I will be tested today

[Oak Smoke]

I thawed a brisket yesterday and trimmed it this morning to get it on the Big Joe. It’s a select brisket that I bought on sale and because of circumstances at the time couldn’t wet age. I got tired of it being in the way in the freezer. I’ve never trimmed one quite like this. The fat is even tough! I went back and resharpened my filet knife just to make sure I wasn’t trying to work with a bad blade. It looks good, it’s as limber as a rag, but it’s not easy to cut. If I’m as good as those old pit-masters that took tough cheap beef and made it a thing of beauty then I stand a chance. If not it will go in chili or chopped beef sandwiches. I’ve mouthed off about not cooking the old way several times. Now I get to see if I know enough yet to tackle the real deal not some prime cake walk. The thin blue smoke is happening.

[mrichie1229]

You've got this Oak Smoke!

[au4stree]

Love me a brisket. I adopted Smokin Dad’s double indirect technique on long smokes. I use the slo-roller and plate setter, it really does produce a good smoke flavor, great bark too. But nothing compares to the KBQ brisket I did a few weeks ago. Best of luck to you, it’ll be great.

[Oak Smoke]

A KBQ is in my future. As soon as the youngest son buys himself a house he’ll take my Kamado Joe classic and I’ll have room for it.

[yakima]

I had a fairly recent classic fail with a select brisket. Discovered too late that it was select. Then I followed a friend's suggestion re an apparently Texas trend not to trim at all. Learned that my MAK has a fire alarm. No physical damage except to the brisket. Perhaps some psychological trauma. And a reminder to clean grill grease drainage routes better.

I have always been skeptical of running fire remotely; glad I was right there.

I suspect that trimming and cleaning were more significant than meat grade. In all likelihood you will be fine.

[Oak Smoke]

yakima that’s scary! My wife had two homes burn before we met. A fire that appears out of control would really upset her so I try to keep things as grease free as possible. I have a stainless platter for both the big joe and the classic that goes on top of the heat deflector to catch grease. They work great and make clean up lots easier. I will continue to trim for now because a kamado grease fire doesn’t start until you open it. Then you get a flash and all hell breaks loose. The wife go nuts!

[IdahoJim]

Pellet grill fires can be nasty and scary. Ask me how I know...

[texastweeter]

Get er done!

[Oak Smoke]

I’ve seen him in person twice. I almost used one of his phrases about fat girls here but then thought better of it. Y’all take care, hope to see you soon.

[LA Pork Butt]

Wrap!

[Oak Smoke]

You are so right!

[58limited]

You got this, can't wait to see the results.

[Spinaker]

You are far braver than I am.......I have never attempted a select brisket before. That is a tough one.

[ecowper]

I see what you did there.

[J-Melt]

You are one brave man! Look forward to the results!

[captainlee]

Go for it, the results will be great!

[ecowper]

I got a chain saw for when you are ready to slice! j/k I bet it comes out great.

[Oak Smoke]

If it’s too tough for my electric knife I’ll break out the machete! Good grief I hope this is as good as it smells.

[Panhead John]

Just remember, Snow’s BBQ uses select briskets, from what I hear they turn out ok….🤓

[RichieB]

Think Burnt Ends.

[Davek8282]

Wagyu and Prime are a recent phenomanen, if your doing it old school should come out great. Resting for a good long time will be your friend, can't hurry good results.

[Oak Smoke]

This is as old school as I know how to do and I’m 72 so almost everything I do is old school. At this age I rush things much less than I used to. This cook is almost a hybrid between my traditional brisket cook and my chuck roast cook. Once I wrap it’s going in the oven for a low and slow braise then on to a good rest.

[Sid P]

I’m not worried.

[Oak Smoke]

Sid, I appreciate your confidence!

[ItsAllGoneToTheDogs]

You got this, honestly one of the best briskets I ever cooked was a wally world select, it had way harder fat than any of the others I've done (Prime and Choice from better suppliers)