Brisket Questions

Unknown

Hey Eggers - Just picked up an 11.5lb packer cut brisket at Super WalMart. First time I ever got a packer cut, & I notice that, while the entire cut has a nice fat cap, the one end is decicedly thinner and leaner than the other. Plan on cutting the thing in half & freezing one portion; which end is the preferred end? Do the 2 sections become different cuts of brisket once divided? What are they called? Also - most of the briskets I've done so far have had excellent flavor, but have been drier than I would like. Am gonna try wrapping in foil part way into the cook - any opinions? I know some of you have suggested this in the past. Don't wanna wrap it for the entire cook - after all, it's not a pot roast...Thanx - ERIC

Nature Boy

E.B.,
I think you will have better results cooking the thing whole. Then you can freeze what you don't eat, or make a killer pot of brisket chili. The point and the flat overlap each other to a degree, and you would not be doing it justice by cutting in half, IMO. The point has more fat, and makes great chopped brisket, while the flat should be sliceable. The point will also help keep the flat moist.[p]I have not tried foil, as I have been getting great results without it. But you will find that wrapping in foil And setting in a warm cooler) for an hour after it is done and off the cooker will give you a better product. Some folks add beef broth to the foil before wrapping.[p]How were you cooking it in the past when it was too dry?[p]Great weekend (and chunk-o-chest cooking) to you.
Chris

Unknown

Nature Boy, Don't know what happened to my reply - will try again; previous cooks were at 250 dome (+/-), with a final internal temp of 195-200. Results weren't horribly dry, & flavor & tenderness were excellent, but would like to have it end up just a little moister; family agrees. Thought about doing the whole thing, but time will be a consideration. Never did a brisket this big before (11.5 lb) - any guess as to how long it will take? (Won't hold you to it - I know by now there's no such thing as a guaranteed cook time)Previous cooks have run around 2-2.5 hrs/lb. Thanx for the help - will check back later...ERIC

Nature Boy

e.b.,
A lot will depend on your setup, and what your actual cooking level temp is. Assuming your cooking level is at least 225, you are probably looking at 15-20 hours.[p]I have had setups where 250 dome temp only yielded 200-210 at the cooking level, so it cannot hurt to monitor your cooking level. If it takes you 260 dome to get you 225 cooking level, then cook at 260. Since I have been using cooking level temps, 10-11 pound briskets take about 15-18 hours. Prime grade a bit shorter. Select grade a bit longer.[p]Also, try checking your tenderness at 185-190. It might be ready to come off![p]Hope that helps, and that you have a blast with your cook!
Chris

Bordello

Nature Boy,
I too have measured as much as 50° difference between the dome and grill when using my plate setter for an indirect cook. The funny part was that the difference got greater the longer into the cook it got.
Cheers and beers to ya, it's Heinny time for me. ÜÜÜ
New Bob

Unknown

New Bob, (& Nature Boy) - thanx for the help - will go for the whole thing - what the heck - as for how it comes out, you know what they say..."the worst day eggin' is better than the best day workin..." ERIC PS - Hey Gretl - will be trying the Wegmans Lump - will let you know how it goes...

Rib-Rob

New Bob,
After "Heinny-time", you'll probably need a beer. Seems to taste better then. Smile-dealie

Bordello

Rib-Rob,
You have a very good point. <img src=http://www.smileypage.com/sm01/jump.gif&gt;
A Very Happy,
New Bob <img src=http://www.smileypage.com/sm09/drink.gif&gt;