The Official Brisket Thread

[BigFatMeanie]

Bees are your friends. I can see eliminating wasps, because they suck, but bees are handy to have around the place.

[All-American]

I just ruined a brisket. I had just pulled it off the smoker and set it on a little table next to the smoker so I could close the lid. On the table was a bee trap. When the brisket touched the table the bee trap rocked forward and tipped over onto the brisket, spilling all the liquid poison inside. I feel like a second cousin just died.

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So sorry to hear it. Thoughts and prayers.

[CJF]

I just ruined a brisket. I had just pulled it off the smoker and set it on a little table next to the smoker so I could close the lid. On the table was a bee trap. When the brisket touched the table the bee trap rocked forward and tipped over onto the brisket, spilling all the liquid poison inside. I feel like a second cousin just died.

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[smokymountainrain]

Yeah, keep them together. The point has more fat. The best part of the flat is the part under the point.

That makes sense.

[Jeff Lebowski]

at the risk of showing my ignorance, i will answer this question. since they are of different thickness i assume that one may reach temp sooner than the other - i thought it might promote more even cooking.

didn't realize it would make the flat lose moisture. but that answers the question! thanks!!!

Yeah, keep them together. The point has more fat. The best part of the flat is the part under the point.

[smokymountainrain]

Why don’t earth would you want to do that? To make that flat a little more dry?

at the risk of showing my ignorance, i will answer this question. since they are of different thickness i assume that one may reach temp sooner than the other - i thought it might promote more even cooking.

didn't realize it would make the flat lose moisture. but that answers the question! thanks!!!

[Jeff Lebowski]

has anybody separated the point and the flat prior to cooking? if so, how has it worked out?

Why on earth would you want to do that? To make that flat a little more dry?

[smokymountainrain]

has anybody separated the point and the flat prior to cooking? if so, how has it worked out?

[imanihonjin]

Every now and again, I can find a fully trimmed prime brisket at HEB for $2.99/lb. I like those days. However, it has been a couple of months since the last time.

[wuapinmon]

Costco in Durham, NC yesterday had USDA Prime full packer briskets for $2.89/lb.

[myboynoah]

We’re currently on the southern Welsh coast (Tenby) where coincidentally there’s a food festival on the beach just below our flat (it’s in the picture below). I have sampled a few of the many trucks/booths, one of which was run by Stu who produced a very nice brisket. He was a little embarrassed to learn I was from the States, had my own smoker, and hang out with gentlemen for whom smoking brisket is a second religion. Stu was relieved when I gave his work two hearty thumbs up.
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For dessert I had vegan ice cream made from hemp, cashews an oats. It was surprisingly good. Very rich and smooth.
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Sorry for the orientation; I was lying on my side, too stuffed to sit upright...

Did you prepare for your Welsh adventure by binge watching Hinterland?

[PaloAltoCougar]

We’re currently on the southern Welsh coast (Tenby) where coincidentally there’s a food festival on the beach just below our flat (it’s in the picture below). I have sampled a few of the many trucks/booths, one of which was run by Stu who produced a very nice brisket. He was a little embarrassed to learn I was from the States, had my own smoker, and hang out with gentlemen for whom smoking brisket is a second religion. Stu was relieved when I gave his work two hearty thumbs up.
60752A20-E504-4133-AE24-8C8A9535C76C.jpg

For dessert I had vegan ice cream made from hemp, cashews an oats. It was surprisingly good. Very rich and smooth.
1690C1BE-B86B-40A6-81DB-1473059021DE.jpg

Sorry for the orientation; I was lying on my side, too stuffed to sit upright...

[Green Monstah]

For you Texas folks, I tried HEB's "Super Trimmed" brisket last weekend. I highly recommend. It turned out great and cost me about 1/2 of what I pay at Costco for an untrimmed prime packer.

[smokymountainrain]

I’ve held for even longer than that. Not an issue at all.

Very good to hear. I haven't done brisket since last summer. I'm excited too how it turns out.

[All-American]

Question for you brisket dudes. Lately when i cook a pork butt or brisket, i'm starting it early, erring on the side of letting it sit FTC or in the oven for a long time. I just cooked a brisket and i gave myself a enough time for a 14 hour cook - meaning if it took 14 hours i'd still have 3 hours to let it sit - as i feel 3-4 hours is about ideal. the problem with this approach is if it only takes 10 hours - which was the case this morning. so now that 3 hours is 7 hours. how screwed am i? or will i still be okay?

I’ve held for even longer than that. Not an issue at all.