Split brisket question

[Troutman]

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

[wcpreston]

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.

[Sweaty Paul]

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.

[Troutman]

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;


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 !!!

[mountainsmoker]

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.

[celticman]

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

[Sweaty Paul]

How did you recover the juice? Thanks for helping celticman

[Sweaty Paul]

I am. Something to try for sure. Thanks for the suggestion RonB

[celticman]

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.

[celticman]

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.

[RonB]

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...

[Mr. Bones]

Lookin forward to yer next, Sweaty Paul !
Got a 18.1 lb. Choice, wet agin in my fridge...

[Sweaty Paul]

These briskets are cantankerous Mr. Bones. I’m not quitting though. New plan for next cook. Have another prime packer in the freezer.

[Jerod Broussard]

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.

[Sweaty Paul]

Thanks Jerod Broussard. You think I would have been better served to cook the flat a bit longer then?