Trying a Brisket Again

[quickray]

Hey guys,

Gonna give brisket another shot this weekend. I just have a few questions/opinions I’d like to have.
First, the brisket will be only for the wife and I, so I don’t need a 10+ pound hunk of meat. If I go to my meat market and have them cut it up for me, should I go for some flat and point? Should I just get flat? Personally I prefer the flat but didn’t know if it effects cooking the meat if you only have flat.

Second, is anyone willing to message me through the process if I have question? Sometimes I’m left guessing if I should wait longer, uncertain how it looks, etc…Please let me know if anyone would be willing to take a text message or two during the cook.

Thanks!

 

[BrianGSDTexoma]

Personally I just cut my briskets in half. There is only one of me. The point is more tender and easier to cook. I take the flats and cure them for corned beef. What are you cooking on? Long resting periods after cook really help also.

 

[bregent]

Personally, I find that large, whole briskets cook up better than small ones. I would just find one between 12-16lbs, cook it all, then vac seal and freeze the leftovers. Vac sealed brisket is a great, quick and easy meal to prepare - besides just easting it plated, you can use it for sandwiches, nachos, etc.

 

[crazzycajun]

Although Gary has passed here is a link to one guys cooks that was considered to be the brisket guru. Good luck and ask plenty of questions before the cook

GARY'S SMOKES and INFORMATION ALL in ONE PLACE

Gary’s Smokes and Information All in One Place First of all this is not a step by step like Bearcarver’s post, these are links to various threads I have posted Some of the threads I do not have exact amounts and measurements, also some are older and I posted as I went along. I am always...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

If decide on flat here is a post from Al that might help.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

 

[gmc2003]

SmokinAl has a thread on smoking the just the flat, and crazzycajun has posted a really good thread on doing a whole brisket. I agree with bregent cook it whole and freeze the leftovers. Good luck whichever way you choose, and make sure to post it up.

Chris

 

[schlotz]

There is only two of us here as well and I always smoke a whole packer. Way better results. Usually the pgk weight is in the 12-14# range but trimming normally removes 3-4#. After dining I cut what's left into 2 meal size portions, vacuum pack and freeze. Some of the best chili is made with one of these not to mention simple reheat meals along with a side or two. Smoke it whole, eat, cut into portions, vac & freeze. You'll be thanking a bunch of us later.

 

[quickray]

Personally I just cut my briskets in half. There is only one of me. The point is more tender and easier to cook. I take the flats and cure them for corned beef. What are you cooking on? Long resting periods after cook really help also.

I’m smoking it. Last time I had a hell of a time getting it up to temp. I smoked it for nearly 12 hours and it was barely getting up to 160. I smoked at 225 but my smoker temp fluctuates, it’ll be down to 180 then rebound to 240. Then settle back at 225. Then repeat. I asked previously on the forum and they said set the smoker at 250. Maybe that will work?

 

[SmokinEdge]

I’m smoking it. Last time I had a hell of a time getting it up to temp. I smoked it for nearly 12 hours and it was barely getting up to 160. I smoked at 225 but my smoker temp fluctuates, it’ll be down to 180 then rebound to 240. Then settle back at 225. Then repeat. I asked previously on the forum and they said set the smoker at 250. Maybe that will work?

250-275* Will make life much simpler.

 

[jcam222]

Id smoke it whole and just vacuum pack and freeze some. If I were choosing between point and flat I’d go point every time. Far more forgiving. As far as waking you through just create your list of specific questions and post them. You will get all the answers you need and more.

 

[GATOR240]

If decide on flat here is a post from Al that might help.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

I have tried this twice now and it came out great both times.

 

[daspyknows]

I'd say do the whole brisket and feed some friends. I do that and my recipients love it and reciprocate in other ways. Sharing is caring.

 

[phathead69]

your post seems to indicat your using probe for IT. are u using probe for smoker temp or it that the setting on an electric or such. the swing u posted sounds like an electric smoker. some want the perfect never vary smoker temp. my stick smomer doesnt do that but i avg 235 240 with lowes of 200 and after adding cpl of sticks may see 255 or so. i dont think swings have an impact that i can notice. i prefer lower and slower but others like the hot and fast so you may want to read up on that.