MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 06-29-2010, 11:51 AM   #1
SmokeNride
Knows what a fatty is.
 
SmokeNride's Avatar
 
Join Date: 04-26-10
Location: Milwaukee, WI
Default 1st Brisket, burnt ends question

Just took the brisket off the smoker, probe slid in like nothing was there. Wrapped in foil and towels, in the cooler. I want to make burnt ends. My question is can I separate the flat and point and just keep the flat wrapped in the cooler for a couple hours? Thanks much! Pron will be on it's way soon...
SmokeNride is offline   Reply With Quote




Old 06-29-2010, 11:57 AM   #2
markpmc
Knows what a fatty is.
 
Join Date: 04-20-09
Location: Mobile, AL
Default

I separate mine about an hour before turn-in and put the flat back in the cooler.
markpmc is offline   Reply With Quote


Old 06-29-2010, 05:49 PM   #3
SmokeNride
Knows what a fatty is.
 
SmokeNride's Avatar
 
Join Date: 04-26-10
Location: Milwaukee, WI
Default

Quote:
Originally Posted by markpmc View Post
I separate mine about an hour before turn-in and put the flat back in the cooler.
Thanks, I was talking more for home consumption. I did end up separating the two and putting the flat back in the cooler for later. Kept it in there until it got down to 145 degrees, then sliced. Unfortunately, it was dry. I was surprised, cuz when I poked it it went in with no resistance at all. Maybe next time I'll inject with something instead of just using a rub. Then I think I left the burnt ends in the smoker for too long. Oh well, we're always learnin'!!
SmokeNride is offline   Reply With Quote


Old 06-29-2010, 06:59 PM   #4
Chef Jim
Babbling Farker

 
Join Date: 02-07-10
Location: Tequesta, Florida
Default

Try using a pan, mine come out real juicy now. And I don't do burnt ends any more, I like the point just as it comes off the flat. DEELISH.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B]
[URL]http://www.chef-jim.com[/URL]

[FONT=Tahoma][SIZE=3][FONT=Tahoma]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.[/FONT][/SIZE][/FONT]

[COLOR=Red][COLOR=Black]
[/COLOR][/COLOR]
Chef Jim is offline   Reply With Quote


Old 06-29-2010, 07:25 PM   #5
SmokeNride
Knows what a fatty is.
 
SmokeNride's Avatar
 
Join Date: 04-26-10
Location: Milwaukee, WI
Default

Quote:
Originally Posted by Chef Jim View Post
Try using a pan, mine come out real juicy now. And I don't do burnt ends any more, I like the point just as it comes off the flat. DEELISH.
Thanks for the advice and you're right...I felt like I ruined the point, it was great right when I took it off!
SmokeNride is offline   Reply With Quote


Old 06-29-2010, 10:20 PM   #6
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Default

Quote:
Originally Posted by Chef Jim View Post
Try using a pan, mine come out real juicy now. And I don't do burnt ends any more, I like the point just as it comes off the flat. DEELISH.

Jim,

What exactly do you do? Do you cook it in the pan from the start and then cover with foil later? Do you add anything like broth, initially and when foiled?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Old 06-29-2010, 10:24 PM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by SmokeNride View Post
Thanks, I was talking more for home consumption. I did end up separating the two and putting the flat back in the cooler for later. Kept it in there until it got down to 145 degrees, then sliced. Unfortunately, it was dry. I was surprised, cuz when I poked it it went in with no resistance at all. Maybe next time I'll inject with something instead of just using a rub. Then I think I left the burnt ends in the smoker for too long. Oh well, we're always learnin'!!
Separating the point after cooking wouldn't have any effect on the flat. If it was dry, chances are that it was a little overcooked.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 06-29-2010, 10:57 PM   #8
SmokeNride
Knows what a fatty is.
 
