Quick Brisket help please

Chef Jim · 05-04-2010, 01:15 PM

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 · 05-04-2010, 01:24 PM

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

Chef Jim · 05-04-2010, 01:30 PM

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

Markbb · 05-04-2010, 01:35 PM

Yes.......

landarc · 05-04-2010, 01:41 PM

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

Chef Jim · 05-04-2010, 01:45 PM

Quote:

Originally Posted by landarc

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 · 05-04-2010, 01:58 PM

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.

Rich Parker · 05-04-2010, 02:20 PM

Quote:

Originally Posted by Chef Jim

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 · 05-04-2010, 02:28 PM

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

Stoke&Smoke · 05-04-2010, 02:31 PM

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

Chef Jim · 05-04-2010, 02:40 PM

Quote:

Originally Posted by Stoke&Smoke

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

bigabyte · 05-04-2010, 02:50 PM

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

05-04-2010, 01:15 PM	#1
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	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? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-04-2010, 01:41 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That would be the plan, sounds like a good go so far. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-04-2010, 01:58 PM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

05-04-2010, 02:28 PM	#9
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Left back in the cooker and have the temp way down, like 180 __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-04-2010, 02:31 PM	#10
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	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 __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

05-04-2010, 01:24 PM	#2
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX Downloads: 0 Uploads: 0	You don't have to separate the flat and the point. Just cook the whole thing until it's done.

05-04-2010, 01:30 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	OK, Then when I'm ready, separate and then make burnt ends? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-04-2010, 01:35 PM	#4
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Yes.......

05-04-2010, 02:50 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You've got the right plan, cook it, then separate, chop and back on the cooker for burnt ends. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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