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Brisket Education

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Reddogwood
Reddogwood Posts: 15
in Beef
Please help me out, googling gets old...
im in the midst of my 2nd brisket today. First one was decent (awesome on my newbie scale), we'll see how #2 turns out in a few hours. Both were small, 7.5 & 6.5 pounds. Am I getting a full brisket or just part of a brisket? I read a lot about 12+ pounders so wondering if they can vary that much?

also, general thoughts on cooking? Marinade? I tried the mustard paste on the first and left it off this one for comparison. Marinated this one but not the first. Used a rub on both. Any general thoughts are appreciated.
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  • lousubcap
    lousubcap Posts: 32,381
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    Odds are you have brisket flat (the lean part of the two part larger brisket called a packer).  The packer is made up of the flat (normally sold stand-alone in many grocery stores) and the point (usually sacrificed to the meat grinder and not sold stand-alone).  
    Here's a link that will further enlighten you:
    http://www.cookshack.com/store/Smokin-Okies-101-Series/Brisket-101  
    And briskets come in a wide range of weights depending on the cut.  (flats can be quite small in the 5-6 lb range and packers can clear 20+ lbs).
    FWIW-  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Can't imagine a brisket that small being a full brisket.  I assume it's just a flat.  The smallest full brisket I have cooked is about 9.5 pounds.  You won't notice a difference between mustard and no mustard.  

    I can't give much advice on looking a flat.  Stick a thermometer in it when the internal temp gets to about 200.  If it slides in with very little resistance, it's done.  If it doesn't slide in easy, let it go for another 45 minutes and check.



    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bhedges1987
    bhedges1987 Posts: 3,201
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    lousubcap said:
    Odds are you have brisket flat (the lean part of the two part larger brisket called a packer).  The packer is made up of the flat (normally sold stand-alone in many grocery stores) and the point (usually sacrificed to the meat grinder and not sold stand-alone).  
    Here's a link that will further enlighten you:
    http://www.cookshack.com/store/Smokin-Okies-101-Series/Brisket-101  
    And briskets come in a wide range of weights depending on the cut.  (flats can be quite small in the 5-6 lb range and packers can clear 20+ lbs).
    FWIW-  
    I swear you have written a script on your phone to alert you when anyone types the word brisket on this forum lol.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SGH
    SGH Posts: 28,791
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    Reddogwood said:
     I read a lot about 12+ pounders so wondering if they can vary that much?

    Indeed. Here is one that is in excess of 30 pounds. 
    Laying on my large BGE for a size comparison. 

    Here is a forum legend and a well known Brisket God (Brother Cen-Tex) holding it up for a size comparison as well. 

    30+ pounders are not extremely common, but 20+ pounders certainly are. But as the pictures clearly show, 30+ pounders are out there. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhedges1987
    bhedges1987 Posts: 3,201
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    @SGH  That was the wagyu one from a few years back?

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SGH
    SGH Posts: 28,791
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    bhedges1987 said:
    @SGH  That was the wagyu one from a few years back?
    Yes sir, it is. It was cooked on 5-29-2016. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 32,381
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    @bhedges1987 - actually the alert is for burnt ends... =) 
    Was enjoying an adult beverage while closing in on my derby contributions and checked the forum... Now if I'm as lucky in a few hours.  Go baby, go!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 32,381
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    As I recall there were some downsides to the outcome of that one...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SGH
    SGH Posts: 28,791
    edited May 2017
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    lousubcap said:
    As I recall there were some downsides to the outcome of that one...
    Your recall button is correct brother Cap. However I avenged myself shortly there after =)  

    The Gods smiled down upon me this day ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Reddogwood
    Reddogwood Posts: 15
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    SGH said:
    Reddogwood said:
     I read a lot about 12+ pounders so wondering if they can vary that much?

    Indeed. Here is one that is in excess of 30 pounds. 
    Laying on my large BGE for a size comparison. 

    Here is a forum legend and a well known Brisket God (Brother Cen-Tex) holding it up for a size comparison as well. 

    30+ pounders are not extremely common, but 20+ pounders certainly are. But as the pictures clearly show, 30+ pounders are out there. 
    Good gracious...How do you cook one that big? Does it fit on the egg?
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  • SGH
    SGH Posts: 28,791
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    Reddogwood said:
    Good gracious...How do you cook one that big? Does it fit on the egg?
    It would fit on the XXLarge, but I do not have one. I cooked it on a large vertical cabinet smoker. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • PirateBill
    PirateBill Posts: 259
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    these gentle? men are the right guys to ask about brisket (again sorry for the late reply on my thread) I mean hell fellas I mostly cook on a microwave. 

    Fight like a man so you don't die like a dog

    - Calico Jack Rackham

    1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$) 

    Scruffy City a.k.a. Knoxville, TN.

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