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Brisket

Sixguns

Sixguns

Platinum Member
Started my first brisket of the year this morning. Should be done around 4:00 and can't wait. I'll try and post pics later.
 
Can the brisket smoking veterans provide a n00b to this cut of beef some advice on selecting a good cut? What should I be looking for in the cut, size, and fat content?
 
vi edit said:
Can the brisket smoking veterans provide a n00b to this cut of beef some advice on selecting a good cut? What should I be looking for in the cut, size, and fat content?
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First, always smoke a whole brisket not, the square mutilated postage stamp versions the grocery store calls brisket. 10 to 12 pounds is about average
Second, the best briskets are not uniform.
Third, try to pick ones that have more solid looking fat than fibrous/networked fat.
Fourth, season well and if you don't have wood chips or, they run out, liquid smoke is not a crime.
 
I only ask because Sam's Club recently started stocking brisket. They actually have a decent meat counter and sell from the same beef suppliers that the local chop shops do. The briskets there are in the 8-10 pound range...16"-18" long, 3-4" thick at the thickest. And I think they have a pretty heavy fat cap still left on top. It looks like a decent cut but wasn't really sure what to look for.
 
vi edit said:
I only ask because Sam's Club recently started stocking brisket. They actually have a decent meat counter and sell from the same beef suppliers that the local chop shops do. The briskets there are in the 8-10 pound range...16"-18" long, 3-4" thick at the thickest. And I think they have a pretty heavy fat cap still left on top. It looks like a decent cut but wasn't really sure what to look for.
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You're off to a good start. A brisket has two ends, the flat end and the brisket point end. Look for a brisket with a uniform thickness on the flat end and a fat cap that's not too thick, a quarter to half inch is great but, pass on anything an 1" or thicker. Some briskets are cut right at the point but, most are cut so you can see the separate lobes of meat. The fat between the lobes should not be loose or fibrous.
 
vi edit said:
Can the brisket smoking veterans provide a n00b to this cut of beef some advice on selecting a good cut? What should I be looking for in the cut, size, and fat content?
Click to expand...

My girlfriend works at the deli at Sam's, and the meat cutters told her that you have to try to fold the brisket in half (with the fat to the inside); the more flexible the better. And don't go for the leanest cut, you need the fat because the meat is so dry otherwise.

I don't have a smoker though, we cook it at around 250F over night in the oven in a roasting pan, wrapped in tin foil. I know the real b-b-q guys will laugh but it's good!
 
im starting to dislike this place..people posting amazing food and i can't eat it =(


i want a smoker so i can do one. I love brisket and get it whenever i go to a real BBQ joint.
 
Just got done eating and forgot to take a picture. I can grab a pic of whats left though. It came out great but got done a little faster than I thought it would so dinner was earlier than planned.
 
MagnusTheBrewer said:
First, always smoke a whole brisket not, the square mutilated postage stamp versions the grocery store calls brisket. 10 to 12 pounds is about average
Second, the best briskets are not uniform.
Third, try to pick ones that have more solid looking fat than fibrous/networked fat.
Fourth, season well and if you don't have wood chips or, they run out, liquid smoke is not a crime.
Click to expand...

Damn you to burn in the Fires of Hades....liquid smoke is a crime....even if my uncle was in on the patent application for it. Make sure you have wood chips/chunks on hand to last at least 4 hours of smoking. After 140 degrees meat temp, the smoke ring is set and will probably not give you that much more flavor. Liquid smoke...yech.
 
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ElFenix said:
i am disappoint at atot's response to my delicious food pics


🙁
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Looks mighty fine. Did you do it on a regular weber grill or is that a bullet? If you smoked a brisket in a plane weber grill then that is a feat to be proud of.

Nice bark and I can tell it's still moist and wonderful. Smoke wood?
 
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