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Where do you stick your brisket?

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
I've cooked several briskets, but am no expert.  I have a whole packer this time and the point is significantly thicker than the flat.  I usually pull around 200 but will be watching this one from afar... (going fishing, but can control temp remote and have the wife on call for emergency service... that translates to, she will help, but there's going to be an argument. :lol:  )

Anyway, I'm thinking I should put the temp probe in the flat which is the most important part of the brisket.  Depending how the point comes out that may go back on for burnt ends anyway.

Wanted to ask the experts though.  It's never come up before because the thing is usually mostly a uniform thickness.

LBGE/Maryland
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Comments

  • loco_engr
    loco_engr Posts: 5,818
    FWIW:  lately I have separating the point & flat because of the different thickness
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • ColbyLang
    ColbyLang Posts: 4,403
    Point is just along for the ride. Thickest part of the flat. Temp is negligible. Looking for that “feel” of the probe. Like buttah as some here would say
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  • buzd504
    buzd504 Posts: 3,877
    The point is the most important part of the brisket, but the flat guides judgement on doneness. 
    NOLA
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  • lousubcap
    lousubcap Posts: 36,798
    Good luck with translating the temp to the feel-and @ColbyLang has the temp target correct in that it is quite a variable.  However, if you want to avoid a pi$$ing contest and need a hard thermo number I would go with 204-205*F in the thick part of the flat.  Pull, give it a good 20 minutes on a cooling rack to stop the carry-over cooking and then wrap and pack (aka FTC) until ready to slice across the grain on demand.
    If she is into voodoo and wants to check the temp (using an instant read probe) in many parts of the brisket, focus solely on the flat and recognize that there may be pockets that have not released (feels like buttah) but if the great majority is there, "Declare Victory" and enjoy.  FWIW-
    God luck with both challenges-  B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited July 2020
    Okay, gents.  Thanks a lot!  This is a prime packer I picked up at costco.  Don't usually see them around me but they had a bunch at $3.49/lbs so I grabbed one.
    Once I got it out of the cryovac and trimmed it, the thickness difference isn't as extreme...especially if I cut the entire point off as suggested. I'm guessing if I follow the fat line under this flap to the front of the meat, that's the point. ?
    Tuck it under OR cook it separate?

    (didn't notice this until I was slathering with mustard...)

    LBGE/Maryland
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  • lousubcap
    lousubcap Posts: 36,798
    I will refrain from any comment about separating the flat and point or extending to burnt ends other than to offer if it works for you than have at it.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • KiterTodd
    KiterTodd Posts: 2,466
    Allright then...   now I feel like that was a stupid question :blush: but your answers did guide me to a separation.  Consider it cut.  See you tomorrow prime packer...

    This is how it looked after just following that fat line under that flap.  I'm no butcher, but I took the cut that made the most sense.


    LBGE/Maryland
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited July 2020
    lousubcap said:
    I will refrain from any comment about separating the flat and point or extending to burnt ends other than to offer if it works for you than have at it.  FWIW-
    Thanks @lousubcap .  :lol: I'm not religious about it (obviously).  Curious what you would have done if the cut looked as I showed in the first picture.
    Would you have just left that piece lie under the cut of meat and cook whole, or cut off just the flap (not follow it through), or separate the entire thing?
    If this cut tastes as good as it looks now, I'll probably get another.

    I suppose I have bought mostly flats without realizing it.  And the couple packers didn't look like this one (they also were not prime).

    LBGE/Maryland
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  • lousubcap
    lousubcap Posts: 36,798
    Truth be told I did not pay any attention to that outlier piece you have in your pic.  If that is the flat leading up to the point on your brisket then I would do as you have done and separated it.  I have never seen such a flacid piece of brisket but there's always a first.  Your intuition to follow the fat line is the way to achieve the separation as you obviously did.  
    Enjoy the cook and be ready for the audibles.  Just trust the feel and you will bring it home.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dondgc
    Dondgc Posts: 709
    The typical reason for separating the two is that if making burnt ends from the point, separating it allows for the formation of more bark on the point. 

    As to the big flap of meat you saw I believe that’s just a result of the butchering. I have nowhere near the experience of others here but I normally just cut that off when I find it. 
    New Orleans LA
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  • KiterTodd
    KiterTodd Posts: 2,466
    Done! Went quicker than expected...  10.5 lbs prime packer before trimming, but then ended up splitting it into 2.
    Was done in 10 hours.  All temps were low 200s and it probed like butter.  I snuck off a few bites of the point before FTC'ing them both.  Tender and delicious. Will probably cube the point and put it back on later...we'll see.

    Going fishing now...   :smile:   Thanks again for the tips!

    LBGE/Maryland
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  • Foghorn
    Foghorn Posts: 10,227
    Looks like a great result.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • KiterTodd
    KiterTodd Posts: 2,466
    Foghorn said:
    Looks like a great result.
    Yeah, it was awesome.  Particularly the point!
    I ended up doing a FTC (lotta towels) in a Yeti knock-off cooler and then went fishing.  I was amazed how that cooler kept temp after several hours.  When I took the cuts out they were still jiggly and too hot (not warm) to the touch.  So that is where I did make one unfortunate mistake...
    I took the point out to cut for burnt ends and it was absolutely awesome.  Like, some of the best meat I've ever taken off my egg with a flavor and texture that rivaled the best brisket I've had out. Maybe it's because it was my first prime.
    I should have left the Flat in the FTC because it was plenty hot for service and still loose and jiggly.  But, I figured I'd put it in my oven at it's lowest setting (170) to make sure it stayed warm while prepping the rest of dinner.  Did not think any harm would come at that temp.  It was in there for about an hour at 170 and when I took it out to slice I immediately knew I'd f*cked up... the flat was a lot firmer that when I put it in there.  I had dried it out.  You know, still tasted good, but it was not those glistening loose slices we all strive to achieve.  Ahh well.  Lesson learned.

    Point sliced and chopped for burnt ends.  We ate a bunch of the cubes right away.  So, it was nice that the family got to enjoy some of this cook at it's best.
    (cubed before i put some sauce on them)

    LBGE/Maryland
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  • lousubcap
    lousubcap Posts: 36,798
    Thanks for the final assessment.  That point looks so great that I would have discarded the burnt ends offering and just inhaled it.  
    If you go the oven route again, you need to make sure the protein is very tightly wrapped or it will dry out.  Also if you put the meat in a pan on a small rack with some water below it and then tightly wrap it will keep moist. For the next go round.  However, to your point the FTC will carry you through unless really needing to stretch the hold.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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