Quick Brisket Question

71-South · 06-08-2008, 05:11 PM

So I'm doing a 9 lb. brisket today. I see that lots of farkers separate the point from the flat at around 170°, wrap, and continue.

Two questions come to mind. Do you pull the point at that time and start your burnt ends process, or do you continue cooking both pieces, just separately?

Also, since I'm doing this on my egg, I'm not going to foil. Should I still separate at 170° and start the burnt ends process on the point, or should I take the whole farkin' thing up to 195, then separate, then worry about burnt ends. I'm so confused...

gpalasz · 06-08-2008, 05:37 PM

I will seperate after the whole things done, Then cube, and put ends back on the smoker. Everyone has there own little way, esp w/ brisky. Today try one way, next brisky try another.

71-South · 06-08-2008, 07:15 PM

Sounds like a good plan. I've been stuck between 162° and 168° internal for almost 6 hours now. Very weird. I've never seen a plateau last that long. Dome level temp and grill level temp are both 225°. This is for lunches and a dinner or two later this week, so I'm going to have patience and resist kicking up the temp.

McClung · 06-08-2008, 07:19 PM

My last one on the drum plateaued for a loong time, then it went up then dropped back down for a while. I was about ready to put on a foil hat and hide from the aliens!

JamesB · 06-08-2008, 11:54 PM

I know I'm too late to help, but...

I've done briskets about every way that has been mentioned. I have resorted
back to the way I started doing them in the beginning. Cook'em whole, no foil till done. Then separate flat from point and return point to pit for burnt ends.

I've never had a brisket plateau that long, a few hours yes, but not 6, but then again, each brisket is different. I would reposition the temp probe to see if maybe you were in a weird fat pocket or something?

James.

71-South · 06-09-2008, 01:17 AM

Hey James,

That's exactly how I did it. Good point about the temp probe. I'm trying to talk my wife into a Thermapen for Father's Day. If I don't get one, I'm going to go out and buy one the next week. :)

The 'skit came out just a little bit dry (the flat), but it tasted really good. Next time I'm thinking about injecting a second time around 165°. We'll see how that goes.

b...

LMAJ · 06-09-2008, 05:33 AM

I usually seperate the point from the flat and cook then seperately - mostly for the quicker cooking time since I am not a fan of getting up in the middle of the night to cook. Works for me - YMMV.

Norcoredneck · 06-09-2008, 07:24 AM

I also cook whole and seperate when done.

Crüe-B-Cüe · 06-09-2008, 08:32 AM

Briskets are funny. One other thing I have found (at least with mine anyway) is that they seem to be done (tender wise) at a lower temp when cooking at 225*. They seem to be done (tender wise) at a higher temp when cooking at higher temps of 250 - 260.

I think for my next brisket, I will do another SmokyOkie seared brisket. They are different, but very good.

06-08-2008, 05:11 PM	#1
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	Quick Brisket Question So I'm doing a 9 lb. brisket today. I see that lots of farkers separate the point from the flat at around 170°, wrap, and continue. Two questions come to mind. Do you pull the point at that time and start your burnt ends process, or do you continue cooking both pieces, just separately? Also, since I'm doing this on my egg, I'm not going to foil. Should I still separate at 170° and start the burnt ends process on the point, or should I take the whole farkin' thing up to 195, then separate, then worry about burnt ends. I'm so confused... __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

06-08-2008, 05:37 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma	I will seperate after the whole things done, Then cube, and put ends back on the smoker. Everyone has there own little way, esp w/ brisky. Today try one way, next brisky try another. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

06-08-2008, 07:15 PM	#3
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	Sounds like a good plan. I've been stuck between 162° and 168° internal for almost 6 hours now. Very weird. I've never seen a plateau last that long. Dome level temp and grill level temp are both 225°. This is for lunches and a dinner or two later this week, so I'm going to have patience and resist kicking up the temp. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

06-08-2008, 07:19 PM	#4
McClung is one Smokin' Farker Join Date: 03-19-08 Location: Edgewood, WA	My last one on the drum plateaued for a loong time, then it went up then dropped back down for a while. I was about ready to put on a foil hat and hide from the aliens! __________________ [B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B]

06-09-2008, 01:17 AM	#6
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	Hey James, That's exactly how I did it. Good point about the temp probe. I'm trying to talk my wife into a Thermapen for Father's Day. If I don't get one, I'm going to go out and buy one the next week. :) The 'skit came out just a little bit dry (the flat), but it tasted really good. Next time I'm thinking about injecting a second time around 165°. We'll see how that goes. b... __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

06-08-2008, 11:54 PM	#5
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	I know I'm too late to help, but... I've done briskets about every way that has been mentioned. I have resorted back to the way I started doing them in the beginning. Cook'em whole, no foil till done. Then separate flat from point and return point to pit for burnt ends. I've never had a brisket plateau that long, a few hours yes, but not 6, but then again, each brisket is different. I would reposition the temp probe to see if maybe you were in a weird fat pocket or something? James.

06-09-2008, 05:33 AM	#7
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I usually seperate the point from the flat and cook then seperately - mostly for the quicker cooking time since I am not a fan of getting up in the middle of the night to cook. Works for me - YMMV. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

06-09-2008, 07:24 AM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	I also cook whole and seperate when done. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-09-2008, 08:32 AM	#9
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	Briskets are funny. One other thing I have found (at least with mine anyway) is that they seem to be done (tender wise) at a lower temp when cooking at 225*. They seem to be done (tender wise) at a higher temp when cooking at higher temps of 250 - 260. I think for my next brisket, I will do another SmokyOkie seared brisket. They are different, but very good. __________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

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