Cooking A Brisket - Some Questions

Crotonmark · 10-19-2013, 06:48 AM

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

HeSmellsLikeSmoke · 10-19-2013, 07:04 AM

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?

scp · 10-19-2013, 07:11 AM

+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?

ButtBurner · 10-19-2013, 07:14 AM

I have seen them at Rest Depot.

they label them Brisket Nose.

Crotonmark · 10-19-2013, 07:22 AM

It's a triangle shaped piece. It is thinner than the pictures on this site.

dwfisk · 10-19-2013, 07:26 AM

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

Diesel Dave · 10-19-2013, 08:36 AM

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

Bludawg · 10-19-2013, 09:29 AM

Triangle shape, 5 lb, you have a Flat.

Crotonmark · 10-19-2013, 09:36 AM

Quote:

Originally Posted by Bludawg

Triangle shape, 5 lb, you have a Flat.

So does this cook differently.

Bludawg · 10-19-2013, 09:57 AM

No cook it for 3 hrs at 300 wrap it pull when probe tender.

Crotonmark · 10-19-2013, 10:15 AM

I thought I was supposed to cook around 225.
What does pull when probe tender mean ?

Diesel Dave · 10-19-2013, 10:17 AM

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

Crotonmark · 10-19-2013, 10:21 AM

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?

Diesel Dave · 10-19-2013, 10:27 AM

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.

Bludawg · 10-19-2013, 11:23 AM

Quote:

Originally Posted by Crotonmark

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?

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.

10-19-2013, 06:48 AM	#1
Crotonmark 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
HeSmellsLikeSmoke 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
scp 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
ButtBurner 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, 07:26 AM	#6
dwfisk 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..

10-19-2013, 07:22 AM	#5
Crotonmark 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, 08:36 AM	#7
Diesel Dave 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
Bludawg 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, 09:57 AM	#10
Bludawg 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
Crotonmark 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
Diesel Dave 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

10-19-2013, 10:21 AM	#13
Crotonmark 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
Diesel Dave 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