• working on DNS.. links may break temporarily.

Brisket Practice (pic)

joshcary

joshcary

Full Fledged Farker
Joined
Mar 5, 2013
Messages
202
Reaction score
175
Points
0
Location
Wichita, KS
Brisket is by far my weakest area, so I've decided I need to practice more! :)

Trimmed up a Creekstone Prime, injected with my "super-secret" off the shelf injection (Butchers Prime Dust) and rubbed it down with Plowboys Bovine Bold. I'll worry about injection/rub combos later, just need to spend more time trimming (did a mediocre job this time, which is better than my awful job last time) and cooking. We'll see how it goes!

I'll post more pics later, but here's a pic of the flat on my YS480.

 
I took a whole packer and separated the flat and point. You can see the point sticking out a bit in the pic on the right top.
 
I just do what Andy Groneman of SoW taught me! It seems to work for him... :)
 
joshcary said:
I just do what Andy Groneman of SoW taught me! It seems to work for him... :)
Click to expand...
WHO??? never heard of him:noidea: There are many threads on "why was my brisket dry I cooked a Flat." Among the many responses there will be at least one response "It is easier to cook a Whole Packer, it is more forgiving" IMO separating the two muscles is counter productive as it makes the process more difficult than is needs to be while increasing the chances of less than great Brisket. To each his own if it works for you fine go with it.
 
Bludawg said:
WHO??? never heard of him:noidea: There are many threads on "why was my brisket dry I cooked a Flat." Among the many responses there will be at least one response "It is easier to cook a Whole Packer, it is more forgiving" IMO separating the two muscles is counter productive as it makes the process more difficult than is needs to be while increasing the chances of less than great Brisket. To each his own if it works for you fine go with it.
Click to expand...

He's the Pitmaster of Smoke on Wheels and the current Chest to Chest National Brisket Champion.
 
joshcary said:
He's the Pitmaster of Smoke on Wheels and the current Chest to Chest National Brisket Champion.
Click to expand...
OH that Guy,.... Still never heard of him or that team or Sanction I guess I'm just unimpressed and under informed :|:playball:
 
Unimpressed and under informed?

My diagnosis would have been uptight, but then again, I'm not a proctologist so what do I know. :thumb:
 
Bludawg is right, as it is easier to cook packer, however by paying REAL close attention seperated will yeild good results, nice even bark, even color,,we did one last weekend and my young helper showed his skill by removing all the fat cap..and I said oh boy...however we cooked a little 9 pound flat, NO fat cap , no nicks in the meat either...NO injection.... and it came out comp perfect! so it can be done, just have to be carefull...we even started out hot at 325*
 
I must admit that I too thought that his Andy guy was crazy for trimming almost all the fat off his brisket and seperating the flat from the point, but after seeing it and tasting it, I am a believer. Yes, it does go against what many preach, but that's the cool thing about BBQ. There are a ton of ways for getting from point A to point B.
 
Keep on cooking, bro. It is hard to argue with Andy's results. BTW, I think you can handle whatever comes your way, after your given response :razz:
 
You must log in or register to reply here.

Similar threads

cayenne
First Brisket on the new BlueSmoke Smoker offset stick burner...
2
Replies
30
Views
2K
Hinds15
H
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
2K
ssv3
ssv3
J
Brisket Success: injection and long hold
Replies
13
Views
1K
TheHojo
TheHojo
smoke ninja
let's cook...a brisket
2
Replies
28
Views
2K
smoke ninja
smoke ninja
K
Giving my Smoking Oasis a proper workout today
Replies
11
Views
597
Phrasty
Phrasty
Back
Top