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Brisket Advice

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  • painter
    Club Member
    • Dec 2016
    • 248
    • Denver
    • Primo LG300
      Weber Performer Deluxe
      Maverick 732
      Smobot
      Vortex

    Brisket Advice

    I'm planning a whole packer cook starting later this evening and have a question for the pit. My last brisket was tasty save for the bottom (closest to the fire) which was like leather. Someone sensibly suggested cooking fat side down so the fat can act as a heat shield. Sounds good. However, this means cooking with the point down and the flat up if I've got my cow anatomy correct. Somehow this doesn't feel right to me. As it's an overnighter, I won't be doing much flipping of the brisket. Looking forward to thoughts and input from the pit.
  • bardsleyque
    Club Member
    • Oct 2015
    • 692
    • Snoqualmie Wa.

    #2
    what are you cooking on and what type of fuel?

    Comment

    • painter
      Club Member
      • Dec 2016
      • 248
      • Denver
      • Primo LG300
        Weber Performer Deluxe
        Maverick 732
        Smobot
        Vortex

      #3
      Lump on a Primo ceramic grill. I'll have the heat defectors in and I plan to inject the brisket. Trimmed it's still a 15+lb beast.

      Comment

      • Donw
        Club Member
        • Jul 2017
        • 3563

        #4
        I keep Eric’s post as a bookmark. He answers a lot of questions people have. https://pitmaster.amazingribs.com/fo...brisket-method

        Comment

        • JGo37
          Club Member
          • Apr 2018
          • 1578
          • the LOU
          • Cookers:

            22" Blackstone Griddle, with stand & hood
            CharGriller Portable Firebox - so modified you'll BLOL
            Kitchenaid #810 Charcoal Grill - highly modified
            Weber BI-code Black Performer w/Igniter
            Weber DE-code Red Limited - 'Lucille'

            Accessories:

            Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
            BBQ Dragon kettle shelves - 2
            Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
            Fyre Dragon Kettle Ribbin' Ring
            Fyre Dragon Kettle 2-Zone Smokin' Sheet
            OneGrill Rotisserie for the Kitchenaid
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            Smoking Tubes: 2x12" & 1x6"
            SnS
            Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

            My Helpers:

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            & the PIT!

          #5
          Donw that was a great article from ecowper , I remember reading it when it posted.

          I don't know how to use a Primo. So with that in mind you've got to get the brisket into a heat bath by cooking it indirect to get consistent doneness (that should be a word) top to bottom, side to side. Once you figure out how to do that on your cooker, you'll get the results you want.

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3707
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #6
            The key is to cook indirect .... however, I’m not a Kamado guy, so not sure who you best set this up for indirect on a Primo ..... maybe one of our Kamado folks, like EdF, can chime in.

            Also, thanks JGo37 and Donw, that’s quite the compliment

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9943
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
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                B & B and Kingsford Charcoal
                B & B Pellets

              #7
              Definitely fat down. However when going fat down, that thinner part of the flat (that rides up the point) seems to dry out more than I like before I get the overall bark I want. I plan to combat that next cook with spritzing.

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3228
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
                  Karubeque C-60
                  Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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                  Thermapen
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                  ThermaQ (or its predecessor)
                  Thermoworks Hi temp IR
                  BBQ Dragon & Chimney of Insanity
                  Various other stuff

                #8
                Personally, for this one, I'd split off the point and put it on a grid extender, and put the flat fat side down. You can then cook them independently.

                Comment

                • painter
                  Club Member
                  • Dec 2016
                  • 248
                  • Denver
                  • Primo LG300
                    Weber Performer Deluxe
                    Maverick 732
                    Smobot
                    Vortex

                  #9
                  Thanks everyone for your suggestions.
                  EdF, that's good council. Just so happens I recently received grid extenders as a b-day gift, so I can put them to good use. I've separated the point and flat and, as it's no longer one clod of beef, it will cook quicker. So instead of the overnight-er I was planning, I think I'll just get up early and get it going. Hopefully have pics to follow.

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2932
                    • Republic of Texas

                    #10
                    Fat down. Be sure to over inject the flat. Come back and inject the flat from the top (i inject the nonlipids from the side with a multihole needle) with oil or some kind of fat such as tallow. Crutch

                    Comment

                    • ecowper
                      Founding Member
                      • Jul 2014
                      • 3707
                      • Maple Valley, WA
                      • Grill = Hasty-Bake Gourmet Dual Finish
                        Smoke = Weber Smokey Mountain 22.5"

                        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                        Thermometer = Maverick ET732
                        Thermometer = ThermoWorks Chef Alarm
                        Thermapen Mk IV = Light blue
                        Thermapen Classic = Grey
                        PID Controller = Fireboard Drive + Auber 20 CFM Fan

                        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                        Favorite beer = Sam Adams Boston Lager or Shiner Bock
                        Favorite whisky = Lagavulin 16 year old single malt

                        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                        Eric Cowperthwaite aka ecowper

                      #11
                      Interesting advice on fat down on a Kamado .... I always cook fat side up on the Hasty-Bake of WSM when cooking a brisket.

                      Comment


                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        Keep the fat and the point (if on an offset) towards the heat.

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
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