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brisket plan

I have a 14.5 lb. packer in the fridge.  My plan is to inject, rub then on to the egg with place setter legs up, drip pan on top of that.  Cook at around 225 - 240 at the grate moitored by the maverick and not touch it untill internal temp of the flat is 190-195.  At that time I will probe for tenderness.  Once it gets to the tenderness I am looking for, foil and into a cooler until time to slice. 

 

Anything else I need or should be doing on this cook?  Have had a bad run smoking indirect here lately as I am still learning the egg but am hoping to tun it around with this cook this weekened.

 

What about the point?  Do any of you just slice and serve it or are burnt ends something I need to do?  If making burnt ends, do I seperate the point from the flat when the flat has reached the desired level of doneness?  Then just put the whole point back on the smoker for 2 hours or so?  What am I shooting for temp or tenderness wise to know when the point is done?  Thanks.    

Comments

  • Get temperature stabilized before you place meat on.

    Have something to space the drip pan from platesetter (grate, foil balls, w/e)  Can put water in pan if you wish.

    Monitor point and flat separately.  Point has more fat andwill cook a little differently..  You do not need to do burnt ends, but they are so good!

  • I don't do anything to the point until I pull the entire brisket. Then I separate the point from the flat. I've started wrapping the flat in a layer of plain, uncoated butcher paper and then a layer of foil. Then I wrap the flat in old towels and put it in a warmed cooler. I cut the point into chunks, sauce them, and put em back in for another hour or two. I use an old porcelain coated cast iron pot for this. Works perfectly. It was pointed out that by foiling there is some taste degradation. I tried it on myself and friends and we all prefer the non foiled product. We did this for both brisket and butts. So I'm off foiling meats altogether. I generally never use a Texas crutch in my cooks. That comes from competition cooking and the only competition I'm in is to see if I can make the whiskey last to the end of the cook! Hope this helps. You can keep the point and flat together and serve them sliced if you like. Here's wishing you nothing but GREAT cooks!
  • I have got to figure out how to insert spaces between my paragraphs! I thought my post above had 4 paragraphs. It surely looked as if it did ... But it posted as a single paragraph! Any help is appreciated!
  • lousubcaplousubcap Posts: 4,702
    edited January 2013

    Your plan is solid although you could run around 250-275*F on the grid with no issues.  Don't worry about the point-with the higher fat content it will run around 10-15*F hotter than the flat.  As you note-"doneness" is determined by the ease of "probe in and out like butter" in the thickest part of the falt.  WRT the point-slice or burnt ends-your call.  Here are some great brisket links-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    Welcome and enjoy the journey.

    Louisville
  • JRWhiteeJRWhitee Posts: 1,649
    edited January 2013
    I don't do anything to the point until I pull the entire brisket. Then I separate the point from the flat. I've started wrapping the flat in a layer of plain, uncoated butcher paper and then a layer of foil. Then I wrap the flat in old towels and put it in a warmed cooler. I cut the point into chunks, sauce them, and put em back in for another hour or two. I use an old porcelain coated cast iron pot for this. Works perfectly. It was pointed out that by foiling there is some taste degradation. I tried it on myself and friends and we all prefer the non foiled product. We did this for both brisket and butts. So I'm off foiling meats altogether. I generally never use a Texas crutch in my cooks. That comes from competition cooking and the only competition I'm in is to see if I can make the whiskey last to the end of the cook! Hope this helps. You can keep the point and flat together and serve them sliced if you like. Here's wishing you nothing but GREAT cooks!

    Question: If you keep the point and flat together to slice. Will the flat and the point be done at the same time? I am doing a 16.5 pound Brisket for Superbowl . Thanks for asking @Sprigs and for the response guys. I will be posting pics for the entire cook.


                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia
  • henapplehenapple Posts: 10,369
    Dave in Florida has a great beef broth injection recipe...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 4,702

    Your plan is solid although you could run at around 250-275*F on the grid with no issues.  WRT the point and the cook-don't worry about it-due to the high fat content it will run around 10*F hotter than the flat-but that has no bearing on the finish.  As you note-the thickest part of the flat is the place to probe for "doneness".  Probe in and out like butter and you are there.  Burnt ends or slice and eat the point is your call. Here are some great links about brisket-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    All the innfo you will ever need-welcome and enjoy the journey.

    Louisville
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