Brisket question ?

jharner

Club Member

Joined: Jan 2016

Posts: 1341

Location: Louisiana - North West but a coon ass at heart

Cookers

Camp Chef DLX Pellet Grill
Weber 22.5 Kettle
Brickman Box Smoker

Accessories

Slow N Sear
Tube Smoker
Turkey Cannon
Rib racks
Weber chimney starter

Thermometer's

Maverick ET 735
Tru Temp 3619n
Thermapen mk4
Thermapop

Favorite Drink

Free beer
Coors Light
Windsor ( Canadian blended whiskey )
#1

Brisket question ?

March 10, 2016, 09:28 PM

My question comes after seeing CandySueQ's post about a 20 lb brisket. I have never separated the flat and point before cooking. Who has or does? I liked Mosca's point that you can get more seasoning on the meat but what effect does it have on your cooking times? I am sure there are many pros and cons and I would like to hear them all.
Tags: None

Likes 1
Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 14198

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#2

March 10, 2016, 10:08 PM

I prefer if I have room. If not, no big deal. I clean a lot of that fat mass b/n the two muscles but leave them plenty connected further down so I can still hang as one in the PBC.
Comment
1 comment

#2.1

jharner commented

March 10, 2016, 10:40 PM

Editing a comment

Using a pellet grill, separating and putting on the grates would not be a problem. Just wanting to know the difference in the end product.
PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1597

Location: Lake Charles, LA

Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#3

March 10, 2016, 10:13 PM

If you have the time to separate, it's fun and you get more bark! It really taxes your knife skills to leave a 1/4 of fat on both sides, the point and flat, when you are cutting them apart.

I've been working at cutting a few inches in so that the bulk of that excess fat is out, and there is only a few slices that have more fat than I would enjoy having on my plate. PracticePracticePractice!
Comment
1 - 2

2 comments

#3.1

jharner commented

March 10, 2016, 10:36 PM

Editing a comment

I agree with the PracticePracticePractice! Just trimmed and salted two packers that I am doing for my sister Saturday and was kinda proud of the way they looked when I was done. The difference between the point and flat were obvious.

#3.2

Jerod Broussard commented

March 10, 2016, 11:51 PM

Editing a comment

I agree. I plan to start trimming all the "pretty white stuff" on the sides down b/c that is some "ain't gonna render ever" stuff if there ever was!!!
MBMorgan

Club Member

Joined: Sep 2015

Posts: 8612

Location: Colorado

> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
#4

March 10, 2016, 10:15 PM

As usual, Jerod ( Jerod Broussard ) says sooth ... check out this PBC video that describes how to prep a brisket:

http://www.pitbarrelcooker.com/videos/beef-brisket
Comment

Welcome!

Announcement

Brisket question ?

Comment

Comment

Comment

Announcement