1st attempt @ smoking a brisket = EPIC fail - Page 2

Smoking Westy · 01-02-2013, 09:35 AM

I just did my first brisket yesterday and was tempted by just doing the flat (since I really just wanted some sliced brisket) but quickly was convinced by the folks here that a packer is the way to go. After cooking one, I see why!

As others have suggested, find yourself a packer and give it another try, I think you'll like the results.

Mo-Dave · 01-02-2013, 10:32 AM

I would like to offer up some sound advice like others here have but I have never ruined any meat I have ever cooked in my entire life.

Dave

Q-Dat · 01-02-2013, 10:39 AM

Quote:

Originally Posted by Ackman

Years ago I kept getting hockey pucks when I cooked briskets---using 2-3 pounders--didn't know about packers....as far as I am concerned all the advise you get here on cooking briskets is directred to 12+ pounders

Agreed. A 2lb brisket is pretty much only gonna be good for braising. None of the established popular methods will work for something that small and with that little fat.

Mo-Dave · 01-02-2013, 11:02 AM

The only thing I can tell you that may be of any value is, if you only want to cook small cuts of meat get a tri-tip and cook it like a brisket or grill it and leave the fat cap on.
Dave

thirtydaZe · 01-02-2013, 11:32 AM

Ah yes, the sound of meat going "klunk" as hit hits the bottom of the trash can.

doogie21 · 01-02-2013, 12:39 PM

Thank you guys for all the kind words and excellent advice!

Quote:

Originally Posted by bo_b_q

My first two tries with brisket were on small flats like yours as well. I'm assuming my thought process was the same as yours...rather mess up a $10-$15 piece of meat than a $30-$40. Foolish logic!

This was exactly my thought process. I knew the difficulty in smoking a brisket from extensive reading and figured it wouldn't turn out as well as I was hoping. Next time I will take the plunge and spend the money. Hopefully next time I post about brisket I will have better news!

Thanks again.

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01-02-2013, 09:35 AM	#16
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	I just did my first brisket yesterday and was tempted by just doing the flat (since I really just wanted some sliced brisket) but quickly was convinced by the folks here that a packer is the way to go. After cooking one, I see why! As others have suggested, find yourself a packer and give it another try, I think you'll like the results. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-02-2013, 10:32 AM	#17
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	I would like to offer up some sound advice like others here have but I have never ruined any meat I have ever cooked in my entire life. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

01-02-2013, 11:02 AM	#19
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	The only thing I can tell you that may be of any value is, if you only want to cook small cuts of meat get a tri-tip and cook it like a brisket or grill it and leave the fat cap on. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

01-02-2013, 11:32 AM	#20
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	Ah yes, the sound of meat going "klunk" as hit hits the bottom of the trash can. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit