Smoking a market trimmed brisket?

Discussion in 'Beef' started by txjaws, Apr 30, 2009.

  1. txjaws

    txjaws Newbie

    I ordered two briskets and asked them to trim them a little bit for a smoker but when my wife came home with them they are market trimmed with decent marbeling but no layer of fat across the top. My mistake, I have never gotten them trimmed before and shouldn't have this time apparently.

    Now the big question, can I still smoke these or will they dry out too much? Can I do something like smoke the for 2 hours than move them to the oven? They were between 6-8 lbs before they were trimmed.
     
  2. roksmith

    roksmith Meat Mopper OTBS Member

    One way to make up for the lack or a fatcap would be to smoke it with a layer of bacon on top of it. That will help keep it from drying out.

    You could try a short smoke then foiling it, but you won't get a lot of smoke flavor.

    Just moving to the oven won't keep it from drying out.
     
  3. rivet

    rivet Master of the Pit OTBS Member

    You can smoke them just fine. Low and slow and remember to mop well. If you want, moving them to the oven is fine too, but in some places that's considered "cheatin'" [​IMG]

    May the TBS follow you where you go!
     
  4. txjaws

    txjaws Newbie

    Thanks for the advice, I saw something about putting the layer of bacon on a turkey to keep it moist so that sounds like it should help. Will the flavor of the bacon due anything to the taste of the brisket?

    Other than the bacon, how are trimmed briskets normally cooked?
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What he said. Don't worry, just smoke them.
     
  6. afreetrapper

    afreetrapper Fire Starter

    I'm with you don't worry just smoke them. And in my world finishing in the oven isn't cheating once you have the smoke which is within the first hour all you need is heat after that. Ive run out of propane and no backup so in to the oven we went.
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    I'd smoke it too. But I'd go a lot longer than an hour if you can before finishing in the oven. It'll continue to take on the smoke flavoring through the whole time on the smoker.

    The creation of the smoke ring will cease after a while but not the flavor of the smoke.
     
  8. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I say just go for it!
     
  9. txjaws

    txjaws Newbie

    Thanks for all the advice. Has anyone tried the bacon on top idea with a brisket? It seems logical. Maybe I will try one with it and one without unless someone says I should definitely do them both one way or the other.

    I am going to get a packer's cut and smoke that with the two trimmed briskets tomorrow. I feel like I need some extra meat anyways.

    I will be smoking them a day in advance so I can smoke the chicken and ribs on Saturday (day of the party). Any tips on what to do with the cooked brisket? I guess I am going to throw it in the fridge and then back in the oven to warm the next day. Does that make sense?

    Thanks again for all the responses.
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    I wouldn't think the bacon would hurt anything. You may pick up some of the taste, but don't see how bacon taste would be bad.
    Extra meat already cooked in the freezer is always a good thing for a rainy day.
    You could tent in foil and warm in the oven or steaming seems to be the preferred method.
     
  11. afreetrapper

    afreetrapper Fire Starter

    I didn't mean to stop at 1 hour I simply meant that if you have to finish in the oven you not loosing anything once you reached the point of maximum smoke permeation. Ive learned from old timers in the business of curing meat (owners and past owners of the locker plant I worked for as well as an acquaintance who ran a smokehouse for Oshe Meat Products/Farmland Foods in Topeka KS) professionally that meat will take smoke only up to a certain point and no more. That the smoke ring represents the depth that the smoke ring hence the smoke flavor has reached its maximum depth. That this tends to occur in the first hour.
     
  12. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

  13. txjaws

    txjaws Newbie

    Ok, all three briskets were smoked to 190 last night then foiled and into the fridge. What's the best approach to reheating them? I'm thinking in their foil at 200-220 in the oven but have no clue how long.

    Any advice from the experts?
     
  14. txjaws

    txjaws Newbie

    Ha, nevermind... I remembered I posted the same question last summer. I throw it in the oven foiled at 250.
     
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Smoke them as usual for half the time, then foil for the remaining time. They shouldn't dry out. Watch your temps by keeping them close to 225 °.
     

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