|
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. |
|
Thread Tools |
10-19-2013, 06:48 AM | #1 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
Cooking A Brisket - Some Questions
Hello Everyone
I want to try to smoke a brisket using the snake method to setup the charcoal. I can only find a 5 or so pound brisket (I think this is called the point cut). Is this too small to smoke using this method? How long can I expect it to take to cook - this seems much smaller than what you guys smoke thanks Mark |
|
10-19-2013, 07:04 AM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Just because it is a 5lb brisket doesn't make it a point. I've never seen an uncorned point for sale by itself. Can you tell us more about it?
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
10-19-2013, 07:11 AM | #3 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
|
+1...only time I can get points...is to have the butcher cut them for me...and not all butchers will do it.
Makes me wonder...where do the points go?
__________________
WSW 22..Weber Performer..IQ110..Maverick ET732 |
|
10-19-2013, 07:14 AM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
I have seen them at Rest Depot.
they label them Brisket Nose.
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
|
10-19-2013, 07:22 AM | #5 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
It's a triangle shaped piece. It is thinner than the pictures on this site.
|
|
10-19-2013, 07:26 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
Never cooked one that small, but the snake method should work fine. Cook to an IT of about 170*-180*, mine usually takes 4 hours, your 5 pounder probably much less. Then wrap, preferably in butcher paper, foil if you must and continue cooking until it probes tender with an IT in the 200*-210* range, again mine usually takes a couple more hours. The IT's are just reference point, cook until it is probe tender. PS: I cook ate about 300*-310* at the cooking grate.
Edit: FYI here is my last one: http://www.bbq-brethren.com/forum/sh...d.php?t=173227
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. Last edited by dwfisk; 10-19-2013 at 07:47 AM.. |
|
Thanks from: ---> |
10-19-2013, 08:36 AM | #7 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
|
If it doesn't have much fat on it, you may want to put some strips of bacon on it to keep it from drying out.
We all like pics and they also help us to see what you've got to help you out more. Good luck
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
|
10-19-2013, 09:29 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Triangle shape, 5 lb, you have a Flat.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
10-19-2013, 09:36 AM | #9 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
|
|
10-19-2013, 09:57 AM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
No cook it for 3 hrs at 300 wrap it pull when probe tender.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
10-19-2013, 10:15 AM | #11 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
I thought I was supposed to cook around 225.
What does pull when probe tender mean ? |
|
10-19-2013, 10:17 AM | #12 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
|
Bludawg is rite on with his advise.
Pull when probe tender means don't go by temp, when a probe, like a meat thermometer, goes into the meat like a hot knife through butter it's done and time to pull. Also don't forget to rest it for an hour or so before slicing
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
|
Thanks from:---> |
10-19-2013, 10:21 AM | #13 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
Really dumb. When you let it sit for an hour it must get cold.
What's best way to reheat ? Also what is the correct cooking temp for brisket ? 225 or 300? |
|
10-19-2013, 10:27 AM | #14 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
|
When you're resting it, wrap it in foil and then in a couple bath towels and put it in a cooler or the oven, off of course.
Either temp or in between is fine. Bludawg goes hot and fast, but I've found that smaller cuts seem to do better at the higher side of that temp range.
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
|
Thanks from:---> |
10-19-2013, 11:23 AM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
I rest mine wrapped in the the same Butcher paper I finished the cook in on the counter top in the kitchen it takes 3 hrs or so to drop to 150 deg. Your cooking in a Kettle it is easier to run 275 + than it is to fight it to 225. not to mention 275+ IMO produces way better BBQ In reality I usually cook closer to 325 than I do 300 75% of the time.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
Thread Tools | |
|
|