What Size Brisket?

CPAwEgg

My first brisket attempt failed - 4-5 lbs of tough meat. Ready to try again. A freind of mine suggested that a bigger brisket if what I need. He suggested 7-8 lbs. Cook 225 or until meat 180 degrees - plus wrap in foil and towels and let sit in cooler for 60-90 minutes. Any other comments or suggestions?

Mike

Grandpas Grub

 
7-8 pounds is larger flat but a small full brisket. 11 to 13# is a good size full brisket (packer).

There are several member sites that have good brisket instructions also check the recipe section here on the forum.

Plenty of brisket info with pictures by typeing brisket in the search box.

 

Shiff

With Brisket you have to remove it from the BGE when it is tender. That is generally above 180 degrees - closer to 190. Each brisket is different.

As suggested by GG, try to locate a packer cut brisket which has the flat and the point.

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

RU Eggsperienced

My best one was a 13lb'er!!

GeorgiaBorn

You are trying to smoke a brisket flat, which personally I have never done. I have always done a packer cut or a full uncut brisket. Sam's Club carries a nice Angus packer brisket. Also, you can get most grocery stores to order them for you or you can swing by my place. I have 3 of them in the freezer!

I did a series of 3 videos on smoking a whole brisket that might be of some help to you. Here are the links:

http://www.youtube.com/watch?v=abwzGVBeQtc

http://www.youtube.com/watch?v=WQ-MTeWycw8

http://www.youtube.com/watch?v=oOtbeM5pPVQ

Let us know how your next one turns out!