Brisket help!

Unknown

Hey guys, I have done a brisket just once on the egg. It was a little 3lb'er. It didn't turn out the way I was hoping. I have a couple of questions on how to buy, where to buy and how to cook a brisket. I think I have bought a "FLAT CUT" Brisket at my local grocery store. But, from reading the forum on a daily basis, it sounds as if I need to get a different cut of brisket. Also, some pointers on temp (grill and meat), time of cook, and injectable marinade recipes would be appreciated. [p]Also, when is the Missouri Eggfest???

BabyBoomBBQ

<p />Matt in the STL,[p]Follow th link below. I think I responded too late last time.
Get at least a 5 lb one. Here's a pic of the flat after cooking.

[ul][li]brisket data[/ul]

fishlessman

<p />Matt in the STL,
i havent found a packer cut in a while which makes a better bisket. i have found that the flats come out pretty good cooked under an untrimmed picnic shoulder. cooked fat side down on the brisket at 225 grill temp with the picnic on a raised grill.the last few ive done, the 7-8 pound flats were done in about 12 hours with the picnics coming off at about 14. mix some beef broth, bbq sauce and the drippings from the brisket that you would have foiled for about 3 hours in a cooler and pour it heated up on the brisket slices

BabyBoomBBQ

Matt in the STL,[p]Here's a couple of pics that might help:[p]The Whole, untrimmed "packer" cut. The flat is on top in this picture.[p]

[p]Here's the tag on it:

[p]
Hope this helps. Brisket was the "Holy Grail" for me and Dr. BBQ's book really helped me. I'll be making this one for Sunday's 1st game. For the cook, I'll rub the meat (DP Cowlick this time)Saturday AM and let it marinate most of the day. I will get the fire started about 4:30PM Saturday afteroon and let it stabilize at around 235, with the plate setter and guru set up. At around 5:15, I will add my soaked wood and let it re-stabilize until around 6 PM when I plan on starting this the 12+ pounder. [p]I anticipate it hitting pull temp between at 12 to 15 hours. I will let it rest for at least 3 hours, but it will be probably be longer. We will start eating between 1:30 and 2:30. [p]I'm in the Pacific time zone and will monitor the group during most of the cook. If you want more help, just ask here and we'll help you get there. :-)

BabyBoomBBQ

fishlessman,[p]Man, that looks great![p]Is that Witchy Red rub?

fishlessman

BabyBoomBBQ ,
thats witchy red, dont remember if i used it on a brisket, its my standard hamburger rub

Unknown

BabyBoomBBQ ,[p]Thanks for the info guys! The pics are great, they help a lot! I will be sure to post the results as soon as I can find a packer cut! [p]I appreciate it! -Matt Rudroff (Matt R in the STL)

TulsaMurph

Hey BabyBoomBBQ,
I smoked a brisket a couple of weeks ago following pretty closely to what you outlined in your post. I smoked a 6-7 pounder for about 12 hours. It came out of the plateau and toward the end, my dome temp rose a bit to nearly 300. The brisket temp rose to 186, but as I took the dome back down to about 270, the meat cooled as well. When I pulled it off, the taste was great but it was not as tender or juicy as I thought it would be. Here is my question, after the meat temp clears the plateau, should I bring the dome temp on up to get the meat temp up to 190 or so? I think I left it on too long, is that possible? I think the meat I bought was the select, not choice, could that be the answer? I will try another as soon as I can, but want to have some new tricks to try.

Thanks!

DTM

fishlessman,
that is a great presentation. 6 slices, great smoke ring. See the bark in the pork and Ms White. This should be a winner in next year's Woo's photo comp.
Never seen a shoulder tied like that. How much did it weigh?
DTM

fishlessman

DTM,
i think it was about 10 pounds. its not tied, i put it on the grill and decided i wanted to cook it fat side up