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-   -   Cooking A Brisket - Some Questions (http://www.bbq-brethren.com/forum/showthread.php?t=173496)

Crotonmark 10-19-2013 06:48 AM

Cooking A Brisket - Some Questions
 
Hello Everyone
I want to try to smoke a brisket using the snake method to setup the charcoal. I can only find a 5 or so pound brisket (I think this is called the point cut).
Is this too small to smoke using this method?
How long can I expect it to take to cook - this seems much smaller than what you guys smoke

thanks

Mark

HeSmellsLikeSmoke 10-19-2013 07:04 AM

Just because it is a 5lb brisket doesn't make it a point. I've never seen an uncorned point for sale by itself. Can you tell us more about it?

scp 10-19-2013 07:11 AM

+1...only time I can get points...is to have the butcher cut them for me...and not all butchers will do it.

Makes me wonder...where do the points go?

ButtBurner 10-19-2013 07:14 AM

I have seen them at Rest Depot.

they label them Brisket Nose.

Crotonmark 10-19-2013 07:22 AM

It's a triangle shaped piece. It is thinner than the pictures on this site.

dwfisk 10-19-2013 07:26 AM

Never cooked one that small, but the snake method should work fine. Cook to an IT of about 170*-180*, mine usually takes 4 hours, your 5 pounder probably much less. Then wrap, preferably in butcher paper, foil if you must and continue cooking until it probes tender with an IT in the 200*-210* range, again mine usually takes a couple more hours. The IT's are just reference point, cook until it is probe tender. PS: I cook ate about 300*-310* at the cooking grate.

Edit: FYI here is my last one:
http://www.bbq-brethren.com/forum/sh...d.php?t=173227

Diesel Dave 10-19-2013 08:36 AM

If it doesn't have much fat on it, you may want to put some strips of bacon on it to keep it from drying out.
We all like pics and they also help us to see what you've got to help you out more.

Good luck

Bludawg 10-19-2013 09:29 AM

Triangle shape, 5 lb, you have a Flat.

Crotonmark 10-19-2013 09:36 AM

Quote:

Originally Posted by Bludawg (Post 2663631)
Triangle shape, 5 lb, you have a Flat.

So does this cook differently.

Bludawg 10-19-2013 09:57 AM

No cook it for 3 hrs at 300 wrap it pull when probe tender.

Crotonmark 10-19-2013 10:15 AM

I thought I was supposed to cook around 225.
What does pull when probe tender mean ?

Diesel Dave 10-19-2013 10:17 AM

Bludawg is rite on with his advise.
Pull when probe tender means don't go by temp, when a probe, like a meat thermometer, goes into the meat like a hot knife through butter it's done and time to pull.
Also don't forget to rest it for an hour or so before slicing

Crotonmark 10-19-2013 10:21 AM

Really dumb. When you let it sit for an hour it must get cold.
What's best way to reheat ?

Also what is the correct cooking temp for brisket ? 225 or 300?

Diesel Dave 10-19-2013 10:27 AM

When you're resting it, wrap it in foil and then in a couple bath towels and put it in a cooler or the oven, off of course.
Either temp or in between is fine. Bludawg goes hot and fast, but I've found that smaller cuts seem to do better at the higher side of that temp range.

Bludawg 10-19-2013 11:23 AM

Quote:

Originally Posted by Crotonmark (Post 2663692)
Really dumb. When you let it sit for an hour it must get cold.
What's best way to reheat ?

Also what is the correct cooking temp for brisket ? 225 or 300?

I rest mine wrapped in the the same Butcher paper I finished the cook in on the counter top in the kitchen it takes 3 hrs or so to drop to 150 deg. Your cooking in a Kettle it is easier to run 275 + than it is to fight it to 225. not to mention 275+ IMO produces way better BBQ In reality I usually cook closer to 325 than I do 300 75% of the time.


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