First Brisket Advice

[jfmorris]

Ladies and gentlemen,

I've been smoking with an offset and more recently my Weber kettles (and now Weber+SnS) for 20 years. I even had an old bullet smoker 30 years ago (wasn't a weber though). I've smoked baby backs and spare ribs and whole chickens beyond count. I smoke 2 to 4 turkeys every Thanksgiving. I smoke full pork loins quite often, and I've smoked many hundreds of Boston butts (including 84 at once). Since discovering AmazingRibs, I've branched out and done things like strip loins (darn near close to Prime Rib!). I was at Sam's over the weekend and they had full packer briskets (18 to 20 pounds of Angus USDA choice), as well as brisket flats. If I want to try my hand at my first brisket, would you advise starting with one of the smaller flats, or go full out and spend 20 hours smoking a 18 pound full packer? I forget how big the flats were, but they were certainly a lot smaller and cheaper than the full packers.

Are those 18 and 20 pound monsters I saw from old tough cows - should I be looking for something smaller in a full packer?

Thanks for any insight and advice.

Jim

[jfmorris]

Another consideration is my offset / stick burner requires me to monitor it pretty closely, keeping the first stoked every hour or two at least. With the SnS on the kettle I can run for 8 hours and get sleep, but not sure a full packer will fit on a kettle either. Looked pretty big when I was in the store the other day....

[Steve R.]

I would actually lean toward cooking a packer vs just a flat, to start out. The directions given here on the site are pretty good. Also, there are some excellent YouTube videos out there by Aaron Franklin. I really like how he trims them, and he gives very detailed instructions for how to do it. Keep in mind that the size of the brisket in the cryovac is bigger than it will be once it's trimmed up. Still, it will probably be pretty tight in a 22".

[jfmorris]

I will look fo the trimming video on Youtube. I've been DVR'ing BBQ with Franklin recently off the local PBS - had not heard of him until recently. As far as kettle versus the big smoker, I can always sleep on the couch and listen for the Smoke alarm to go off. Did that on a recent cook, got up at 2AM and 4AM to stoke the fire...

[RonB]

If the full packer is too large for the Weber, (and it may well be - I think someone here suggests 16 lbs is about max), then trim just enough of the end off the flat to get it to fit. The end is normally thinner anyway, and the most likely part to dry out.

[jfmorris]

Good idea. I'll just have to trim it first and see.

[DeusDingo]

it seems like sometimes when people smoke just the flat it tends to be drier than they liked. i would do a whole packer because A) experience and B) the point is the best piece of meat in BBQ (in my opinion).

[jfmorris]

Thanks. I do not want dry, so sounds like the flat by itself is something to stay away from.

[Pirate Scott]

I have not done a full packer yet. I have done a few 8lbs, and just recently a 4lbs on my 26” Kettle.The Butcher even trimmed the 4lber before he weighed it which is awesome. The smaller cuts will probably need much less trimming, and it solves your space issue. I was very surprised the 4lber didn’t get dry at all. I follow Meatheads Recipe From his book, or you can find it here. https://amazingribs.com/tested-recip...finitive-guide. It’s a great read, and has detailed instruction toward the end for the whole cook. I have never had a failure with this Recipe.
Have Fun!

[jfmorris]

Thanks. I asked this question after spending like an hour reading Meathead's advice on brisket cooking, and getting overwhelmed with information.

[Pirate Scott]

jfmorris It really is easier than everyone makes it sound. I would pick the path of least resistance, if the Kettle is easier to manage temperatures use that. It will get plenty of Bark/ Smoke. I use KBB, applewood.

[Mosca]

I think packers are easier.

Advice: you’re an experienced smoker. Don’t overthink it, it’s just a hunk of meat. Put it over the smoke and cook it until it is done. It is done not so much at a temperature, but when a probe goes in and out like butter. You will know when it does. It goes from "rigor mortis " to all jelly-like.

[jfmorris]

Ok - sounds like a plan, and you are right. I am probably overthinking it. I just need to buy one when they are available - I do not see the choice/Angus grades here all the time, even though the crappy Select's are always in the grocery store it seems, and just do it.

