Brisket Question

hmacmill · 01-18-2011, 12:59 PM

I was wondering if you could help me out when it comes to brisket. I have never smoked a whole brisket before. Does the smaller section get dried out while the thicker part gets up to temp? Also, which part is used for burnt ends?

Thanks for your help, Hugh

gtr · 01-18-2011, 01:07 PM

I can think of no better starting place for you than right here:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

It helped me tremendously.

chambersuac · 01-18-2011, 01:32 PM

I was gonna reply, but gtr gave you a great place to start.
Have fun with your brisket.

bigabyte · 01-18-2011, 01:53 PM

Don't worry about the thinner part drying out while the thicker part cooks. Briskets do not follow the rules of other beef roasts. In fact, oddly enough...the point, which is the thicker part, will finish to tenderness before the thinner part (the flat) will.

codger · 01-18-2011, 03:09 PM

This question, and how quick the answers come to help a guy is a really good example why this is the best group (Bbq) on the internet. Thanks to all you guys with the knowhow! It's great!

hmacmill · 01-18-2011, 05:34 PM

Thank you all for the advice.

Sent from my ADR6300 using Tapatalk

Chef Jim · 01-18-2011, 10:48 PM

Quote:

Originally Posted by gtr

I can think of no better starting place for you than right here:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

It helped me tremendously.

This is a must read. That being said, I now do mine in an alum pan, injected, at about 250. On my WSM a 13-14 pounder takes about 10 hours.

After 7-8 hours I foil the pan and let her go, and take it off at no more than 205.

Foil and wrap in towels and into the microwave for about 1 hour. Just to keep it warm, not nuke it.

Slice it and enjoy. BWT the point is often used for burnt ends. I think that's a waste of good meat as it is usually the best part.

hmacmill · 01-19-2011, 08:12 AM

The link was great. The hard part is going to be finding a day where I can spend over 10 hours tending to the smoker. I'm definetly waiting until the weather warms up.

bmanMA · 01-19-2011, 09:54 AM

Quote:

Originally Posted by hmacmill

The link was great. The hard part is going to be finding a day where I can spend over 10 hours tending to the smoker. I'm definetly waiting until the weather warms up.

What kind of cooker are you using? If you have something that can be set once at temp and left alone for a while, you may consider doing an overnight cook.

BBQ Bandit · 01-19-2011, 10:13 AM

Quote:

Originally Posted by hmacmill

The link was great. The hard part is going to be finding a day where I can spend over 10 hours tending to the smoker. I'm definetly waiting until the weather warms up.

Quote:

Originally Posted by bmanMA

What kind of cooker are you using? If you have something that can be set once at temp and left alone for a while, you may consider doing an overnight cook.

Have you seen the UDS thread ?
It will solve many issues you may have.

http://www.bbq-brethren.com/forum/sh...ad.php?t=23436

01-18-2011, 12:59 PM	#1
hmacmill Got Wood. Join Date: 12-20-10 Location: Byram Twp, NJ Downloads: 0 Uploads: 0	Brisket Question I was wondering if you could help me out when it comes to brisket. I have never smoked a whole brisket before. Does the smaller section get dried out while the thicker part gets up to temp? Also, which part is used for burnt ends? Thanks for your help, Hugh

01-18-2011, 01:07 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I can think of no better starting place for you than right here: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 It helped me tremendously. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-18-2011, 01:32 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I was gonna reply, but gtr gave you a great place to start. Have fun with your brisket. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

01-18-2011, 01:53 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Don't worry about the thinner part drying out while the thicker part cooks. Briskets do not follow the rules of other beef roasts. In fact, oddly enough...the point, which is the thicker part, will finish to tenderness before the thinner part (the flat) will. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Brisket Question	SmokinJoe70	Q-talk	9	09-22-2011 11:07 PM
Brisket Question	TexMass	Q-talk	5	05-19-2011 01:33 AM
Brisket question....	LMAJ	Q-talk	13	02-21-2010 02:01 PM
brisket question	douglas_p76	Q-talk	18	11-07-2009 04:26 PM
brisket in chili - question on brisket prep	Buster Dog BBQ	Q-talk	2	11-07-2008 05:35 AM

01-18-2011, 03:09 PM	#5
codger Full Fledged Farker Join Date: 08-02-10 Location: Ronan Montana Downloads: 0 Uploads: 0	This question, and how quick the answers come to help a guy is a really good example why this is the best group (Bbq) on the internet. Thanks to all you guys with the knowhow! It's great!

01-18-2011, 05:34 PM	#6
hmacmill Got Wood. Join Date: 12-20-10 Location: Byram Twp, NJ Downloads: 0 Uploads: 0	Thank you all for the advice. Sent from my ADR6300 using Tapatalk

01-19-2011, 08:12 AM	#8
hmacmill Got Wood. Join Date: 12-20-10 Location: Byram Twp, NJ Downloads: 0 Uploads: 0	The link was great. The hard part is going to be finding a day where I can spend over 10 hours tending to the smoker. I'm definetly waiting until the weather warms up.