Cooking Brisket flats???

Porky · 06-30-2007, 11:31 AM

I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance.

Sledneck · 06-30-2007, 11:56 AM

Quote:

Originally Posted by Porky

I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance.

I would do fat side down at 200 until it hits 170 then wrap and put the cooker to 225 until 195-199 then cooler it

AlabamaGrillBillies · 06-30-2007, 12:00 PM

I'm no brisket expert, (leave that to the texans) but I do mine around 225 degrees fat side up no foil. Take it till it hits 195 then foil and cooler for 1-2hrs. Hell folks round here don't know brisket from roast beef so I guess they are just easily impressed. I may be switching to fat side down for my next brisket though. Always trying something new!

Sledneck · 06-30-2007, 12:27 PM

Porky, what do you mean backwoods w mod? What mods?

gunrunner2491 · 06-30-2007, 02:11 PM

I cook at 225 degrees until internal temp in the flat section reaches 165 degrees wrap in foil adding a mix of apple and grape juice (optional)
Continue to cook until internal reaches 200 degrees
Let rest for up to one hour then slice against the grain.

Porky · 07-01-2007, 06:18 AM

Quote:

Originally Posted by Sledneck

Porky, what do you mean backwoods w mod? What mods?

Steve, the Backwoods is with Upgrades, the Bar B Chef is with Mods-chimmney extension to grate level, temp guage moved to grate level, baffle extension from firebox to cooking chamber added, charcoal basket. Hope this helps, if you would like to see the set up, come on over I'd be happy to hang out with you.

Sledneck · 07-01-2007, 06:35 AM

Quote:

Originally Posted by Porky

Steve, the Backwoods is with Upgrades, the Bar B Chef is with Mods-chimmney extension to grate level, temp guage moved to grate level, baffle extension from firebox to cooking chamber added, charcoal basket. Hope this helps, if you would like to see the set up, come on over I'd be happy to hang out with you.

i would like to see that. what mods did you do to the backwoods?

Against The Grain · 07-01-2007, 08:18 AM

No foil ever

tony76248 · 07-01-2007, 10:30 AM

Quote:

Originally Posted by Against The Grain

No foil ever

Foil always...equals moist competition brisket!

Puppyboy · 07-01-2007, 12:16 PM

Quote:

Originally Posted by Against The Grain

No foil ever

Quote:

Originally Posted by tony76248

Foil always...

That argument is as old as fat cap up or fat cap down.

The_Kapn · 07-01-2007, 02:39 PM

Quote:

Originally Posted by Puppyboy

That argument is as old as fat cap up or fat cap down.

That's easy!
Fat cap OFF

Foil is a tool that some chose to use.

A personal preference thingie.

TIM

lazyjacres · 07-01-2007, 08:23 PM

I cook with the fat cap up and no foil. Take the meat to 185, pull it and then wrap it and it will climb to 200.

06-30-2007, 11:31 AM	#1
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Cooking Brisket flats??? I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

06-30-2007, 12:00 PM	#3
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	I'm no brisket expert, (leave that to the texans) but I do mine around 225 degrees fat side up no foil. Take it till it hits 195 then foil and cooler for 1-2hrs. Hell folks round here don't know brisket from roast beef so I guess they are just easily impressed. I may be switching to fat side down for my next brisket though. Always trying something new! __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

06-30-2007, 12:27 PM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Porky, what do you mean backwoods w mod? What mods? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

06-30-2007, 02:11 PM	#5
gunrunner2491 On the road to being a farker Join Date: 05-28-07 Location: Rockwell City Ia.	I cook at 225 degrees until internal temp in the flat section reaches 165 degrees wrap in foil adding a mix of apple and grape juice (optional) Continue to cook until internal reaches 200 degrees Let rest for up to one hour then slice against the grain. __________________ _______________________________ Johnny Ringo: Isn't anyone here man enough to play for blood? Doc Holliday: I'm your huckleberry.

07-01-2007, 08:18 AM	#8
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	No foil ever __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126

07-01-2007, 08:23 PM	#12
lazyjacres Take a breath! Join Date: 02-20-05 Location: Columbia, Mo.	I cook with the fat cap up and no foil. Take the meat to 185, pull it and then wrap it and it will climb to 200. __________________ Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow

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