[RonB]

jfmorris - Walmart frequently has choice mixed in with their select whole packers.

[Gunderich_1]

jfmorris, I have cooked 15-17 pound packers on the Weber kettle with a slow n sear many times. It is a little tight but it works well. You can trim a bit to make it fit if needed but I think you will be fine. I agree with Steve R. that you should watch you tube for trimming techniques. You will be amazed how much fat you get off and that will reduce the weight more than you think. To tell a story on myself, on my very first one I was trimming with Aaron Franklin at 1AM watching him on the Iphone, Lol.

I am also one for keeping it simple. I rub with olive oil and use only, salt, pepper, and garlic powder for seasoning. I don't inject. I tried that once and while it was okay, no one liked it as well as my normal brisket recipe. I typically spritz with Apple juice every hour to hour and a half to keep it moist and help the bark. I rotate once at the half way point to keep the cooking sides even. I have done briskets with both wrapping and no wrap depending on how much time I have. Aaron actually has a video on Youtube where he does briskets with foil, butcher paper, and no wrap at all and gives commentary on how they taste. you might want to check that out as well. My longest cook was around 12 hours, maybe a little more. Don't panic if the heat on the kettle is above 250 deg F. I typically cook from 250-275. It has even bumped 300 at times but it comes out fine. Like I said I have done several. Not to brag (ok I will just a little) my youngest daughter asked me to smoke brisket for her wedding dinner.

Don't be intimidated. It will turn out great. My oldest son that graduated from culinary school and was a chef at many restaraunts gave me his highest praise on my first brikset: well Dad, it doesn't suck! Have fun and good luck!

[Mosca]

I got about 5 pounds of fat from a 16 pounder. I inject, but I don’t think it makes much of a difference. I don’t wrap, but I did the last time and it came out fine. A lot of that stuff is nuance, IMO. My last cook was full of problems (fire died, finished in the oven, had to hold for 4 hours) but the brisket was outstanding. As long as you use good meat and it wiggles at the end you are fine.

[Steve R.]

Congratulations on cooking that brisket that didn't suck.

[Beefchop]

Ditto! I just did this for the first time on my 22" Weber with the Slow N' Sear. My 15 lb. *just* fit. I consulted Aaron's video before I set to trimmin' that huge slab o' beef.

[Troutman]

All good comments above, a couple more I'd add;

• Wet age your brisket. By that I mean put it in a refrigerator (preferably one that is not opened and closed a lot) at a constant temperature between 33-35 degrees and let it sit for 3-5 weeks. Like dry aging what this does is to allow the natural enzymes in the meat to begin to break down those connective tissues. Also seems to mellow or relax the meat making the cooking process easier. A word of warning, there is a pack date usually stamped on the packer. If you can ask the butcher if he will look up the actual cryovacing date on the delivery box. The so called processing date the store puts on there is the date they weigh it and place in their coolers for sale. It may be 2-3 weeks since its been actually processed so factor that into your equation. I typically age 6 weeks for mine.
• Don't be afraid to cut off the leading, thin flat portion of the packer. It's going to either burn up or get real dry before the point is done. I usually cut mine back until at least an inch to an inch and a half in thickness is exposed. You can always cook that cut piece separately to preferred doneness and us it for chili or whatnot.
• I'm a low and slow guy, especially with a stick burner. I typically cook briskets between 225-250*. Don't be afraid; however, to try and up that temp from say 275* to as high as 300*. A lot of guys say it doesn't affect the final outcome, it just speeds the process. Most bbq restaurants cook hot due to time constraints so don't think you'd be too far out of the box if you choose to save yourself some time.
• Make sure you rest your meat in a cambro or a cooler with the meat wrapped in some old towels. I usually set mine in a foil pan, wrap that in foil then two towels before throwing it in an old cooler. It's really important to the final cooking process. Let it rest there between 2-3 hours if you can.

Good luck, let us know with pictures how it turned out. I have one ready to come out of my garage frig right after New Years so I'm looking forward to a major cook soon myself !!!

[Steve R.]

Point #2 can't be overemphasized. It pains me to throw away any meat, but it's much better to go ahead and get the most uniform thickness upfront. That way, you're not wasting precious bark along with that thin tough meat that will inevitably be tossed anyway.

