MMMM.. BRISKET..
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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 10-30-2019, 12:28 PM   #1
PapasSmokin
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Wink My First Brisket

I've been smoking and grilling a long time but have never tackled a brisket. Are Sam's briskets good? Where else is a good source?
I'm smoking on a Treager Pro Series 36. Would love tips and tricks for a delicious fall apart tender brisket.
Thanks, Papa Smokin!
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Old 10-30-2019, 12:34 PM   #2
grillinguy247
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When you pick a brisket look for one with a thick flat and good marbling. I always cook prime now but if you know how to cook them any grade can be delicious. Only use temperature as a guide to start checking for probe tender which is room temperature butter in the thickest part of the flat. Let us know how it goes once you tackle you first one!
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Old 10-30-2019, 12:38 PM   #3
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There are lots of Brisket threads here Check them out
For your first one I would not buy a real expensive cut of meat
When done you want it to bend over your finger but have a little tug when you pull on it
It is done when you can put a probe in it and it goes in like it was butter
I am sure others will chime in
Check a tutorial by Bigabyte on Brisket
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Old 10-30-2019, 02:00 PM   #4
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Quote:
Originally Posted by PapasSmokin View Post
Would love tips and tricks for a delicious fall apart tender brisket.
Thanks, Papa Smokin!
One of the most important tips: Keep goin'; Many people pull them off too early. Probe the thickest part of the flat until the probe goes in with no resistance. Cook at 275°. Use equal parts salt and pepper. Follow this and you'll have good results.

This doesn't happen by pulling the brisket off early (credit pjtexas1 for the brisket)
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Old 10-30-2019, 02:15 PM   #5
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My Sam's Club always has USDA Choice briskets, and if you don't see what you like in the meat case ask, they always have more in the walk-in. They sometimes have USDA Prime (in a separate meat case with other Prime cuts) which are about 0.25/lb more, but worth it.
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Old 10-30-2019, 03:46 PM   #6
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https://www.bbq-brethren.com/forum/s...isket+tutorial
https://www.bbq-brethren.com/forum/s...ludawg+brisket
Here are a couple of links for you. These should give you greater knowledge than you have currently.
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Old 10-30-2019, 04:48 PM   #7
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Good luck! It's not as intimidating as it seems. But like everyone here will tell you, don't cook to temperature, but to feel. Temp may tell you when it's time to try probing, but that's about all.
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Old 10-30-2019, 05:40 PM   #8
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Buy one that's floppy, not stiff.
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