Brisket Help

CraftBeernBBQ · July 2018

Putting a 12lb packer on tonight - Just a couple quick questions

1. Where do you recommend the temp probe be placed during the cook - In the flat or the point?

2. Do you recommend to inject or no.

3. Fat cap up or down and what the difference

Thanks to everyone in advance

BulletGrillHouse · July 2018

1. I have 2 probes, so like to put one in each area, if I had only one would probably put in the flat,

2. I had never injected, but did my first this weekend, came out good, may need to continue testing. I think there are a lot of threads to debate this.

3. There will be debate here, but I like to start mine fat cap down.

thetrim · July 2018

Put that probe in the fattest part of the flat.

No injection here.

Fat cap up. Fat runs down the brisket to self baste the hunk of meat.

lousubcap · July 2018

The brisket finish-line is the "feels like buttah" when probing the thickest part of the flat. The point has so much fat content that it is just along for the ride. So, temp the flat and declare victory with the flat. I run cap down as an extra heat shield. Be sure to foil protect any of your protein that is outside your heat deflector and use an air-gapped drip pan.
The search function here will give you more than you can digest regarding brisket cooks.

buzd504 · July 2018

thetrim said:

Fat cap up. Fat runs down the brisket to self baste the hunk of meat.

I disagree. The basting thing is a myth.

Fat cap down because the cap protects the meat from direct heat, and it allows a bark to form on the meat-side (top) of the brisket. And then if anything sticks to the grill, it's just fat.

EggbertGreenII · July 2018

I've done it both ways, fat cap up/fat cap down, last time I did one, it was an 18 pound packer from Sam's, I cooked it fat cap up, and I liked that. No injection. Used 2 probes in the meat, one in the flat the other in the point.

TEXASBGE2018 · July 2018

All great advice above. That's what I do. Just for the heck of it I will give you another method that I recently saw on multiple episodes of BBQ Pitmasters that Myron Mixon and several others do for comps.

Trim basically all of the fat cap off. This allows a bark on all sides of the meat.

Inject with Beef Broth

Season Liberally with rub of choice

Shield bottom with aluminum foil to protect from direct heat until shrinkage occurs

Wrap with Foil when it hits IT of 160 or so in the thickest part of the flat.

Probe Hourly until like buttah (approx. temp between 195-205)

Let rest on counter about an hour.

YukonRon · July 2018

TEXASBGE2018 said:

All great advice above. That's what I do. Just for the heck of it I will give you another method that I recently saw on multiple episodes of BBQ Pitmasters that Myron Mixon and several others do for comps.
Trim basically all of the fat cap off. This allows a bark on all sides of the meat.
Inject with Beef Broth
Season Liberally with rub of choice
Shield bottom with aluminum foil to protect from direct heat until shrinkage occurs
Wrap with Foil when it hits IT of 160 or so in the thickest part of the flat.
Probe Hourly until like buttah (approx. temp between 195-205)
Let rest on counter about an hour.

Try injecting 50% Beef broth, 25 % garlic juice, and 25 % onion juice. Killer results.

unoriginalusername · July 2018

YukonRon said:

TEXASBGE2018 said:

All great advice above. That's what I do. Just for the heck of it I will give you another method that I recently saw on multiple episodes of BBQ Pitmasters that Myron Mixon and several others do for comps.
Trim basically all of the fat cap off. This allows a bark on all sides of the meat.
Inject with Beef Broth
Season Liberally with rub of choice
Shield bottom with aluminum foil to protect from direct heat until shrinkage occurs
Wrap with Foil when it hits IT of 160 or so in the thickest part of the flat.
Probe Hourly until like buttah (approx. temp between 195-205)
Let rest on counter about an hour.

Try injecting 50% Beef broth, 25 % garlic juice, and 25 % onion juice. Killer results.

Sounds good

jtwakeman · July 2018

I know this is after the 4th, but wanted to contribute a little. What I do sounds funny. I take the brisket and marinate it in cherry coke for 2 hours, after that I then pull it out I'll add what rub I'm going to use and then throw it on the egg and let it go till it's done. Like I said it sounds funny but it works well.

Dondgc · July 2018

jtwakeman said:

I know this is after the 4th, but wanted to contribute a little. What I do sounds funny. I take the brisket and marinate it in cherry coke for 2 hours, after that I then pull it out I'll add what rub I'm going to use and then throw it on the egg and let it go till it's done. Like I said it sounds funny but it works well.

You're right - that sounds funny

Welcome to the forum.

thetrim · July 2018

jtwakeman said:

I know this is after the 4th, but wanted to contribute a little. What I do sounds funny. I take the brisket and marinate it in cherry coke for 2 hours, after that I then pull it out I'll add what rub I'm going to use and then throw it on the egg and let it go till it's done. Like I said it sounds funny but it works well.

You think that sounds funny? Haven't you seen Travis' method! Haha.

A wise man once told me, if it is stupid and works, it isn't stupid!

lousubcap · July 2018

@jtwakeman - Welcome aboard and enjoy the journey. Above all, have fun.
If you get crowd pleasing results then continue to enjoy your process. Thanks for sharing.

GoldenQ · July 2018

I like to trim almost all fat cap off and use Travis method with onions in pan to keep brisket out of liquid the when reach 160 wrap in butcher paper and into 300 oven till done. I then turn oven off and let sit about 45 mins to get juice distributed. I sometimes inject with broth but can not see much difference. My rub of choice is Dizzy Pig Redeye Express.

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