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?

    Thanks,

    John
     
  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..
    http://www.smokingmeatforums.com/for...ad.php?t=87542
     
  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?

    John
     
  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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