Quick Brisket help please

Chef Jim · May 4, 2010

Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.

Question, When do I cut off the Point?

JamesTX · May 4, 2010

You don't have to separate the flat and the point. Just cook the whole thing until it's done.

Chef Jim · May 4, 2010

OK, Then when I'm ready, separate and then make burnt ends?

Markbb · May 4, 2010

Yes.......

landarc · May 4, 2010

That would be the plan, sounds like a good go so far.

Chef Jim · May 4, 2010

landarc said:
That would be the plan, sounds like a good go so far.

Thanks all, my Brisket has not been that good. This is #3, and is larger than the first 2.

Got spoiled last Sat at the judge class. Could not even imagine the quality.

Will start a new thread with the results.

deguerre · May 4, 2010

Good luck Jim! You just reminded me. My first point is still in the freezer :icon_blush: in a vacuum bag. I knew I wasn't going to eat it immediately so...then forgot it was there. :shocked:

Rich Parker · May 4, 2010

Chef Jim said:
Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.

Question, When do I cut off the Point?

You foiled and put in the cooler or back on the cooker? Because it should be pretty much cooked at 205.

Chef Jim · May 4, 2010

Left back in the cooker and have the temp way down, like 180

Stoke&Smoke · May 4, 2010

was 205, now 180 and still in the cooker? That seems odd.

ray:

Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer

Chef Jim · May 4, 2010

Stoke&Smoke said:
was 205, now 180 and still in the cooker? That seems odd.ray:

Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer

Using the red thermapen, and yes that is odd. But nothing good comes easily.

Dinner time is not for a few hours so I think I'll leave it in and see what happens. This is a learning experience so I hope I learn something.

Thanks

bigabyte · May 4, 2010

You've got the right plan, cook it, then separate, chop and back on the cooker for burnt ends.

Quick Brisket help please

Chef Jim

Babbling Farker

JamesTX

Guest

Chef Jim

Babbling Farker

Markbb

Guest

landarc

somebody shut me the fark up.

Chef Jim

Babbling Farker

deguerre

somebody shut me the fark up.

Rich Parker

Babbling Farker

Chef Jim

Babbling Farker

Stoke&Smoke

Babbling Farker

Chef Jim

Babbling Farker

bigabyte

somebody shut me the fark up.

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