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Last Minute Brisket Questions

rogersabrogersab Posts: 17
edited 9:44PM in EggHead Forum
Hey guys -

I've done a couple dozen pork butts and a hundred or so racks of ribs and I'm doing my first brisket Saturday. I have a few last minute questions.

I'm planning on cooking it fat side down over indirect at 230 using pecan for the first few hours and starting to check for tenderness using the whole fork-twist test at about 185. Sound right so far?

I have a full brisket (flat and point). Can someone post an easy way to tell the flat from the point once it's cooked. I'm no butcher and want to make sure I know what I'm looking at - one side has a layer of fat, the point is on the OTHER side, right? After the flat is done, while it's resting in the cooler, I'm planning on doing burnt ends with the point. At what point should I remove the point from the flat and what technique should I use. I've heard about 30 minutes into the rest, I'm assuming rewrap the flat and continue the rest, right?

Any last minute words of advice?

Andy

Comments

  • bsantos_5bsantos_5 Posts: 14
    I'm thinking about doing my first brisket so I am no expert by any means. However while reading up on it it seems to let it rest for about 30 mins after you pull then remove the point. How can you tell once it is cooked? Not sure but I would think the seam would still be pretty evident there.

    After you remove it, wrap the flat and put in the cooler. While that is in the cooler, cube the point and put back on for the burnt ends.
  • hornhonkhornhonk Posts: 3,841
    Don't change a thing! You'll be able to tell the point from the flat easily. One end is flat and the other end is "whompy". :)
  • wkygrillerwkygriller Posts: 408
    Check out third eye's website. Great advise there. I will be do a 14 lb brisket on Saturday for the first time and will be doing it the way he recommends.
    thirdeyebbq.com
  • TheLazyCTheLazyC Posts: 97
    I found these videos helpful

    PART 1


    PART 2
    feature=mfu_in_order list=UL

    PART 3
    feature=BF list=ULKZss3HOUklc index=5
  • Rafter RRafter R Posts: 120
    FAT SIDE ON TOP! the fat on top melting will both flavor and keep it moist. go 225 for 12-14 hours for 10 pound packer trim.
  • Little ChefLittle Chef Posts: 4,725
    Whompy...A new, and approved culinary term to mean...CaddyWhompus!! :laugh: (which is also an 'approved' culinary term as well... :blink: B) )
  • rogersabrogersab Posts: 17
    "FAT SIDE ON TOP"

    I'd heard that too, however, just recently, I'd seen some of the brisket "experts" saying put fat down, especially in a BGE. Apparently, not enough of the fat will render and the fat will protect the meat.

    I've been reading thirdeye's site all day - he's pretty adamant about it...

    Thanks for all the advice,
    Andy
  • New to the forum but not smoking brisket. Been smoking them for 40 years. A good dry rub down, 250 deg for 18 to 20 hrs until internal temp reaches 190f and FAT SIDE UP. Let stand till room temp then slice. I tried oak for the first time and used mesquete for mulch.
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