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Question about brisket

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  • ColonialDawg
    commented on 's reply
    I do like me some Lewis Grizzard.

  • Steve R.
    commented on 's reply
    In the words of the late, great Lewis Grizzard:  "Damn, brother.  I don't believe I'd have told that." 😂 But at least you got to enjoy eating the evidence.

  • Jfrosty27
    commented on 's reply
    Oops. At least the eating was good!

  • DeusDingo
    replied
    now that is a twist worthy of shamalamadingdong

    Leave a comment:


  • UncleSpike
    replied
    Well, I'm a bit red faced now...

    I loaded them on the smoker at 3:00 A.M. with the intention of taking them off at 3:00 P.M.
    Things were going just fine, but the point just flew through the stall and was pretty much done at noon. I lowered the temp to just under 200 and wrapped the flat at that point.

    Took them both off at 2:00.

    5:00 is dinner time. First I slice the point. It doesn't smell right and is tearing and impossible to slice. On closer inspection...

    IT WAS A PORK SHOULDER!!!!!

    Needless to say, it didn't taste quite right with a beef rub, but was moist and good enough to eat...
    The brisket was fine, not great.
    Attached Files

    Leave a comment:


  • jharner
    commented on 's reply
    I agree

  • mrteddyprincess
    replied
    I would advise to inject, especially for the flat. And start checking for doneness around 195 F. Sometimes it finishes probe tender before 203 F.

    Leave a comment:


  • Huskee
    replied
    It's funny I have flats or points go quicker than the other on every other cook. I can't pinpoint it down. It logically seems the thinner flat would cook quicker, but it's never that way all the time. So I too say plop 'em both on at the same time. After they hit 200ish, give 'em the 'faux cambro' hold, whichever gets there first will just have to be held a bit longer. Too long of a hold might affect its sliceability, might get somewhat crumbly, but hey that's part of it!

    Leave a comment:


  • Dadof3Illinois
    commented on 's reply
    To me it really depends on how well it’s marbled. If it’s got a good amount of internal marbling I’ll smoke it but if not I’ll make either corned beef or pastrami out of it.

  • UncleSpike
    commented on 's reply
    Lat time I cooked a whole brisket, the flat was dry and not really great, so we cubed it and put it in stew. That was good!

  • RonB
    commented on 's reply
    +1

  • Dadof3Illinois
    replied
    Cook the point and make pastrami out of the flat...yum!!!

    Leave a comment:


  • HawkerXP
    replied
    I'd do both at the same time. Pull and wrap the first one done while the other finishes. A nice long hold never hurt a brisket

    Leave a comment:


  • UncleSpike
    started a topic Question about brisket

    Question about brisket

    Good Day, folks.

    I have these two pieces of brisket given to me by some farmer friends. Great cow, lots of nice cuts off of it, but they don't like brisket - they fed some to their dogs! Just imagine!

    Now I have a piece of point and a piece of flat. Both weigh about 5 lb, but obviously they are a different thickness. Do I put the flat on a bit later? Will the flat over cook and dry out?

    Any advise would be appreciated.
    Attached Files

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