Basic Brisket Tutorial (pron heavy)

bb0bbby said:

What is the avg price per lb people are paying?
My local maket is charging $5 per lb.

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A local market is usually going to have a higher price, especially if they are trimming it for you. Your best bet is to try BJ's, Costco or if you have access Restaurant Depot. Last time I bought was about 4 weeks ago it was 1.89/#@ RD.

I'm paying $1.89.lb at either Walmart or the local HEB grocery store chain. That's for choice. They sometimes have choice for the price of select

It's the only time I'll buy 'em. Picked up a 9.5 lb choice packer yesterday at walmart for $1.25/lb because it was close to expiration date. The fat was still white, and the color looks fine too.

Dallas Dan said:

I've smoked literally dozens of briskets in my offset and have developed my favorite techniques. But I've never thought about putting the point back on the smoker to make burnt ends. Thanks for the tip!

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I too have had many a brisket in my chargrillers with great success but still found this thread very helpful.
the burnt ends info was most helpful.....thanks for a great post:clap2:

Here is one small bit of advice that I can offer, season with your favorite dry rub, wrap and let sit in the fridge for 2 days and then proceed. When done, it is great!

tx8370 said:

Here is one small bit of advice that I can offer, season with your favorite dry rub, wrap and let sit in the fridge for 2 days and then proceed. When done, it is great!

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Personally, I'd only let a rubbed brisket sit for 48 hours if the rub was very lean on the salt. Of course, I'm a big fan of getting the fire going first, then prepping the meat, and throwing it on right away. Less hassle that way :0

Thanks! I am smoking my second brisket, but first in about a year. Can't wait to see the results.

Wow. Burnt ends for the first time. Outrageously good!

Just followed these instructions (except the burnt ends; I'll try that next time), to do my first brisket in the smoker, and served 11 lbs of pure joy for our 4th of July party. I still have a few things to learn when it comes to not making more work for myself, but I'm happy to report the brisket is superior! (We're picky about brisket here in Texas, so that's saying something.) Good smoke ring, tender meat, and lots of compliments. I'm a happy man. The only mishap was that I did the first cut slicing the wrong direction, so some of my slices of flat were a bit mangled.

I threw in a fatty using some of my left-over rub when I started the smoker this morning and served it for lunch. The wife loved it and insisted I serve a couple with the brisket, so I sent number one son to the market for a couple more logs of Jimmy Dean. He came back with something I've never seen before: 2lb logs of Jimmy Dean (twice the normal size.) So, we had four lbs of fatties to serve to our guests. Fired up the grill this evening to do a tray full of mushrooms, summer sausage and yellow peppers, some grilled asparagus, cob corn and chicken thighs (one of my in-laws can't eat beef.) All came out well except I screwed up the asparagus (although my wife and a couple other charcoal fans loved the ugly black results. I tried a couple and had to admit the parts that didn't taste like my wood-chip box were pretty tasty.)

Enough rambling; thanks for these awesome instructions, and much other great advice I've found here.

Did the burnt ends for the first time. My rub had brown sugar in it, I ended up with MEAT-Candy. It's awesome! Thanks for the tutorial. I followed the instructions off the first page, except the rub. All turned out great. Thanks!

Just out of curiosity, would this http://www.mccormick.com/Products/GrillMates/Seasoning-Blends/Grill-Mates-Montreal-Steak-Seasoning.aspx
work as well as the Canadian steak seasoning you list??

Thanks

SteveT

Thank you for the very detailed tutorial. I can't wait to smoke my first brisket!

I followed these directions as well (this was only my 3rd or 4th brisket -- the rest were crap) -- and it came out AWESOME! :clap2:

I was able to get the point out after 13 hours -- the flat was still not done -- I took it out after almost another 2 hours -- it wasn't 100% done but about 90% and good enuf for me! The meat was awesome to say the least!

Unfortunately the point was not turned into bits this time as I was STARVING after having eaten only cheese pieces all day and waiting for the meat! :crazy:

Yum!!

Chris,

I'm curious as to your opinion on wrapping a brisket. I've been cooking brisket for a couple of years now and I've always wrapped it. I think one of the issues I've been having of late is that I'm not giving it enough time and going by when the thermo hits 190. Now it seems like I should probably just let the brisket sit and not wrap.

bigabyte said:

If you want to wrap, go ahead. Either way you need to cook it until it is tender, and not by time or temp.

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Does the same apply to SPAM... ? I've found that putting the gelatanis side down acts as a heat shield thus keeping it from scortching, but sometimes when I foil it ends up making the point a little too salty... :doh:. I'm very confused !

Even of I cook it on a BGE? I've heard that can be a problem...

Nonsense

ok from someone who has never done a brisket(too scared).u have just opened the window i've been needin 2 peek in..we're talkin"brisket for dummies 101" here pal..u explained it,step by step,with pics i might add,2 a point that anyone can understand..i've always heard how tricky and onry brisket can be,so i shyed away..but now you,my friend,have laid the blueprint out for all to see..brother i thank you..i'm headed 2 sams club 2morrow 4 my 1st packer baby:thumb:..and just in time for the weekend..:-D:-D:-D