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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.


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Old 10-14-2010, 07:38 PM   #31
Boshizzle
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Thanks, folks.

I took some of the brisket into work Tuesday and in the last two days I have gotten two requests to cater events.

I had to decline the offers, of course, because I have no idea how to cater anything. But, it was nice to get the offers.
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Old 10-14-2010, 07:41 PM   #32
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Quote:
Originally Posted by Boshizzle View Post
Thanks, brethren.

Campdude, they were pretty tasty.

Here is the finished brisket. I ate some slices on white bread and fresh avocado for dinner. It was worth the effort.



pic #2 is the brisket pic we have been seeking for years.i love a 1/8"inch thick slice you can still see through.
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Old 10-14-2010, 08:27 PM   #33
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Quote:
Originally Posted by Boshizzle View Post
Thanks, folks. I took some into work this morning and everyone really enjoyed it.

gtsum, the temp probe was in the point.

Blkjeep, that's pretty much it. What I have been experimenting with over the last few months is breaking every rule in the book, basically. I am trying to get heat into the meat as quickly as possible using indirect heat. I have cooked them after foiling at as high as 400 F with good results.

jonboy, the only thing I'd add is don't use a lot of sugar in the rub and make sure you cook it with indirect heat. You can see some charred spots on the tip of the point on this one because it was extending beyond the diffuser in the keg.
Very nice!
I haven't been on the Brethren for months but came tonight to get some advice on brisket! And looky here what I found! Great!

Boshizzle ~ I was planning on doing just flats for about 35 people this weekend for a birthday party. Have you used this method on just flats? I have a UDS that I can put a dissuer in so I can do indirect. Would I do them for approximately the same time and temp? I welcome your advise and anyone elses especially on how much brisket to buy to feed 35 people.

Mick
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Old 10-14-2010, 08:41 PM   #34
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AlbuQue,

Here is a little 3 pound flat I cooked that I was worried was going to turn out dry. It wasn't quite as juicy as the full packer, but it wasn't dry.

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Old 10-14-2010, 08:52 PM   #35
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You did it the same way? Injection, rub, heat, time?
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Old 10-14-2010, 08:54 PM   #36
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Yep, the same recipe and cook method. I may have had a variation in the injection but it was a small variation that shouldn't make a big difference in results. As I recall, the flavor was slightly different because of a slightly different injection recipe.
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Old 10-14-2010, 10:32 PM   #37
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Looks great, still a brisket virgin, I'm going to try my first your way, thanks for the post.
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Old 10-15-2010, 07:40 AM   #38
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Excellent smoke ring! Am I right, it took 2 hours of smoke?
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Old 10-15-2010, 09:53 AM   #39
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that is surely some fine looking brisket, bo.
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Old 10-15-2010, 10:06 AM   #40
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since you like breaking the rules have you tried separating the point and the flat at 165? I did this awhile back on a hot and fast brisket and it worked great. You tend to get more bark on it. I want to try it again before the stall this time. I re-rub the point where it is bare with some rub. I also didn't go as high as you on the heat so that will change the amount of time you have to get more bark. Nice smoke !!!!
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Old 10-15-2010, 11:38 AM   #41
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btcg, I don't recall how long it cooked before foiling it. But, I cooked it with a chucky so it was cooking without foil longer than it probably needed.



got14u, I have thought about cooking one after splitting the two pieces. But, haven't done it. One day perhaps.
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Old 10-15-2010, 12:29 PM   #42
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Bo,

How long did you use smoke? The whole time?
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Old 10-15-2010, 12:33 PM   #43
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I use smoke up until I foil the meat.
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Old 10-15-2010, 01:36 PM   #44
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Okay, so it's 2 hours of smoke. I've found 2 hours to be optimum as well.
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Old 10-15-2010, 02:31 PM   #45
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Very nice You did a chuck at that high heat too
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