The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-19-2013, 10:04 PM   #1
tom9193
Is lookin for wood to cook with.
 
Join Date: 08-16-13
Location: chicago,il.
Downloads: 0
Uploads: 0
Default brisket size??

i almost have my new first u.d.s. smoker built complete my first cook i wanna go bells out and do my first brisket to.. my question is i have only 4 people to feed my local store has a butcher that will cut it up how ever i want , 10+ pounds of meat seems like WAY too much i was thinking of getting just the point or have the packer brisket cut in half so i get some of the flat and some of the point..any advice??
tom9193 is offline   Reply With Quote


Unread 09-19-2013, 10:07 PM   #2
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Get a small whole packer, left overs are a good thing.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 09-19-2013, 10:08 PM   #3
tom9193
Is lookin for wood to cook with.
 
Join Date: 08-16-13
Location: chicago,il.
Downloads: 0
Uploads: 0
Default

the smallest they had was a 10 pound packer.. im all for left overs but not for a month straight

Quote:
Originally Posted by J'ville Grill View Post
Get a small whole packer, left overs are a good thing.
tom9193 is offline   Reply With Quote


Unread 09-19-2013, 10:24 PM   #4
jeffturnerjr
is one Smokin' Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Midland, TX
Downloads: 0
Uploads: 0
Default

Your 10 liner will most likely shrink down to about 7lb brisket. Take leftovers, freeze.
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr is offline   Reply With Quote


Unread 09-19-2013, 10:34 PM   #5
oldbill
is one Smokin' Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

It would probably be a challenge to find a whole packer under 10 or 11 pounds. My suggestion would be to get the packer, cut it right down the middle and freeze half for a later cook. That way you don't end up with so much left over and you can also look forward to another cook down the road!
__________________
Never Trust A Skinny Cook!!!
oldbill is offline   Reply With Quote


Unread 09-19-2013, 10:45 PM   #6
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Another thing you may want to consider is a future purchase of a vacuum sealer. I believe everyone who bbq's should own one.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 09-19-2013, 11:05 PM   #7
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Yeah, vacuum sealer or post cooks on Facebook. That gets rid of it real quick. Lol
Hawg Father of Seoul is online now   Reply With Quote


Unread 09-20-2013, 03:31 AM   #8
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

I see an 8 or 9 pound packer every once in a while, but they are always really firm and the flat looks bad (really tapered). If your butcher will cut however you want, I would get him to remove a bit of the end of the flat until you get to the size you want. I am a point fan! Also, if he is already cutting (and not going to charge you any more) a nice fat trim will save you some money.
sliding_billy is offline   Reply With Quote


Unread 09-20-2013, 08:14 AM   #9
bananablack
Full Fledged Farker
 
Join Date: 03-10-12
Location: Moore Oklahoma
Downloads: 0
Uploads: 0
Default

If the brisket is good your friends will eat more than you think.
__________________
Party Gator
bananablack is offline   Reply With Quote


Unread 09-20-2013, 08:25 AM   #10
Uncle JJ
Full Fledged Farker

 
Join Date: 06-07-13
Location: Smyrna, GA
Downloads: 0
Uploads: 0
Default

Every time I cook a brisket, no matter the size, it alwasy seems to disappear. And all of my briskets are dry.

Chili season is fast approaching. Always nice to have some brisky in the freezer....
Uncle JJ is offline   Reply With Quote


Unread 09-20-2013, 08:33 AM   #11
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Uncle JJ View Post
Every time I cook a brisket, no matter the size, it alwasy seems to disappear. And all of my briskets are dry.

Chili season is fast approaching. Always nice to have some brisky in the freezer....
All are Dry? You are not cooking long enough or not resting it low enough.

10-11 lb whole packers about as small as I can find but the 12-13-15 lbrs have always turned out better. You can freeze cooked brisket-dont slice it- and reheat in pan in oven at 250 *with a little beef broth.
SmittyJonz is online now   Reply With Quote


Unread 09-20-2013, 08:55 AM   #12
NorthernMN
On the road to being a farker
 
Join Date: 04-26-13
Location: Thief River Falls, MN
Downloads: 0
Uploads: 0
Default

Freezing brisket is no big deal and makes for great leftovers. When slicing your brisket have a helper there so when you slice it they can mop some of the aujus on both pieces, the slice you took off and the exposed meat on the slab you are cutting from. Then do another slice and do the same thing. Then when you place it in a vacum bag add a little bit of the aujus and seal away. When you are feeling like a brisket sandwich thaw the meat in the fridge over night or in some warm water then microwave still sealed in the bag, but watch out for the bag ballooning, 30-45 seconds at a time turning the package over till hot. Finally open the bag and slap it on some bread, it will still be moist and tasty. If you dont coat each peice with the aujus you run the risk of it drying out very quickly by just being exposed to the air.

We also do the same with the point so we can have burnt end sandwiches as a quick meal. Same steps as above cube the point and add aujus to the pieces as you cut them. Then vacum seal with a some aujus in the bag. When ready to make burnt ends we thaw them in the fridge, add some more rub and put them in a small foil pan and smoke till done, then add some bbq sauce and let that set.

There are never too many left overs, its only two of us and we cook 12 lb briskets. That way it lasts since we cant be cooking every weekend.
NorthernMN is offline   Reply With Quote


Unread 09-20-2013, 08:56 AM   #13
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J'ville Grill View Post
Another thing you may want to consider is a future purchase of a vacuum sealer. I believe everyone who bbq's should own one.
I agree highly with this.

I'll also add that a friend recently completed his first cook on his new to him 22.5 WSM. He did a pork shoulder that was only a few pounds. I asked him if it came from a piglet. It came out great except there was none left over. Learn from his mistake!
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 09-20-2013, 09:03 AM   #14
Uncle JJ
Full Fledged Farker

 
Join Date: 06-07-13
Location: Smyrna, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmittyJonz View Post
All are Dry? You are not cooking long enough or not resting it low enough.

10-11 lb whole packers about as small as I can find but the 12-13-15 lbrs have always turned out better. You can freeze cooked brisket-dont slice it- and reheat in pan in oven at 250 *with a little beef broth.
Yes, my much documented love/hate relationship with the fickle brisky mistress continues. Your thoughts are in line with many others here - not cooking it long enough! Still trying to get the feel for "probe-like-butter". Next time I will NOT undercook it. I will not undercook it. I will not undercook it....

Now, back to the original show.
Uncle JJ is offline   Reply With Quote


Unread 09-20-2013, 10:04 AM   #15
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

10 lb packer after trimming will be around 8.5 lbs. Then shrinkage during cooking will get you about 5-6 lbs of finished product. I know people who could eat all of that by them selves in 3 days. So having a little leftover meat shouldn't be a big deal.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:24 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts