Time to go big

Discussion in 'Grilling Beef' started by muralboy, Mar 13, 2016.

  1. muralboy

    muralboy Smoking Fanatic

    I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
      
    Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight.  Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225.  Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later).  A little surprise it didn't take longer.

    Pulled, wrapped in towels and kept in a cooler until time to serve.  Slice up the point for the immediate meal.  Plan on cubing the flat and saving for burnt ends.  

    Good results, but always room for improvement right!  May try holding off the wrap until the rest next time to get a deeper smoke ring.


    Seasoned and into the fridge overnight


    Before the wrap


    Point cut away and sliced
     
    tropics, disco and smokinal like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great!

    I think the point is the best part of a brisket.

    Most guys cube the point for burnt ends and slice the flat.

    Be interesting to see how your burnt ends come out cubed from the flat.

    Points for going big!

    Al
     
  3. tropics

    tropics Smoking Guru SMF Premier Member

    Looks pretty good why did you double foil it

    Richie
     
  4. muralboy

    muralboy Smoking Fanatic

    M
    Hi Al

    Thanks for the reply.

    This is my first time doing a full brisket and first go at burnt ends. Is there a reason why most use the point for the ends vs the flat? Also any suggestions on making them?

    Thanks
     
  5. muralboy

    muralboy Smoking Fanatic

    B
    For much the same reason one would wrap ribs - to help the meat tenderize and retain moisture. Double foil to ensure a good seal and make sure I don't spring a leak while transferring or resting
     
    Last edited: Mar 14, 2016
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Okay I see it is just added protection,I do that with ribs also Thanks

    Richie
     
  7. joe black

    joe black Master of the Pit OTBS Member

    Great looking brisket with awesome bark. Thumbs Up
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes the point has more fat in it. Which will make the burnt ends more tender & juicy. If you cube up the flat it has a tendency to dry out when you put it back on the smoker.

    Here's a thread I did a few years ago:

    http://www.smokingmeatforums.com/t/105041/weekend-brisket-burnt-ends-qview-galore

    Hope this helps,

    Al
     
    Last edited: Mar 14, 2016
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful Brisket Bro!

    Points!

    Disco
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking brisky!
     
  11. muralboy

    muralboy Smoking Fanatic

    Great post - Hopefully they will turn out OK for me.  Thanks for the assist
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Nice looking smoke ring man., try wrapping in red butcher paper(unwaxed) instead of foil.,  and hold it on the pit the last few hours before resting it.
     

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