Butchering a Brisket 1st time, advice on how-to, also recommendations for the "cook"

nutshellml · April 2016

Evening all... I'm going to attempt my real first brisket cook. I picked this up at Costco and hoping that you all can provide some expert/experienced advice on mainly how to butcher it to prepare it for my XL BGE. Any links to YouTube videos would be greatly appreciated. Secondary question would be recommendations on the "cook". I have been told that I MUST inject.

Eagerly awaiting your advice...

Image: https://us.v-cdn.net/5017260/uploads/editor/pd/vgiwbgki9qa1.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/48/u9m8ivjgx8ph.jpg

buzd504 · April 2016

https://www.youtube.com/watch?v=VmTzdMHu5KU

https://www.youtube.com/watch?v=yaMgt1Altys

Thatgrimguy · April 2016

You definitely don't have to inject. Most here don't. You can start with a simple 50/50 salt pepper rub.

https://www.youtube.com/watch?v=yaMgt1Altys

Ladeback69 · April 2016

Most everyone will say Arron Franklin and here is the video.

https://youtu.be/yaMgt1Altys

I mostly cut out the hard fat at the point, any silver skin and trim the fat cap to a 1/4".

Ladeback69 · April 2016

Key is to have a good Sharp knife. Good luck and enjoy the ride.

Thatgrimguy · April 2016

Lol, we all three posted that video.

nutshellml · April 2016

EXCELLENT! Thanks for the video's going to watch them tomorrow at work (while I'm bored and eagerly anticipating the cut & cook). Thanks All!!!

Miked125 · April 2016

Watch the franklin video, I try to make the fat cap even and I feel for hard fat. If I find any hard fat I trim it off until its all soft.

lousubcap · April 2016

While viewing the Franklin brisket video give the follow-on Franklin "payoff" video a look for making the slicing process very straight forward once ready to serve.

nutshellml · April 2016

Thanks guys... Any tips on the actual cook? ? I have used Naked Whiz way for steaks/butts/chops and it hasn't failed me yet...

DoubleRay415 · April 2016

Kind of disappointed as an official artist for SXSW and staying in Austin for a week, I didn't get to make it to Franklin's. His method's seem pretty simplistic, is the quality of his cooks because of the use of wood?

@nutshellml take the time to trim properly, mark where your grain is running and stabilize your temp before you put it on. There's so much info on brisket cooks on this site that you can sit here reading before you wrap and figure out your next moves lol.

thetrim · April 2016

50/50 SnP is a great rub. Get a lot on the brisket. Do your best to keep your dome temp at no more than 275. I did a water bath under my last brisket and think it helped regulate the temp for me.
Mine was 13.7 lbs before the trim and took 11:45 to finish. I wrapped at the 6 hr mark.
There are many many more brisket experts on here than me. I wish you good luck

lousubcap · April 2016

Should you find yourself in the wrap self-debate as the cook winds to a finish, give this video a look. And you will not find a simple answer. Just one more variable.

https://www.youtube.com/watch?v=lnRRDSYgdmw 

pgprescott · April 2016

I like to inject and I always cook them fat cap down on an egg. You can get great results in many different ways as is proven on this forum, but I like the increased opportunity for success that those two things give me. Depending on the cut of meat, your results will vary. Keep in mind guys like Aaron have the best of the best cuts of meat. You won't. I wrap them most of the time as well.

good luck!

Shiff · April 2016

Read these when you have some time:

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

and

http://bubbatim.com/Bubba_s_Brisket.php

and

http://amazingribs.com/recipes/beef/texas_brisket.html

Butchering a Brisket 1st time, advice on how-to, also recommendations for the "cook"

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