Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Split brisket question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1619
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    Split brisket question

    Did another brisket and changed a couple things and looking for some advice.

    Background: I had a 15 lb prime brisket packer. The first thing I did differently was I separated the point from the flat. Dry brined for 42 hours. Rubbed with Black Ops after first injecting it this morning. On Yoder at 250. Cooked for 5 hours with point internal temp being 165-170. Flat was 160.

    The second thing I did differently was to wrap the pieces in butcher paper (usually I wrap in foil). The point took 2 more hours and was probe tender at 208. The flat, however, was still only 170-180 and wasn’t probe tender. I cooked it another hour. Temps were 180-198 depending and while the bulk was probe tender there were still areas that seemed to need more time. I pulled the flat. And it joined the point in the faux cambro for 2 hours.

    The flat was good. Good flavor and still moist although it was a bit chewier than I would have liked, however, there seemed to be variations between the pieces. The point was outstanding. Kind of wish I could just get points.

    Any suggestions on what to do in the future would be appreciated. I pulled the flat because I didn’t want to let it dry out too much. Should I have wrapped in foil? Think I liked the butcher paper for bark preservation better. Thanks in advance.
    Attached Files
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9894
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    If you get actual bark, foil won't ruin it. Run hotter if you want things to bark up quicker. The top of the flat is the VERY LAST THING to get barked due to all that moisture escaping.

    Quit probing your point. Just take it like you did to 208-ish then cambro for a couple hours. Even a 170 oven hold does well for points.

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Thanks Jerod Broussard. You think I would have been better served to cook the flat a bit longer then?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Sweaty Paul, it sure sounds like it, I can say that cause I've screwed up my share. I had a beautiful Choice flat that was still not probe tender at 203. ugggghhhh The highest I really want to go on flats is 205, then let a long warm rest eeek out the remaining tenderness.
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 9999
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #3
    Sounds like ya ticked alla th boxes, done things proper...Nice Job!

    I'd haveta reckon what ya had with yer flat was jus that brisket, bein itself...

    That's gonna happen...

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      These briskets are cantankerous Mr. Bones. I’m not quitting though. New plan for next cook. Have another prime packer in the freezer.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Lookin forward to yer next, Sweaty Paul !
      Got a 18.1 lb. Choice, wet agin in my fridge...
  • RonB
    Club Member
    • Apr 2016
    • 13506
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    There is another option. You could wet age for about 30 days, (from the pack date). That will help with tenderness. That is, if you are getting your packers still in the cryovac bag...

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      I am. Something to try for sure. Thanks for the suggestion RonB

    • wcpreston
      wcpreston commented
      Editing a comment
      I wet age every brisket for 30 days. I usually buy a couple and smoke one when it's ready and put the other one in the freezer for when I need the next brisket.
  • celticman
    Club Member
    • Jul 2019
    • 26
    • Albuquerque, NM

    #5
    I did almost the same thing yesterday but with an 8lb point cut. Dry brined for 24, seasoned and smoked at 250ish for 4 hours, then wrapped in butcher paper for 2 more. Temped out at 195. Tender and very moist with great bark. Lots of juice for dunking.

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      How did you recover the juice? Thanks for helping celticman
  • celticman
    Club Member
    • Jul 2019
    • 26
    • Albuquerque, NM

    #6
    Also trying to do a corned beef for the first time in hopes of having it on Sept. 17th--Halfway to St. Paddy's Day. Let you all know how it turns out.

    Comment

    • celticman
      Club Member
      • Jul 2019
      • 26
      • Albuquerque, NM

      #7
      The juice was captured in the butcher paper. Very tasty.

      Comment

      • mountainsmoker
        Banned Former Member
        • Jun 2019
        • 1815
        • Bryson City, NC

        #8
        No one brisket is going to be the same as an other. Ya, just got to take em as they come. Some are ready at 185-190 another won't be ready till 210. You did right by separating off the point. I have never wrapped a brisket in 40 years of smoking them. I also smoke them at 275. An hour to two covered with foil on a platter with a couple of towels was the old fashioned Cambro, before fancy coolers came along.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7771
          • 1521

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #9
          Quite frankly after all the briskets I've cooked; stick burner, pellet smoker, Weber kettle, WSMs, I've come to the conclusion that brisket flats are for the birds. I've cooked some pretty darn good ones too. If you all remember the 90 day aged brisket I did a few months back, that may have been the best flat ever, but I still did a nose dive into the fatty point for my meal;

          Click image for larger version  Name:	45 day brisket 12.jpg Views:	2 Size:	763.9 KB ID:	742185
          Mostly I just cut off the flat up to the point where it wraps over the point muscle. The rest goes into burger grind or into a vat for corn beef pastrami. I'm tired of fighting what I really don't want in the first place.

          I think your methods were sound Sweaty Paul. As others have said briskets are all different, but you've got to stick with what generally works and try again. One thing I do routinely as well (and it makes a difference as far as I'm concerned, others would disagree) is to inject. Get some additional moisture and phosphate into that flat. Good luck on your next one, I'm currently corning one, the heck with trying to smoke it as is !!!

          Comment

          • Sweaty Paul
            Founding Member
            • Aug 2014
            • 1619
            • Hays, KS
            • Green Mountain Grill - Jim Bowie
              (I've never regretted having too much grate space).

              Weber Genesis Gas grill
              Weber Kettle grills x 2

            #10
            Thanks all for your input. I fixed the flat but good tonight. Made a brisket chili and let the flat braise a bit in some spicy deliciousness. For you Texans out there I apologize, however, I used beans and I like them 😉! Anyway it turned out delicious and might be my go to if smoke a flat again instead of taking Troutman advice and just do a burger grind because he’s right the
            point is deliciousness.
            Attached Files
            Last edited by Sweaty Paul; September 11, 2019, 08:00 PM.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Now that's a tasty looking pot of chili. Looks like it came off Cookie's chuck wagon on a cattle drive !!!

          Announcement

          Collapse

          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

          If you have a Weber Kettle, you need the Slow 'N' Sear

          slow n sear
          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          The Good-One Is A Superb Grill And A Superb Smoker All In One

          the good one grill
          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Griddle And Deep Fryer In One

          Pit Barrel Cooker Smoker
          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

          Pit Barrel Cooker Smoker
          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          thermapen
          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Grilla pellet smoker
          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Weber Genesis Grill
          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335
          A Versatile Gasser That Does It All!

          Weber Genesis Grill
          Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates
          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

          PK 360 grill
          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          kareubequ bbq smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker
          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          maverick PT55 thermometer
          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Grilla pellet smoker
          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill
          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill
          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order