This will be my first brisket. I picked up a 14-pound prime brisket from Costco. Going to cook it on my Primo XL and then drive it over to my sister's house. Should be fun!
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Smoking a Thanksgiving brisket
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Oh Yeah! You got this, it is really not any different than cooking a pork shoulder. You have more than enough experience to tackle this one. Plus, brisket is way better than turkey.
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All the things you've had to say so far & this is your first brisket? I didn't see THAT coming! You know as much about brisket as ANYONE (that's never made one).
Brine it with coarse kosher for two days. My current take is in plastic wrap for the first day and just unwrap and move it to butcher paper for the second. Take it really slow on the trim and pay attention to details. That's how my first came out OK. I 'knew' everything but having that sucker in your hands is a new experience.
HAHA - you never forget your first...
What grade do you have? (rhetorical) I am just thinking about the cap and marbling. Regardless, if you can keep the suet do that too - reducing it a day or two later to do stuff with it is a pretty cool pro to doing a brisket. Even if at 14 lbs. you may only have ~ 3 - 4 cups.
Another of my 'current' impressions is that slow rendering works with everything. So I run things on the lower median side of the 225F - 260F cook range now & embrace that a longer cook is better when deciding when to add fuel. (I think jfmorris agrees? let me know?)
My advice here? Take it or leave it. I'm as helpful, or not, as anyone. Have fun and a great T-Day.
JimLast edited by JGo37; November 4, 2018, 09:35 PM.
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Do you have a rub in mind? Cow Crust, BBBR, and Dalmatian are all great choices, but my go-to lately is Hank's Bonafide Beef Rub by our own Henrik. I get rave reviews every time I use it. https://www.amazon.com/Hanks-True-BB...afide+beef+rub
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I recommend you go with your gut. I always do a brisket for Thanksgiving along with a bird and other meats. I use kosher or sea salt, fresh ground pepper, & garlic powder. Works like a charm every time. I tried injecting one once based on a Youtube video. Never again. My brisket critic daughter said: it was ok Dad but not your best work....lol. Good luck and keep us posted!
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I remember my first. I had done beef ribs and pork butts but was super excited to do my first brisket. Keep it simple and it should turn out great. I like just using kosher salt and coarse black pepper for the seasoning. Any temp between 225-275 will be fine. Don't get too hung up on staying exact on any particular temperature. Start checking it for tenderness when it hits about 195 internal. Most of my briskets are good at the 200-205 range. I generally don't wrap my briskets while cooking but I do wrap after it is done and then give it a good rest for 2-4 hours wrapped in butcher paper and towels inside a cooler.
Even if it turns out mediocre it will still be better than most other things you could have cooked and will most likely be much, much better than any brisket your guests will have had before.
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I use a Kamado and a controller so the temperature is rock solid. When I do chuck roasts I usually start checking around then. Usually, I wait until 201 actually. Definitely considering just salt and pepper. I always hold in a cooler. Since I started cooking at higher temps I have stopped wrapping butts, and chuck roasts unless my timing is off and I want to speed things up.
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I think I'm going to trim my brisket today. So it's time for some basic questions. Startting with should I separate the flat from the point?
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I don't. Cut out as much of that hard fat as you can between the layers but leave attached.
Also if I remember correctly doing prime from Costco were probe tender before 200*
Just checked my book, Probe tender as you were planning. After 200*
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Moderator
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John "J R"
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Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
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Pit Barrel Cooker
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*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
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Bayou Classic 44 qt Stainless Stock Pot
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Digi Q DX2 (Medium Pit Viper Fan)
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Eggspander Kit X2
Field Skillet No. 8,10,12
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Lots and Lots of Griswold Cast Iron
Grill Grates
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Large Vortex
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Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
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********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I would separate the point from the flat. Especially in a Kamado, where a brisket cook can go 20+ hours. I never used to separate the point from the flat, but now I do regularly. It does help with the cook and it gives you more bark.
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There is very little airflow in a Kamado. As such, the stall will last much longer because the rate of surface evaporation on the meat is much slower. If you wrap early, it does not apply, but if you don't, the stall can last for hours and hours. SMO
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Club Member
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Weber 26"
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Weber Smokey Joe
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Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Originally posted by Spinaker View PostI would separate the point from the flat. Especially in a Kamado, where a brisket cook can go 20+ hours. I never used to separate the point from the flat, but now I do regularly. It does help with the cook and it gives you more bark.
I do plan to cook it hot and "fast" I think.
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