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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.


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Old 07-07-2015, 09:49 AM   #331
SmittyJonz
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Mmmmm Brisket.
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Old 07-07-2015, 11:18 AM   #332
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I know what I want for lunch.
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Old 07-08-2015, 10:48 PM   #333
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Great tutorial! I built my first UDS last weekend and will follow this tutorial this weekend.
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Old 07-09-2015, 09:19 AM   #334
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Quote:
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Great tutorial! I built my first UDS last weekend and will follow this tutorial this weekend.
Let us know how it goes!
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Old 08-21-2015, 07:10 PM   #335
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Cook ya One.
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Old 10-20-2015, 12:23 PM   #336
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Bump for Newbs.......
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Old 10-20-2015, 09:53 PM   #337
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thanks for the great picture and explanation
i will try to smoke my first brisket this weekend following your tips
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Old 10-20-2015, 09:58 PM   #338
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Rock on Brother. Good luck.
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Old 10-21-2015, 12:30 PM   #339
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Great Tutorial, I normally don't separate the point and flat before cutting, I will try the burnt ends next time for sure.

My only question then is why not separate and spice before cooking so you have a little fat on both - you will also get a good smoke ring around the flat on both sides.

When I was in Galveston Texas, I went to a little place called Leon's where Leon was kind enough to take me into his kitchen where he explained he keeps the point on the flat as its keeps the flat more moist even when serving.

just my 2 cents but there can be arguments for both ways I guess
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Old 10-21-2015, 03:25 PM   #340
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I enjoyed that. Thanks
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Old 11-20-2015, 10:49 PM   #341
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Bump for Newbs.
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Old 12-02-2015, 01:22 PM   #342
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Bump
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Old 01-26-2016, 09:08 PM   #343
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"If" you were to insert an internal temp probe, like a Maverick or a BBQ Guru, where on this brisket would you insert it since it is bent in half?
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Old 01-26-2016, 09:51 PM   #344
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Quote:
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"If" you were to insert an internal temp probe, like a Maverick or a BBQ Guru, where on this brisket would you insert it since it is bent in half?
I wouldn't bend in half, although it worked.

A can or bowl or such can be used in most cases until enough shrinkage occurs. Just drape the brisket over the object
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Old 01-27-2016, 08:40 AM   #345
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Quote:
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"If" you were to insert an internal temp probe, like a Maverick or a BBQ Guru, where on this brisket would you insert it since it is bent in half?
No matter how the brisket sits in the smoker, if you're gonna put a thermometer probe in it, it should be put into the thickest part of the flat.

Remember, though, the temperature should just be used as a gauge of when to start probing for tenderness. There's no hard and fast rule for temperature.
Some briskets are done at 187, while some don't give it up until above 205. It's all about tenderness.
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brisket, brisket tutorial, How to cook the perfect brisket

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