Brisket Thick n Thin

Thank you for the pictures.

From what I am seeing on my cut, I am guessing the thickest part of my brisket is the flat. Then on my cut the point is thin about 1/2" long but almost straight across.

It is thin enough that it will be done pretty early.

Kent

Here are the pictures.

The one end is about 1/2 inch thick throughout. I am still not sure which is the flat and which is the point.







Fat cap is down.



Kent

Thanks Wayne!!!

Spent most of the day trying to find a packer. Costco here doesn't have them, 2 Sams were out and couldn't find any at the Walmarts.

Gave up and got back home making a few calls. Found this at Albertsons, I was working on the egg and the wife went to pick it up.

After searching I didn't even think to check for thickness or look of the brisket. $40 mistake, not to mention the eats tomorrow.

I cut the grate temp back to 190° and will watch the flat and pull when it is tender. I might need to bump the grate temp early morning.

When the flat is done I will pull, separate and finish cooking the point. I'm going to jump over and read up on burnt ends.

Again, thanks Wayne.

Kent

:laugh: "Wow, you have 2 Sam's and a Costco? That must be nice."

Actually 5 or 6 Costco's and 3 or 4 Sams and no Butchers.

I will get the results up, good or bad. Timing is going to be really off though.

Looking forward to seeing your cook.

Guess I will let the DigiQ do it's job and get some sleep.

Kent

Thanks Wayne, the pictures really help.

In your pictures, looking at the flat in the cryo even at the thin part yours is 2 maybe 3 times thicker than my thickest part.

I didn't look at the packaging on mine, I will pull it and see what's labeled.

It interesting on how light the seasoning is on your cook.

I bumped the grate up to 190° at 6:30 - smelling great no visable darkening of the bark as of yet.

10:30 now and 10 hours into the cook. Light rain and cool outside. Grate still at 190° and bark is darkening.

Towards the end of the flat 148° & tough. Mid cut on the flat 153° & tough. Center point 158° and somewhat tender - thermapen probe pushes in much easier than any place on the point.

In about 2 hours I will bump the grate temp up to 225°. We will see what happens in another 2 hours.

I am thinking I will end up overcooking the flat - it will be dryer but should be more tender in texture. Then concentrate on the point for the main focus on the dinner.

There is nothing like a cool morning, light rain, clear air and opening the egg and smelling an overnight brisket cook.

Kent

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"TV celebrity barbeque chef would I" No you never do. But what you do do always seems to turn out great.

I found a cayenne/salt/water seasoning recipe on the net and used it on steaks, hot dogs and burgers. I put the mix over the meat quite often until done. That mix was fantastic.

I am watching he temperatures every hour now. Last check 158° -/+ 5° in all areas. Point is still the most tender - that doesn't mean much at this point in the cook.

I plan on separating the flat when it is time. It seems like the brisket is in the plateau now. I think I am going to make some BBQ Beans or Ranch Beans as a side (or main depending how the brisket turns out).

Will you ever get a taste of the brisket you are cooking today? If so let me know how it turns out.

Out to check on my brisket now.

Kent

It would be interesting to see how your project turns out.

I am about 15 hrs into the cook now. My brisket is about 165° in all areas, still tough with the point being more tender. There is not as much shrinkage as I anticipated. The bark is beginning to blackening. The moisture on the outside of the meat seems to be cooking off.

As thin as the point is, if there is a smoke ring on the point I wouldn't be surprised if the bottom smoke ring doesn't touch the top smoke ring.

The recipe is pretty close to yours. I pulled this from a guy I think is in Florida who makes and sells a whole pig cooker. I just about to buy one when I learned there was a thing called an egg.

1 tablespoon cayenne pepper
3 tablespoons salt
1 Cup Water

I like the idea of the Worcestershire Sauce and the oil would make it so the mix wouldn't be so runny.

Last night I was wondering about putting salt on the brisket. Other than flavor, if briskets tend to be dry wouldn't adding salt draw out moisture and aid in the meat being dry.

Kent

Your brisket and Wayne's brisket look is much better than mine. I just talked with Wayne and he didn't mop.

My bark was dry looking and pretty hard (great taste though)

What did you use for mopping and how often?

I am thinking I had the wrong grate & cut of meat as well as cooking at too low a grate temperature.

I need to look at my notes but I am pretty sure I wasn't over 190° grate until 15 hours into the cook and the flat & point were about 175° or so. I then bumped to 220° grate.

Throughout the cook the bark never looked fully moist like yours and Wayne's pictures do.

Kent