[bardsleyque]

I agree with the full packer crowd. I've done a lot of brisket but never just the flat,the point is the best part in my highly unopionated opinion!!!I haven't injected and use the salt and pepper rub,if it's good enough for Arron....

[jfmorris]

Thanks for all the great advice guys. Next time I am at the store I'll probably pickup the full packer, and plan for a time to smoke it.

[jfmorris]

Well, I am committed to this first brisket now. Picked up a 16.5 pound USDA prime packer at Costco on my lunch hour. I almost got a Angus Choice 20 pounder last night at Sam's. After reading that recent article about meat grades I am questioning my choice, but I am sure it will turn out good.

I will probably smoke it for New Year's Day, versus Christmas. Packing date (at Costco) was 12/20 with a sell by date of 12/28, no telling when it was packed at the processor, so I won't be doing much extended aging beyond the 1st.

[jfmorris]

What is frustrating about these packers, just picking through what they had, is that you are paying $2.99 a pound for a lot of fat that you will trim off and throw away.

[EdF]

Render it, to make "beef joy", which you can slather on your steaks before you sear them.

[Polarbear777]

Can also render it, heat to frying temp and pour over the finished and held brisket on a right before serving. Stand back and be very careful. :-)

I also freeze it and mix it in when I grind my own burger meat. It certainly doesn’t go to waste.

[jlazar]

I have cooked several packers from Costco. The prime are worth the price.

When I got a 16-17 pounder, after trimming, total weight was about 12 pounds. I have cooked a full packer but usually separate the point and flat because they cook at separate rates due to thickness. Separating them might also make it easier to fit on your kettle. The point usually comes out about 7 lb after trimming and the flat about 5 lb.

If this is your first cook of a brisket, I would only use salt and pepper as your rub. See if you like that before going with something else. Although, I love the Black Ops rub.

I do spritz with water every couple of hours while cooking. But don't let any puddles of moisture form on the surface.

I usually wrap them tightly in foil when they hit 170. I don't add any liquid to the crutch.

I separate the point and flat, not just because they cook at different rates, but also because I remove them at different temps. I take the point to 203-205. I remove the flat at around 195 (due to being much leaner). In both cases, I give a minimum of 2 hours wrapped in a cambro. I will let the other folks weigh in on when they remove.

I think things will work our very well for you. Brisket is no harder to cook than a butt. Just put it on and keep the temp pretty steady. Go by temp, not looks, on your first cook until you have done a couple. Cutting it properly is key. There are several videos showing how to do it.

Have a Happy New Year's Day.

[jlazar]

If you run on your offset and you keep it whole, make sure the point is facing the hotter end of your grill. That will help keep the flat from drying out and help both pieces finish about the same time. I would also crutch it.

[jfmorris]

Thanks @jjlazar, I plan on crutching. The offset has some unusual heat patterns due to air circulation, and while the 1/4 closest to the firebox tends to be hotter if the fire is big, the far end is just about as hot, with the central portion being coolest. I think the hot air rises, flows across, and piles up at the far end before escaping out the smokestack.

[jlazar]

Then I would have the point facing on of the ends and the flat in the middle.

[ecowper]

The very first time I ever tried my hand at brisket, I bought an expensive grass fed, grain finished hunk of flat. I ended up with a very dry piece of meat, sadly. I had done that because I was scared to invest the $2.99/lb for a full packer at Costco. A year later, I finally tried again. With a full packer that was in the 16 lb range. I trimmed the hell out of it, dry brined it, rubbed it with coarse ground pepper and granulated garlic, and cooked it at 250 for 14 hours. Somewhere around the 8 hour mark, I wrapped it ... when the bark was nicely set. At 14 hours, give or take, that packer was probe tender. So I pulled it, and put it in the oven at 170. Held it like that for about 2 hours. Sliced and served .... was as good as anything I had ever had in a BBQ joint.

Long and short .... buy a whole packer and cook it in the traditional way. Do that a lot of times. When you have a good sense of how a packer cooks ... then start messing around with flats and stuff.