Brisket

Bordello

I did one great brisket, full packer cut on the main grid with a butt over it on an extended grid. Cooked to 200° and it was great.[p]Now, if I want it to be just a bit more sliceable/chewable should I remove it at about 195° if it is almost fork tender???[p]Thanks,
New Bob

Smokin Joe

New Bob,
I am planning to do roughly the same thing on Friday, March 19th (start of my cook) for a Saturday family get-together. Can you provide any more details?
My butt is 8.5 lbs and I plan on getting a flat roughly 6 lbs. My plan was to get the butt going about 8-9 PM Fri night, let smoke for about 3-4 hours and slide the brisket under the but and let both go until each reaches about 190*-200*. Did you use the same rub on both? If not what did you use?
My assumptions - cook time is about 2 hours per pound for the butt and 1.5-2 hours per pound for the brisket. I assume the brisket will be done first so I'll wrap in foil and place in a cooler with some towels to keep warm. Plan on eating around 6:30 PM Sat evening.
You can email me directly if you prefer. Thanks for sharing your info! Joe

Bordello

Smokin Joe,
Hi,
When I did mine I had a full packer brisket so I put it on at the same time as the butt. Use whatever rub you like on either one, should make no difference in cooking time. Me, I usually will try a different rub on each to see what I like.[p]I had a polder in each piece of meat so I could monitor them. Cooked indirect with an empty drip pan. The but & brisket were as tender as could be but I want to do one that is just a tad not as tender so that is has a bit of body to it. Not tough, but not as soft.[p]I think I cooked at 225°-250° until internal of 200°.[p]Now let the eggsperts chime in, this forum is great.[p]Regards,
New Bob[p]P.S.
Remember, I had a full packer brisket with the fat cap on.

Marvin

New Bob,
If you want it to be sliceable and chewier, I would pull it off at 165-175. That makes it more like a roast with less of the fat rendered. Actually a better goal would be to pull it off just before the plateau starts to rise. Let us know how it turned out.

Unknown

New Bob,
Thanks! Generally I'll apply the rub the day before a cook and let the flavors leach into the meat. Did you marinate the brisket in anything before you applied the rub (some recipies call for marinating first, then rub & then cook)? Did you mop the brisket at all during the cook or does the pork provide the moisture (I assume it does, but not sure)? I planned on using two different rubs (something like Dizzy Dust coarse grind on the butt and the DP Red Eye Express on the brisket)- how much of the flavor of the pork & its' rub transfer to the brisket (if any)? Is this an issue when using two very different rubs? Like most others, I use yellow mustard on the butt then apply the rub, but what do you do to the brisket before you apply it's rub? [p]Sorry for so many questions - it's my first brisket
Joe

Bordello

Smokin Joe - the Brisket Virgin },
I just applied rub of choice a few hours ahead of time,put it on the main grill and the butt over it on the extended grill. Never opened the dome till it was time to test the brisket to see if it was fork tender. (about 195°)[p]You can do it many ways, rubs, marinates,injections. Start simple, listen to the eggsperts and go with it. Trial and error, my first few were not that good, it was my fault not the meat or the egg.[p]Regards,
New Bob

Smokin Joe

New Bob,
Thanks! You're the man!!! Joe