brisket newbie

DWFII · August 2018

I am doing a brisket today. I have never done this before despite doing lots of other cuts of pork, beef, etc.. Mostly because of the concerns mentioned below. I know brisket can be difficult, but I'd like to try.

I have read many of the threads about brisket here but I still have some questions. (I don't even know what this brisket is in terms of the cut or classification--It was custom cut from a grassfed animal. )

It is 5.5lbs.

It is very thin on one end...maybe half an inch at most, and about two to three inches thick on the other end.

Fat on both sides but one side the fat seems thicker and harder.

I am worried that if I cook it low and slow, the thin end will be done way sooner than the thick 3end and maybe even inedible.

I have read several posts about rolled brisket...would it help if I rolled this brisket before putting it on the grid? @SamIAm2?

Also what is "FTC"?

Any thoughts or tips would be appreciated...I want it to be moist and if I can't get somewhat close to that result I may just let my wife braise it on the stove.

theyolksonyou · August 2018

That would be a flat. Packer would be better, but you got this. Thick end to the back of the egg. Start probing around 190. When it all proves like butter, it’s done.

Let rest on counter for 30 min or so to prevent carryover.

FTC = Foil, Towel, Cooler

DWFII · August 2018

theyolksonyou said:

That would be a flat. Packer would be better, but you got this. Thick end to the back of the egg. Start probing around 190. When it all proves like butter, it’s done.

Let rest on counter for 30 min or so to prevent carryover.

FTC = Foil, Towel, Cooler

Thanks for the quick reply...I didn't expect that. I appreciate it.

What about the thin part?

theyolksonyou · August 2018

I’d personally let it ride. You can put some foil underneath to protect it from the heat a little more.

bikesAndBBQ · August 2018

Throw it on there and cook it. Don’t over think it. Worst case is it is a little dry so you make chili or something else with it. You won’t know or learn until you try.

SamIAm2 · August 2018

@DWFII said - "I have read several posts about rolled brisket...would it help if I rolled this brisket before putting it on the grid? @SamIAm2?"

I wouldn't roll it unless you planned to put in some kind of stuffing, if then. Both my attempts were less than spectacular and one I never did get to eat.

It may be the brisket whisperer may be along shortly for some sage advice. Good luck and have fun with the flat.

DWFII · August 2018

Thanks @SamIAm2

I ended up doing it as a roll.

It wasn't butter soft everywhere when I pulled it at 202° but when I sliced it, it was tender and juicy...for just about as long as it took to eat the slices. By that time the sliced meat (not more than one or two slices) was starting to dry out.

For a first time, it was better than I had any reason to hope for.

SamIAm2 · August 2018

Did you have a drip pan underneath? If you plan to do that again use a drip pan on top of 3 rolled up pieces of aluminum foil to keep drips from drying up. Mix with water when the brisket roll is done and put the slices in the pan to keep them moist.

DWFII · August 2018

Great Idea...hope I can remember that one. Thanks.

DWFII · August 2018

This evening we put the leftovers...sliced thin...into a CI pot along with some of the fluid it was cooked in after the stall and warmed it all up. It was great! Tender, juicy and flavourful.

With that small a flat, I might "roll" that way again.

SamIAm2 · August 2018

@DWFII - great recovery. Glad you didn't wait too long and toss out the liquid. You said "some of the fluid it was cooked in after the stall". Was that a modified @travisstrick "How I do Brisket" cook at the end? Either way, glad to see you expanded your protein cooking. Egg on brother!

DWFII · August 2018

@SamIAm2 -- I don't know. I read a recipe somewhere here that suggested foiling at the stall and adding some coffee. I can't drink coffee, so I added some Roma (roasted chicory is one of the main ingredients) instead and a little Wrights since I hadn't used any smoke wood in the fire.

Maybe not the same but no harm no foul.

SamIAm2 · August 2018

Your cook, your taste, and your eats so there is no foul. I was just curious where the liquid came from. Whatever brings the brisket cook home the first or second time works. I'm happy to see that you are enjoying the BGE and not the SNOW (yet).

brisket newbie

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