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Brisket first-timer question
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Hibby
Posts: 606
I've never cooked a brisket and I'm headed towards my first attempt soon. My question is: Is there any reason not to go ahead and make my first attempt be a full packer? I'm hoping the answer is no but thought I would ask anyhow.
I cook. I eat. I repeat. Thornville, Ohio
Comments
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There are reasons, but none of them are good. Go for it. Enjoy the ride!"I've made a note never to piss you two off." - Stike
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Do it.
Every flat Ive ever made has been marginal at best.
Spend the $$$ and do it right or just go eat at Dickeys.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Thanks for the confirmation. I recently joined KCBS so that I'd get a free day pass at Restaurant Depot (less expensive than a Costco membership) and I'm not sure if they carry choice or prime. I'm not really interested in select.I cook. I eat. I repeat. Thornville, Ohio
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Prime if you can find it. Look for any insights from @lousubcap
and @YukonRon you can get. They held my hand through my first brisket. Here's my lengthy post on my first brisket journey:
http://eggheadforum.com/discussion/1204149/first-meteorite-lessons-learned-long-pic-heavy#latest
Hope this is at least a little helpful. Enjoy - its a really fun cook!Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
You have a WAY better chance of nailing a packer than a flat. Flats are difficult and frustrating.
Little Rock, AR
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Our local RD carries CAB versus good old regular Prime beef. Seems to cook up just fine.
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Just a piece of advice: keep your approach as simple as possible. S&P rub, no foil, no wrap. Establish a baseline."I've made a note never to piss you two off." - Stike
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Ok - thanks - no foil at any point? No FTC at the end?JohnInCarolina said:Just a piece of advice: keep your approach as simple as possible. S&P rub, no foil, no wrap. Establish a baseline.I cook. I eat. I repeat. Thornville, Ohio -
Good read - thanks for linkingda87 said:Prime if you can find it. Look for any insights from @lousubcap
and @YukonRon you can get. They held my hand through my first brisket. Here's my lengthy post on my first brisket journey:
http://eggheadforum.com/discussion/1204149/first-meteorite-lessons-learned-long-pic-heavy#latest
Hope this is at least a little helpful. Enjoy - its a really fun cook!I cook. I eat. I repeat. Thornville, Ohio -
once on the egg, it is out of your hands, the battle is between the cow and the egg. set it up, let it ride. you will be fine."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Whole packer. Season it simply. Cook it indirect until done at 275-300 until done.
No water pan. A few good chunks of wood for smoke.
Like John says - keep it as simple as possible. I recommend taking good notes. You can play with all the variables later.
Its such a fun cook, enjoy it!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
FTC at the end as needed until it's ready to serve. No issue there, although you'll find perturbations on that as well.Hibby said:
Ok - thanks - no foil at any point? No FTC at the end?JohnInCarolina said:Just a piece of advice: keep your approach as simple as possible. S&P rub, no foil, no wrap. Establish a baseline."I've made a note never to piss you two off." - Stike -
Go for the glory and enjoy the cook!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Screw that noise! Go with prime rib instead...it's a superior cut and much easier to achieve "nailed it" level. I will say though, preferably prime rib that doesn't resemble chimpanzee genitalia!Just a hack that makes some $hitty BBQ....
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