The Official Brisket Thread

[Jeff Lebowski]

1. Choosing a brisket: Honestly I just be sure and go to a place that has quality meat. I've found Costco and HEB (local grocer) to have the best meat. Costco seems to sell whole packers in Texas but I've found many people on line that claim they only sell flats (long part of the brisket). I guess it just depends on where you are and obviously Costco sells whole briskets in Texas .

I also wait until there is a sale and buy 3 or 4 whole packers when they are about $1.29/lb as opposed to the typical $1.99/lb. That's a bit of savings when you are buying a 14 lb brisket. They freeze well for about 6 months and I'd recommend smoking at least two at a time since cooked brisket can also be frozen with no problem.

What are the pros/cons of whole packers vs. flats? I have seen websites pushing both. How would your instructions change for a flat only?

[Jeff Lebowski]

Do you guys trim the point from the flat like this:

http://www.charcoalstore.com/kb/article.php?id=024

Or just everything together in one big piece?

[CJF]

Do you guys trim the point from the flat like this:

http://www.charcoalstore.com/kb/article.php?id=024

Or just everything together in one big piece?

I leave it in one piece.

[Jeff Lebowski]

I leave it in one piece.

That's what I am going to do.

I found an outstanding set of detailed instructions here:

http://www.virtualweberbullet.com/brisketselect.html

[CJF]

That's what I am going to do.

I found an outstanding set of detailed instructions here:

http://www.virtualweberbullet.com/brisketselect.html

I used that very same article to prepare for my first brisket. Very helpful. I still go back and read it once in a while.

I use this site for a casual reading often. Lots of good info there for lots of different BBQ. They really know their meat.

[CJF]

What are the pros/cons of whole packers vs. flats? I have seen websites pushing both. How would your instructions change for a flat only?

I didn't see this. I've done both and really, the main difference was cooking time. I trimmed, rubbed, and cooked the exact same way. The only difference for me was time.

[Jeff Lebowski]

I am having a heck of a time finding a decent size brisket. Costco, Harmons, Maceys all sell flats only, and the biggest one I could find was 4.5 lbs. Most were 3-4 lbs. Will keep searching tomorrow. Costco guy says that none of the Utah Costco stores sell packers anymore. Just flats.

[CJF]

I am having a heck of a time finding a decent size brisket. Costco, Harmons, Maceys all sell flats only, and the biggest one I could find was 4.5 lbs. Most were 3-4 lbs. Will keep searching tomorrow. Costco guy says that none of the Utah Costco stores sell packers anymore. Just flats.

Find a butcher. I use Don's Meat in Clearfield. I'm sure there are several good butchers in the UC.

[Jeff Lebowski]

I used that very same article to prepare for my first brisket. Very helpful. I still go back and read it once in a while.

I use this site for a casual reading often. Lots of good info there for lots of different BBQ. They really know their meat.

Another excellent link. Thanks.

[Jeff Lebowski]

Find a butcher. I use Don's Meat in Clearfield. I'm sure there are several good butchers in the UC.

Calling Springville Meat Co. in the morning. They haven't failed me yet.

[CJF]

Calling Springville Meat Co. in the morning. They haven't failed me yet.

My wife is on bed rest right now. I try to give her a 2 to 3 hour break from the boy and me every day. If they don't have something I've got plenty of time to bring one down to you.

[Moliere]

What are the pros/cons of whole packers vs. flats? I have seen websites pushing both. How would your instructions change for a flat only?

Do you guys trim the point from the flat like this:

http://www.charcoalstore.com/kb/article.php?id=024

Or just everything together in one big piece?

I'm not sure of the pros and cons, but I'd imagine that separating the two would make the brisket easier to smoke as you make it more uniform in thickness. The tip (maybe last 2-3 inches) of my flat can get dried out but I usually wouldn't serve it sliced anyway. I will typically chop it up and use it in a chopped beef sandwich with BBQ sauce.

I will typically trim quite a bit of fat between the two but I ultimately leave the flat and point together. I've never tried separating them but maybe one time I'll try it. I just think it would come out more moist and tender having them together as it would take longer to come to temp thus allowing the connective tissue and fat a longer time to "melt", but I honestly have no idea.

I obviously separate them after cooking so I can carve them up nicely since the grain of hte point usually runs perpendicular to that of the flat.

I am having a heck of a time finding a decent size brisket. Costco, Harmons, Maceys all sell flats only, and the biggest one I could find was 4.5 lbs. Most were 3-4 lbs. Will keep searching tomorrow. Costco guy says that none of the Utah Costco stores sell packers anymore. Just flats.

Come to Texas, we only sell decent sized briskets (you already know this obviously). I think I once cooked a 13lber that MJ found at HEB on sale for $.99 per lb. The costco here sells both flats and packers.

[Jeff Lebowski]

I'm not sure of the pros and cons, but I'd imagine that separating the two would make the brisket easier to smoke as you make it more uniform in thickness. The tip (maybe last 2-3 inches) of my flat can get dried out but I usually wouldn't serve it sliced anyway. I will typically chop it up and use it in a chopped beef sandwich with BBQ sauce.

I will typically trim quite a bit of fat between the two but I ultimately leave the flat and point together. I've never tried separating them but maybe one time I'll try it. I just think it would come out more moist and tender having them together as it would take longer to come to temp thus allowing the connective tissue and fat a longer time to "melt", but I honestly have no idea.

I obviously separate them after cooking so I can carve them up nicely since the grain of hte point usually runs perpendicular to that of the flat.

I am going to leave them in one piece. I plan to cook over a very long period. Low and slow.

Come to Texas, we only sell decent sized briskets (you already know this obviously). I think I once cooked a 13lber that MJ found at HEB on sale for $.99 per lb. The costco here sells both flats and packers.

You forgot to mention how warm it is in Houston right now.

[Jeff Lebowski]

As noted in this thread, there are some fantastic websites out there with very detailed information, including notes, instructions, links, etc. Then the Food Network has several like this:

http://www.foodnetwork.com/recipes/b...ipe/index.html

Uh... Gee thanks.

[Donuthole]

As noted in this thread, there are some fantastic websites out there with very detailed information, including notes, instructions, links, etc. Then the Food Network has several like this:

http://www.foodnetwork.com/recipes/b...ipe/index.html

Uh... Gee thanks.

There is an entire website practically dedicated to crappy food network recipies like that one. A couple of my favorites: