Basic Brisket Tutorial (pron heavy) - Page 11

bigabyte · 10-30-2010, 02:32 PM

Quote:

Originally Posted by Smiter Q

The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done.

QUESTION ABOUT THE ABOVE:
IS there a concern about drying out the point, while you waited another two hours for the flat?
Thanks and thanks for this awesome tutorial.

I just saw this question or the first time.

I've never had a dry point cooking this way. The moisture in brisket is truly more from the gelatin and fat, and the point is just swimming in this stuff. Heck, in fact, after that two extra hours that the point cooked, I then chopped that point up for burnt ends and cooked it another 4 hours. They were still not dry even though the point meat cooked for 6 hours after it became tender. Don't ever try that with the flat though. The flat would become very dry and even burnt.

altomari8868 · 10-30-2010, 04:19 PM

What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........

coolguywalt · 10-31-2010, 02:24 PM

Awesome tutorial! I can't wait to finish my UDS now!

BIG ALAN · 11-03-2010, 05:06 PM

Thank you BIGABYTE! Just in time for tomorrow's first full packer!

eugeque · 01-22-2011, 01:24 PM

I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound.

The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE.

The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down.

I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT!

Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's...

Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy.

btcg · 01-22-2011, 01:28 PM

Quote:

Originally Posted by altomari8868

What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........

I agree 100%.

The site is VERY lucky to have Chris. He really knows his stuff.

And... he's a darn good guy, too!

bigabyte · 01-22-2011, 01:40 PM

Quote:

Originally Posted by eugeque

I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound.

The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE.

The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down.

I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT!

Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's...

Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy.

Each person has their own belief on which way the fat side should go, but I am convinced it works best as a heat shield. If your heat comes from below (like in a BGE), then I cook fat side down. If the heat comes from above (like in an offset because the heat goes to the top of the cooker and flows out to the stack) then the fat side goes up. Not everyone agrees with that though, and as long as they can turn out good brisket with their method, that's all that matters.

Glad to hear you enjoyed the brisket.

Shifty1 · 02-08-2011, 09:37 AM

Wow thanks! A ton of great info.

Steve.OR · 02-14-2011, 01:07 PM

Following the very detailed and informative tutorial. I am using a Large BGE with a new addition a BBQGuru DigiQ DX controller . I just started this 2 hours ago and am very excited to do the first probe in 8 more hours.

wormdrink67 · 03-02-2011, 10:01 PM

wish I'd seen this sooner....great info. thanks.

InfamousDX · 03-07-2011, 08:51 AM

Thank you for the wonderful info! This help me make sense out of my first ever packer brisket... and it turned out wonderfully.

bb0bbby · 03-30-2011, 11:51 PM

Over 2 years ago this was posted & it is still the best info available on the World Wide Web!

Kudos & Thank You So Very Much !!!
I'm going to try to get one this weekend.

Thanks again!

Sammy_Shuford · 03-31-2011, 01:38 AM

Is it against the rules to make a PDF of this thread?

bigabyte · 03-31-2011, 08:40 AM

Quote:

Originally Posted by Sammy_Shuford

Is it against the rules to make a PDF of this thread?

You have my permission as creator of the thread (you should give proper credit too), but you will also need permission from Phil since he owns the forum.

Honestly though, I don't know if you have to ask permission since that is kind of like printing the thread...you can print to a PDF file with a printer driver that does so...

gtr · 03-31-2011, 11:10 AM

who was that masked man pig thingee?

01-22-2011, 01:24 PM	#155
eugeque Got rid of the matchlight. Join Date: 09-26-10 Location: Kirby, Texas Downloads: 0 Uploads: 0	I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound. The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE. The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down. I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT! Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's... Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy. __________________ Superfast Thermapen, Large Big Green Egg, Weber kettle and rusted out drum grill (ret.)

02-14-2011, 01:07 PM	#159
Steve.OR Is lookin for wood to cook with. Join Date: 01-28-10 Location: Stanfield Oregon Downloads: 0 Uploads: 0	I am Cooking a brisket today Following the very detailed and informative tutorial. I am using a Large BGE with a new addition a BBQGuru DigiQ DX controller . I just started this 2 hours ago and am very excited to do the first probe in 8 more hours. __________________ Large BGE July 2010 Weber Charcoal 2008 Traeger Pellet 2001 Weber Gasser 2000

03-07-2011, 08:51 AM	#161
InfamousDX Found some matches. Join Date: 03-02-11 Location: Bergen, NJ Downloads: 0 Uploads: 0	Thank you for the wonderful info! This help me make sense out of my first ever packer brisket... and it turned out wonderfully. __________________ Large Big Green Egg

03-30-2011, 11:51 PM	#162
bb0bbby Is lookin for wood to cook with. Join Date: 01-03-11 Location: Cbus, Ohio Downloads: 0 Uploads: 0	Over 2 years ago this was posted & it is still the best info available on the World Wide Web! Kudos & Thank You So Very Much !!! I'm going to try to get one this weekend. Thanks again! __________________ Nothing has really happened until it has been recorded. – Virginia Woolf

03-31-2011, 01:38 AM	#163
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Is it against the rules to make a PDF of this thread? __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

10-30-2010, 04:19 PM	#152
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........

10-31-2010, 02:24 PM	#153
coolguywalt Wandering around with a bag of matchlight, looking for a match. Join Date: 08-21-10 Location: Parker, CO Downloads: 0 Uploads: 0	Awesome tutorial! I can't wait to finish my UDS now!

11-03-2010, 05:06 PM	#154
BIG ALAN Full Fledged Farker Join Date: 08-29-09 Location: Encinitas, CA Downloads: 0 Uploads: 0	Thank you BIGABYTE! Just in time for tomorrow's first full packer!

02-08-2011, 09:37 AM	#158
Shifty1 Knows what a fatty is. Join Date: 02-01-11 Location: Portland, OR Downloads: 0 Uploads: 0	Wow thanks! A ton of great info.

03-02-2011, 10:01 PM	#160
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN Downloads: 0 Uploads: 0	wish I'd seen this sooner....great info. thanks.

03-31-2011, 11:10 AM	#165
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	who was that masked man pig thingee? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Basic "Like A Brisket" Tutorial	bigabyte	Q-talk	5	01-26-2012 01:17 AM
Basic UDS tutorial?	bluegrass smoke	Q-talk	4	06-22-2011 09:45 AM
first UDS brisket (heavy pron)	Bayme	Q-talk	22	09-01-2010 07:33 PM
Inaugural Brisket (details and pron heavy)	Dylan's Dad	Q-talk	11	05-24-2010 12:03 PM
Brisket Kissed with Fat; Heavy Pron	Midnight Smoke	Q-talk	12	06-22-2009 11:26 AM