Brisket tips

ProductPoet

Can anyone give me some tips on getting my brisket right? We always end up eating brisket soup because some one (hint - not me) is too impatient to let the brisket sit in a warm cooler. Should I also leave the fat cap on and not have my butcher cut that out?

mwstidham

Yes, leave the fat cap on.  That is a critical part for taste and moistness. You trim it but dont cut it out.  That would be a travesty.   Definitely let it rest an hour at least.  The standard tips are all out there.  Here is a great resource for trimming and any other tips you might want.  Go to Youtube and type in BBQwithFranklin.  Good luck on the next brisket.

milesvdustin

I thought this was gonna be like rib tips, but with brisket....

ProductPoet

mwstidham said:

Yes, leave the fat cap on.  That is a critical part for taste and moistness. You trim it but dont cut it out.  That would be a travesty.   Definitely let it rest an hour at least.  The standard tips are all out there.  Here is a great resource for trimming and any other tips you might want.  Go to Youtube and type in BBQwithFranklin.  Good luck on the next brisket.

Awesome! Thanks @mwstidham. I'll definitely look on the Tubes.

ProductPoet

milesvdustin said:

I thought this was gonna be like rib tips, but with brisket....

Ha @milesvdustin. I suppose that could be interpreted that way. I'll make sure I clarify my subject line a little bit better.

lousubcap

If you want to do some reading here you go:
what follows are some good links for brisket info:  probably more than you will ever need- http://amazingribs.com/recipes/beef/texas_brisket.html; http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html 

and http://bubbatim.com/Bubba_s_Brisket.php  To simplify,  prep and apply your rub.  Then set up for indirect (fat side down for me) and run at around 260-280*F on the calibrated dome thermo and figure about 1-1 1/4 hours /lb.  But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line.  Each will cook at its own pace.  You can easily hold for around 6 hours in a cooler.  If you happen to time it such the brisket is ready when you are-let it sit on a cutting board for around 45 mins or so, then slice (see the Franklin "pay-off" video) and enjoy. 

Key finish indicator is when you can probe the thickest part of the flat with no resistance.  Start checking at around 190*F but it could run into the low 200's.  Also don't worry that the point runs hotter than the flat.  The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 5-10 *F (or more) hotter than the flat when you arrive at the promised land but don't worry about it.  And I'm in the slice and eat the point-not the burnt ends crowd.  FWIW-

ProductPoet

lousubcap said:

If you want to do some reading here you go:
what follows are some good links for brisket info:  probably more than you will ever need- http://amazingribs.com/recipes/beef/texas_brisket.html; http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html 

and http://bubbatim.com/Bubba_s_Brisket.php  To simplify,  prep and apply your rub.  Then set up for indirect (fat side down for me) and run at around 260-280*F on the calibrated dome thermo and figure about 1-1 1/4 hours /lb.  But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line.  Each will cook at its own pace.  You can easily hold for around 6 hours in a cooler.  If you happen to time it such the brisket is ready when you are-let it sit on a cutting board for around 45 mins or so, then slice (see the Franklin "pay-off" video) and enjoy. 

Key finish indicator is when you can probe the thickest part of the flat with no resistance.  Start checking at around 190*F but it could run into the low 200's.  Also don't worry that the point runs hotter than the flat.  The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 5-10 *F (or more) hotter than the flat when you arrive at the promised land but don't worry about it.  And I'm in the slice and eat the point-not the burnt ends crowd.  FWIW-

Thanks for the awesome tip @lousubcap. I can't wait to try a brisket soon. I have one in my freezer for when we had bought 1/4 of a cow.