin at that corner you'll not miss it because it will be the "most done". LOL

    I see nothing wrong with that brisket.
     
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Siege,

    It was different because it was more point then flat.  I'm not complaining, I love the fatty point slices!  I smoked it with hickory.

    Mike
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Bryce and Dirtsailor,  I appreciate it.

    Mike
     
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Foam!  

    That's a great tip about cutting the corner off.  I didn't expect to be slicing it in the dark, but 20 hrs cooking and resting put me there.

    Mike
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking Brisket, Sir!

    Disco
     
  10. twoalpha

    twoalpha Smoking Fanatic

    That looks tender and great color. [​IMG]
     

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