Brisket

BajaTom · December 2002

I have an 11.5lb beef brisket still in the cryovac. I have seen alot of talk about the point and the flat. Do I need to seperate these two pieces and smoke at a different temp and times for each piece. Can I smoke the whole brisket as is and get good results. My last one was tender but very dry. Thanks for any help in regards to this cook.

Grate Grills · December 2002

BajaTom,
You can do whole brisket together. Watch temps with brisket as it does dry out easily if temp gets away from you. Did a 11 pounder yesterday. Set up around 7 AM took it off around 730pm. Turned out fantastic. What a great machine!!! Temp was around 20 deg. with a steady wind. Never added fuel, did not adjust vents just let it cook.

alternity · December 2002

Grate Grills,
yeea and you get better as you cook more brisket. the last one I did was my best and Im almost not sure if I can repeat it. A fickle cut of meat.

JSlot · December 2002

BajaTom,[p]I used to cook my briskets in one piece. I don't do it anymore. The flat always reaches temperature before the point. There are quite a few ways to overcome that, but for me, the simplest way is to separate the flat and point. If you have two Polders, or whatever, you can monitor the internal temp of both. I just monitor the flat and pull it at ~195° and then put the probe in the point. The point usually only takes 1-2 hours more than the flat to reach my target temp. Good luck and let us know how it turns out.[p]Keep the smoke risin',
Jim

Brisket

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