What Type of Brisket?

elizabean

I plan on smoking my first brisket over July 4th weekend. Can someone please tell me specifically what type of brisket (or kind of cut) I should request from my butcher? Any and all other tips are appreciated.

gdenby

Goto this members page:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Thirdeye has a pretty good review of what it takes to do brisket.

Please do note that brisket is fairly difficult. Don't get discouraged. I haven't done many, but each one has been better than the last.

thirdeye

I like whole ones, and I prefer choice grade.



First off, take a tape measure to the market so you get one that won't be too long for your cooker, but get a good size one, like 12 or 13 pounds if you can. (don't worry, they shrink a lot during the cook) Next, I look for one that has an even thickness on the flat, most of them will taper down a little, but look at several to find one with the least amount of taper. If they all have a taper, just square the end off with your knife. I don't trim much fat at all, just some of the really heavy hard stuff.





For the first 4 or 5 hours of the cook, you can protect the ends that hang beyond your plate setter by using a foil shield. Later when the brisket shrinks, remove the foil... The bottom picture is the same brisket about 14 hours later.

fishlessman

best is a packer cut with 1/8 to 1/4 fat on one side, second best is a 7 or 8 pound flat but nothing smaller. ive been cheating with a fast cook lately and like the results
http://olddavespo-farm.blogspot.com/search/label/Brisket
when cooking the low and slow, i cook them fat side down with a butt on a raised rack above it, nice to have a backup food incase the brisket comes out dry so having the butt gives options without much added work