SmokeNride's Avatar
 
Join Date: 04-26-10
Location: Milwaukee, WI
Default

Quote:
Originally Posted by Ron_L View Post
Separating the point after cooking wouldn't have any effect on the flat. If it was dry, chances are that it was a little overcooked.
I kind of figured it was too long, dry and fell apart way too easily. Is there maybe a MAX temperature of the meat, say "never cook it to 200" that I should be aware of??
SmokeNride is offline   Reply With Quote


Old 06-29-2010, 11:09 PM   #9
Chef Jim
Babbling Farker

 
Join Date: 02-07-10
Location: Tequesta, Florida
Default

Quote:
Originally Posted by Greg60525 View Post
Jim,

What exactly do you do? Do you cook it in the pan from the start and then cover with foil later? Do you add anything like broth, initially and when foiled?

Thanks,
Greg, When I went to BBQ Judge class the instructor gave me his way of doing brisket. He made it very clear that he thinks brisket is the very worst cut of meat on the planet.

Anyway he does low and slow. Puts it in a foil pan, Fat side up or down? Smokes for however long, 6hrs?, then puts foil over the pan and finishes it covered for the last three.

I put a beer in the last one I did, seems like a waste but I can't drink any more so who cares.

My thought with this is, cook it as you would even though it's in the pan. and cover just after you get past the stall. All the drippings are in the pan and stay with the meat. AT about 195-200, I foiled out of the pan to let it rest for about an hour.

A few other Brethren have said they have also used this method. Maybe not the same but similar. Good luck.

Jim
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B]
[URL]http://www.chef-jim.com[/URL]

[FONT=Tahoma][SIZE=3][FONT=Tahoma]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.[/FONT][/SIZE][/FONT]

[COLOR=Red][COLOR=Black]
[/COLOR][/COLOR]
Chef Jim is offline   Reply With Quote


Old 06-29-2010, 11:51 PM   #10
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by SmokeNride View Post
I kind of figured it was too long, dry and fell apart way too easily. Is there maybe a MAX temperature of the meat, say "never cook it to 200" that I should be aware of??
Unfortunately, not really. there is a window of opportunity where it is tender but not over cooked. the key is to catch it in that window. No magic that i know of.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 06-30-2010, 12:13 AM   #11
deathamphetamine
is one Smokin' Farker
 
deathamphetamine's Avatar
 
Join Date: 03-29-09
Location: YK, Northwest Territories
Default

I wait till mine hit 185-190 then probe till butter like feel. Wrap as you do and cooler, so far this has worked with great results, However I use a water pan between the fire and the racks. What are you cooking with? I will usually put some butts on as not to waste fuel, the temp of all the meat in the cooler will keep everything nice and hot for a few hours. I also have put about a tsp - tbsp of apple juice in the foil with pork, Beef broth with Brisky. This may or may not help but it definitely does not hurt.

Good luck!
__________________
I Eat Burgers for Breakfast
deathamphetamine is offline   Reply With Quote


Old 06-30-2010, 11:06 AM   #12
SmokeNride
Knows what a fatty is.
 
SmokeNride's Avatar
 
Join Date: 04-26-10
Location: Milwaukee, WI
Default

Thanks everyone, a lot of good tips. I will say this: the leftovers today taste great!
SmokeNride is offline   Reply With Quote


Old 06-30-2010, 07:23 PM   #13
wnkt
is One Chatty Farker
 
wnkt's Avatar
 
Join Date: 06-08-06
Location: Upstate South Carolina
Default

Keep in mind the temps will actually keep climbing a few degrees after taking it off. Thats one of the reasons you wrap it up and let it rest in a cooler so it can rest and finish cooking.
I just did a brisket last weekend and the flat was good but the point was still tough. So I cubed the point and put it back in the pan and back in the smoker where I still had a couple butts still smoking.
I let the burnt ends go a bit long but they were more tender than when they went in.
__________________
Chargriller Super Pro with a big ol rust hole and a mouse nest
------

Nothing in life is to be feared, it is only to be understood
--saying in a fortune cookie--
wnkt is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
My first brisket and burnt ends James Montigny Q-talk 24 01-02-2012 07:53 AM
Brisket Burnt Ends question bnew17 Q-talk 14 07-22-2011 04:57 PM
Brisket and burnt ends, and a question. Frank Grimes Q-talk 4 07-04-2011 03:30 PM
First brisket and burnt ends steelerQ Q-talk 32 11-10-2009 02:35 AM
Brisket and Burnt Ends cmcadams Q-talk 6 09-04-2007 08:23 AM

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 03:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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