Basic Brisket Tutorial (pron heavy)

pitboy · May 31, 2009

Thank you that was amazing. I went by time on my first brisket and took it off to soon.
It was a bit chewy but the family took it in stride, thank god the beer was cold and went down better than my brisket. My next attempt the meat will tell me when its ready

zydecopaws · May 31, 2009

I gave you credit elsewhere on this thread, and wanted to make sure you see it here as well. The tip for pulling it when it is soft as butter and not worrying about the temp was spot on. I did my first cook today and the kids were lining up for thirds. Thanks for this post!

radarmonkey · Aug 19, 2009

Wow. I've been cooking brisket since I was 14 yrs old and my dad said "here, go cook this" and shoved a paper wrapped brisket at me while he was bringing home our first side of beef. I learned ALOT today. I had never thought or heard of "burnt ends" until today. I can't wait to try it. I also didn't know about using a "probe" to check for doneness. I have always just guessed. Thanks so much for the info.

Merlinspop · Aug 19, 2009

When probing the flat for that doneness feel, do you insert it with or against the grain or does it not matter?

Can't wait to try it out. Have a UDS almost done, just waiting for the lid ring to be welded to a kettle lid (long story, but don't try to burn off the liner/paint by simply hitting it long and hard with a propane torch, unless you don't mind having a lid shaped like a round tortilla chip).

82muchhomework · Aug 19, 2009

On account of this tutorial, I'm gonna try my first one this weekend... if the wife agrees.

Harbormaster · Aug 19, 2009

How the he!! did I miss this thread?
Excellent job Chris!

BobBrisket said:
How many of you buy the packers and then separate the point and flat to smoke separately?
Burnt ends are just so dang good!! Aren't they?

I do. I trim and seperate before I cook. I have the 18.5 WSMs, so I lay the point fat side down first then lay the flat fat side down over the top. Easier to make one fit that way.

BobBrisket said:
It's more cost effective to buy this way, right?

I weighed the fat after trimming a packer, and cyphered the price per pound of the trimmed packer and it was cheaper than a trimmed flat. Plus, if you smoke the fat you trimmed, it makes a great cooks snack.

thirdeye said:
I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.

Never would have thought of that. Great tip!

Phubar · Aug 19, 2009

I only saw the few first pics and commentary just now,great job BByte!
This is a tutorial!

jswordy · Aug 19, 2009

Wow, this ain't a STICKY yet? (hint

) Seriously, it would be cool to be able to put these kind of things somewhere for handy reference. Ain't never cooked no brisket, but I'm gonna!

Phubar · Aug 19, 2009

jswordy said:
Wow, this ain't a STICKY yet? (hint ) Seriously, it would be cool to be able to put these kind of things somewhere for handy reference. Ain't never cooked no brisket, but I'm gonna!

I second that!
A tutorial part for building n stuff and for prepping your meat.:-D

jestridge · Aug 19, 2009

very good instruction wish I saw that when I did my first one , JOB WELL DONE!!!!!!!!!!

dmaurer · Aug 19, 2009

Awesome tutorial. Can't wait to try some brisket.

gtsum · Aug 20, 2009

the best brisket how to with pics I have seen yet..nicely done!

Lake Dogs · Aug 20, 2009

It seems we have a chorus, of which I'm one; GREAT TUTORIAL. The pics really helped!

rksylves · Aug 20, 2009

Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!!

I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat.

BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!!

Russ

bigabyte · Dec 9, 2009

Hey! What the???

THAT DARNED SQUIRREL!!!

NorthwestBBQ · Dec 9, 2009

bigabyte said:
Hey! What the???

THAT DARNED SQUIRREL!!!

Six squirrels in one post? The squirrel society tells us that the squirrel is a comedy tool that should not be overused my friend...

Nice tutorial by the way...:-D

BlkJeep · Dec 9, 2009

BOOKMARKED!!!! Thanks. Learned more in the first page of this post than watching two full episodes of Pit Masters!! LOL

TnBob · Dec 9, 2009

Thanks for posting this Chris. Gonna try one of these suckers this weekend. I'm Hungry.

bacardi2001 · Dec 9, 2009

can you seperate the point and the flat before cooking?

NorthwestBBQ · Dec 9, 2009

Basic Brisket Tutorial (pron heavy)

Found some matches.

Babbling Farker

radarmonkey

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