Decisions

[crankbolt]

Hello Fellow Smokers,

 Going to be doing my first brisket on Sunday.... should I start with a packer or flat cut ? Cannot find Briskets at the local grocery stores. Can get at one of my favorite butchers... Salem Prime cuts. Price is $3.99 a lb. Good price/average? Packer or flat....eager mind need to get some opinions. Made my own Rub with Brown sugar, cumin, Cheyenne, garlic powder, onion powder,salt and pepper. The family is not big on a heavy bark. So intentions are to smoke low 225-250 for a couple of hours and get the bark to an acceptable color...LOL my choice. Wrap it and then cook to 200 degrees internal. Any advise beyond what is stated would be most appreciated... Thanks !

 

[chef jimmyj]

My preference in descending order, Point, Packer, Flat. Smoke until tender 190-195 but not falling apart...JJ

 

[SmokinAl]

Yep, what JJ said!

Al

 

[crankbolt]

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• crankbolt
• Aug 5, 2017

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• crankbolt
• Aug 5, 2017

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• crankbolt
• Aug 5, 2017

Good Morning Fellow Smokers,

 Thanks for the information. Got to my butcher this morning and decided to go big or go home. Picked up a very nice Packer Brisket...no to big considering its only the family. 12 lb. Brisket.... Been getting lot of info from this great site. Awesome to be a part of this family. Stay tuned :) Trimmed and gave it the rub down....Chillin in the fridge.

 

[jokensmoken]

Nice start...looking forward to the Qview...
And tenderness is more important than IT for checking doneness.
IT is a great indicator for when it's close...but it's done when the flat is probe or skewer tender throughout...regardless of IT...I've had them done as low as 185°-188° IT and have had them need to get over 205°.
Dont fret the point...it has so much fat it'll definitely be tender before the flat and contains so much more fat it'll still be moist when the flat is done.

 

[crankbolt]

Thanks, definitely using a meat probe. When I originally considered starting to smoke, I was told by a gentleman is Tennessee who has been smoking for more the 50 yrs he cooked his until 200, then let rest in a cooler for a couple of hours. Is it true the brisket should jiggle like jello when done?  Time is just a guess on what I have read...Temp will be the deciding factor for me.My plans are to give it a few hours in the smoker to get my desired color and bark...The pull and wrap in butchers paper(if I can find it) or aluminum foil until 200 is reached. I am hoping it comes out as well as my last few smokes. I have read and learned a lot on this and other forums.The information/hints are most welcomed by all. Stay tuned. I will keep posting progress and look for opinions. Thanks and Smoke on !

 

[jokensmoken]

Yes a brisket is jiggle when it's done.
Tenderness is more important than temperature when checking doneness...I've had tough flats at 200°F...when the internal temperature gets close to where you think it's done, stick a skewer or long probe into the flat in several places...
It should slide in like warm butter...if it doesn't it's not done EVEN IF your internal temperature is 200°.
It's done for food safety purposes but if it feels tough...if you feel resistance when you slip the skewer in the flat it'll be a little dry and chewy...

Walt.