Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-03-2013, 11:05 PM   #1
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
Default The Brisket lesson

I had an experience with brisket on saturday that I thought I'd share for advice, or feedback.

I am new to brisket. It is not common Q here on the east coast of VA. and it really isn't even that easy to find around here.

I can go to a butcher and buy a 13 lb packer, and pay 50-60 bucks, but I know it is more of a challenge than my weekend pork shoulder and too much money to practice on. So from time to time. when one is on sale or managers special, I buy what is usually packaged as a small 3lb section of a flat. but at regular 6.99 a lb for these flat sections they can get too pricey to get much opportunity to practice with.

I call them flat "sections" because they aren't even the whole flat. I imagine a flat split into 3rds vertically. either that, or a really small cow.

Recently I bought two of these pre-packaged choice, "briskets" (flat sections of course) bu these were cut a little different. they were obviously cut right were the tip meets the flat so I had a little of both pieces to work with, but not really the whole of either. This presented a new challenge to me. after trimming off the hard fat was left with just short of a 2 lb piece of meat with different textures and leanness.

I probed the larger of the two flats and cooked and at 150, foiled both, individually. when temps hit around 200 I did the "probe" test . This is where it got challenging.

now every resource I have read says to ignore temps and trust the probe test. and I was prepared to do that. but when my probe went through some sections like butter that registered a 200 temp, then other areas had probe resistance but temp at 210, I took the meat off anyway. as I felt the resistance was from being overdone

after resting it down to 170, I sliced. I started by separating the obvious flat/tip sections. interesting as it was the flats were ok, but the connective fat was still holding the grain of the tip together. It was obvious just by looking at the meat. about half of my meat was cooked properly.

I recovered by placing the slices in a casserole dish and enough stubbs beef marinade to cover the bottomof the dish. I covered with foil and braised in the oven at about 260 for another 2 hours. I determined when it was ready by checking every 20 minutes to see if the opaque mass between the meat fibers were gone.

the outcome eventually turned into the best brisket I've ever had in my life. pulling apart easily with no resistance.

The last couple briskets I've cooked were text books successes. but what I learned here is patience. 210 scared me, but tough meat is tough meat. when I sliced it and could still see the gelatin that connects all the fibers, i knew I didn't cook it long enough. I said I am new to cooking brisket but I am not new to eating it. the finishing braise I suppose was the same principle as foiling and throwing back on the grill.

lessons learned:

1. pay attention to the structure of the meat you buy if are buying a "cut" of brisket (i've run into the same thing recently with local grocer butchered spare ribs).

2. a smaller piece of meat requires more attention, more timing precision.

3. As much as I thought i understood, I definitely do now, "It isn't done until it is done" it was educational to look at two slices and see one slice with no connective tissue and one with gelatinous tissue in between the beef.

Next time I cook brisket i will be more wise and patient in my cook

I post this here for feedback. maybe my logic isn't correct. I would love to hear from others who cook these smaller brisket sections. also, maybe it will help someone else out.
BBQdisciple is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->

Old 03-03-2013, 11:13 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

You learned well. One thing you are not quite stating, but, I believe you understand. The point takes longer to cook than the flat, it probes tender sooner, but, takes a little longer to reach that melting stage so many of us like.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Old 03-03-2013, 11:23 PM   #3
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA

bottom line is end result was phenomenal. I got nervous sticking it in the oven, but i got the results i wanted. just at 9 o clock instead of 7 oclock. and by then we moved to an alternative dinner. so the bonus for me is brisket sandwich for lunch tomorrow
BBQdisciple is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 02:56 AM   #4
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

you are learning...but you should be paying 2 to 3 dollars a pound 330 tops ..
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote

1 members found this post helpful.
Old 03-04-2013, 05:38 AM   #5
Pitmaster T
Babbling Farker
Pitmaster T's Avatar
Join Date: 04-03-11
Location: Texas

You should have taken the "night train:... but you got somewhere eventually. Good eatin'

Certified KCBS Judge

Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl
Pitmaster T is offline   Reply With Quote

Old 03-04-2013, 07:40 AM   #6
Found some matches.
Join Date: 01-08-13
Location: Gambrills, MD

I live in Maryland and have found the same prices for a whole brisket or a flat section. I had given up trying brisket until I went to Walmart, they have them for $2.58 a pound.
Oklahoma Joe Offset, Weber Performer 22.5, Weber Performer 22.5 with Cajun Bandit
evilive69 is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:43 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts