Brisket Experience

Discussion in 'Beef' started by jjp2, Mar 7, 2010.

  1. After smoking 3 briskets, 1 as halves and 2 wholes, here is what I've noticed....
    • All had good flavor and very tender
    • On the whole briskets, the flat was over done. It would break into to little bits trying to cut it
    • foiling and holding them, caused the bark to soften
    • cooking multiple meats in the smoker did not impact the estimated smoking time.
    Based on this, next time I think I'm going to split the brisket into the flat and point and cook them together but treat each as a seperate piece of meat.

    Has anyone had similar experience and does splitting and treating each as separate meat make sense?


  2. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I generally only do full packers. I will trim fat between the point and flat but not separate them completely. I start fat side up for 4-5 hours or 165* which ever comes first. Then I split them and pan the flat and foil the point. From that point on, I cook them for tenderness more so than temp. [​IMG]

  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    When i do big briskets, i like to seperate the point from the flat before I start cooking. This serves a few purposes:
    1. It makes the meat easier to handle and you can get more seasoning on it.
    2. The flat can be cooked to perfection and removed w/o having to handle and cut hot meat.
    3. The point can be cooked longer or made into burnt ends etc.
    4. It helps the brisket fit in a drum. Packers demand a horizontal if they are to be cooked whole.

    Here's one i did awhile back.. kinda short on the qview..
  4. This is exactly what I'm going to try next time. I have a vertical, not a UDS, but same thinking. Just want tender juice results.

    Love that picture. Did she get one when you came out all soot covered?

  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have only smoked one brisket which was last sat but I think if I were to get my hands on a full packer I would remove the flat from the point for sure. The flat I picked up was 6 lbs and I was done in 5.5 hours. I was expecting around 9 for sure. I wouldn't want to have to try and separate the point and the flat mid cook and have to deal with handling hot meat.

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