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Instructional Brisket!

cazzycazzy Posts: 5,734
edited November 2012 in EggHead Forum
My brother-in-law has started BBQ'ing more seriously these days.  He has made a couple flats using a off-set smoker and had good results using unconventional methods.  We've been talking and i've been providing tips, but we made a plan to go over the whole process while he was here for Thanksgiving.  

It started with picking out a packer instead of the "super trimmed" flat he used before.  We went through 20 packers at Costco and got the most malleable brisket they had available.  Last night, we went over trimming, seasoning, my preference on cooking temp (250 grid) and how long I estimated the cook to take.  I was very confident providing all the invaluable information i've learned on this board and through trial and error.  

He was amazed how efficient the egg was with lump/temperature control and now understands the term "if you're looking, you're not cooking".  I opened the egg once to put it on and removed the brisket the 1st temp/tenderness check.  When the funds permit, we will have another egghead for sure!   :)

The end result was amazing and was probably the best "complete" brisket i've made to date.  

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I "highly" stressed the importance of slicing against the grain and now he understands what separating the point from the flat means. I tried to use a ham slicer (normally user Mister Twister Electric Knife) as I wanted to see if there is any truth to the rumor that the serrated edges and sawing motion of electric knives dry out the surface of the cut meat.  I'm still not a believer of that but I will say that the ham knife definitely didn't cut the mustard.  I want to pick up this knife http://www.cutleryandmore.com/victorinox-forschner-fibrox/hollow-edge-slicing-knife-p13536  Thoughts? 

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One thing I tried differently this cook was cooking the brisket fat cap down.  Not a fan!  Not because of the end result of the product but more because I'd rather lose the "top bark" from the flat and not "my precious" point.  The one thing I enjoy most about BBQ is experimenting and all the knowledge I acquire from each cook.

Slimy membrane between the flat & point not yet removed but you can really see the point goodness.   :D

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Picture doesn't do it justice but the flat was actually very good and by far the best flat i've produced.  Geez, did I really just say that??   L-)

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I say it was a great lesson and he was a pretty good student!   :)
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