First Brisket Attempt

Wahooegger

I tend to lurk more than post but I greatly appreciate the guidance ya'll provide. I've had a Large now for about six months, think I've figured out pulled pork and am ready to try brisket. I've read the recipes posted by Nature Boy and Elder Ward and was just wondering if anyone else has any particular advice before I try this for the first time. Any and all advice is greatly appreciated. Can't wait to meet some of you at Waldorf, where I hope to have a potential BGE convert tagging along. Thanks again to everyone for making this such a great place to learn. [p]Wahooegger

Smoked Signals

Wahooegger,
I have found that cooking brisket at 250-260 dome works better then 220 dome. 220 range takes too long to cook the brisket and dries it out bad.[p]I also suggest seperating the point and the flat if you buy a packers whole brisket. Cook the point (its really fatty) on the grill extender above the flat. Put your temperature probe thru the side of the flat (thickness) rather then in from the top - you get a better reading.[p]After the flat finishes cook that point for another 4 hours ... when you cube it up its called burnt ends and I love them more then sliced brisket.[p]That's all I got ... the brisket was the bane of my BGE cooking until recently.[p]Good luck ... its difficult to master.
Doug

katman

Wahooegger,
After many years I'm still playing around with brisket. Not sure if its an overrated cut of beef or I just can't get the smoke part to my liking. I'm getting my best results cooking between 225 and 250. I pull around 195 and it seems pretty good. Wife likes it to fall apart so I foiled with some beer and that does the trick for her. Make sure you have a nice clean burn going before you put the meat on. Don't know what kind of lump you are using but I think brisket is pretty easy to overpower so I'd suggest going a bit easy the first time on your flavoring wood.[p]In my opinion brisket is one cut that varies considerably so try to pick a good one when you go shoppin.

Wahooegger

Smoked Signals,
Thanks, all. Will I know how to separate the point from the flat?

Smoked Signals

Wahooegger,
As you trim out the hard fat vein (use small cuts as you pull back on the meat) it should become apparent the difference between the point and the flat. They are connected but there should be a "v" groove on both sides. Cut at the bottom of that "V". [p]Also - study the flats for sale at the grocery store. That should give you an idea of the size and shape of the flat.[p] Also study the virtual webber bullet site ... I think it has some good pictures.