Brisket Help Please

Discussion in 'Beef' started by psycho dad, Feb 28, 2012.

  1. psycho dad

    psycho dad Smoke Blower

    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
     
  2. 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.
     
  3. sprky

    sprky Master of the Pit OTBS Member

    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. 
     
  4. s2k9k

    s2k9k AMNPS Test Group

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

    psycho dad Smoke Blower

    good question, and how do you separate them?
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    cvaglica likes this.
  7. psycho dad

    psycho dad Smoke Blower

    great post, thanks Raptor[​IMG]
     
  8. sprky

    sprky Master of the Pit OTBS Member

    I just slice it in 1/2
     
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck Jay & don't forget the camera.
     
  10. Good info and good luck!
     
  11. psycho dad

    psycho dad Smoke Blower

    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!
     
  12. ronrude

    ronrude Meat Mopper

    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.
     
  13. psycho dad

    psycho dad Smoke Blower

    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
     
  14. sprky

    sprky Master of the Pit OTBS Member

    Cool beans I'm in
     
  15. tyotrain

    tyotrain Master of the Pit

    Keeping an eye on this one.


    Sent from my iPhone using Tapatalk

    Have fun and Happy smoking :)
     

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