Brisket advice

Cowpreacher · December 2012

Howdy eggers,

Does anyone have any advice on how to keep your brisket from getting crusty on the bottom when you cook it? The last couple I have smoked have all formed a hard crust on the bottom. I typically smoke fat side up though I have tried it both ways. I would appreciate any thoughts or input.

Cowpreacher

Dave in Florida · December 2012

Give this method a try. It came out very good.

http://eggheadforum.com/discussion/1141803/i-might-be-catching-on-to-this-cooking-brisket-flats#latest

travisstrick · December 2012

Here is how I do it. No hard bark on the bottom at all.

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

fairchase · December 2012

+2 .
Boating in a pan or foiling will soften or prevent bark depending on when you do it.
Or just pull off the bark and send it my way. I think it's the best part.

SMITTYtheSMOKER · December 2012

We've been known to cook a good brisket here and there on the Egg.

We cook fat side down as the Egg exposes the meat to more heat from the bottom, the fat will help protect and keep it moist.

We never use mustard on BBQ.

Cowpreacher · December 2012

Thanks guys, some great ideas. The flat looks really good Dave.

Kosko · December 2012

I am doing my first ever brisket today. I bought a 5 lb flat started at 7:45 this morning and got a bad stall at 11:00. It stalled at 160 IT . I had it at about 275 dome , 250 ish grate and it stalled for aout 1 & 1/2 hours! I bumped it up to 400 dome and it finally to passed the stall.

henapple · December 2012

I like the Travis method.

Kosko · December 2012

I am going to try the Travis method on my next brisket.

SMITTYtheSMOKER · December 2012

Another brisket tip is to cook a full packer brisket. The leaner flat muscle by itself is far more difficult to produce a moist finished product.

Kosko · December 2012

Well pulled it at 200 IT and it was tough and dry! Better luck next time I guess!

lousubcap · December 2012

Kosko said:

Well pulled it at 200 IT and it was tough and dry! Better luck next time I guess!

Did you check for "doneness" using the probe test..."probe goes in and out like butter in the thickest part of the flat= done?" Each hunk is different but your temperature was in the "done" range. Just get back on that horse again.

amhobbs · December 2012

There is a lot of info here.

http://kamadojoe.com/mojoe/mojoe1210.html

Kosko · December 2012

Yes I tried the probe trick, however I just learned I was cutting the brisket with the grain not against it. I cut against the grain and its a huge difference in tenderness. But it's a little dry.

TUTTLE871 · December 2012

travisstrick said:
Here is how I do it. No hard bark on the bottom at all.

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Did this method yesterday and It came

TUTTLE871 · December 2012

Sorry about that. But The Travis method came out great. I served it for dinner last night and people loved it.

lousubcap · December 2012

@Kosko-glad you sorted out the tenderness issue-dryness is the big challenge with the flats. The "Travis" method is a braise that removes that from the equation but any flat is a fun cook. I guess it's because it is never the same. Got a 6+# flat on now-and this one hits the stall in the low 170's-will see whether a strikeout or some base hit-I'll take a double but haven't had a home-run in several at bats

Brisket advice

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