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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-04-2010, 01:15 PM   #1
Chef Jim
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Default Quick Brisket help please

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?
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Unread 05-04-2010, 01:24 PM   #2
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You don't have to separate the flat and the point. Just cook the whole thing until it's done.
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Unread 05-04-2010, 01:30 PM   #3
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OK, Then when I'm ready, separate and then make burnt ends?
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Unread 05-04-2010, 01:35 PM   #4
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Yes.......
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Unread 05-04-2010, 01:41 PM   #5
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That would be the plan, sounds like a good go so far.
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Unread 05-04-2010, 01:45 PM   #6
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Quote:
Originally Posted by landarc View Post
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.
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Unread 05-04-2010, 01:58 PM   #7
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Good luck Jim! You just reminded me. My first point is still in the freezer in a vacuum bag. I knew I wasn't going to eat it immediately so...then forgot it was there.
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Unread 05-04-2010, 02:20 PM   #8
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Quote:
Originally Posted by Chef Jim View Post
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.
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Unread 05-04-2010, 02:28 PM   #9
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Left back in the cooker and have the temp way down, like 180
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Unread 05-04-2010, 02:31 PM   #10
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was 205, now 180 and still in the cooker? That seems odd.

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
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Unread 05-04-2010, 02:40 PM   #11
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Quote:
Originally Posted by Stoke&Smoke View Post
was 205, now 180 and still in the cooker? That seems odd.

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
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Unread 05-04-2010, 02:50 PM   #12
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You've got the right plan, cook it, then separate, chop and back on the cooker for burnt ends.
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