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Question about brisket
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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.
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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.
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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.
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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!
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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.
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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!
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Cook the point and make pastrami out of the flat...yum!!!
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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
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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.Tags: None
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