Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket Curious

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -0001 in EggHead Forum
Maybe it's a regional thing, but it seems as if brisket cooks seem to differ greatly in certain parts of the country. Looking at several posts, it appears that many cooks prefer the flat and then cook the point for burnt ends.

Others, like me, seem to prefer the point. I'm not a big fan of the flat, because even at good BBQ joints, it often seems too dry. I focus on the point by separating the two prior to rubbing. I use two polders and try to pull the flat before it dries out too badly. I really like the juicy fatness of the point. Guess that's why I'm such a fan of clods.

What's your preference?

Mike

brisket013.jpg
· Share on FacebookShare on Twitter

Comments

  • AZRP
    AZRP Posts: 10,116
    I thought I couldn't cook a brisket because I never liked my finished product. Then I became a KCBS judge, and after my first contest I realized I just don't like brisket. -RP
    · Share on FacebookShare on Twitter
  • BurntRaw
    BurntRaw Posts: 565
    Good Morning Mr. Ranger,

    "...fan of clods"?

    I do it exactly like you, only a bit different.

    I like to cook the entire brisket until the flat is done, remove, separate the the two and throw the point back on. The flat on night one and the burnt ends on night two.
    · Share on FacebookShare on Twitter
  • tnels
    tnels Posts: 75
    I'm with you and prefer the point. I think there's better beef flavor in the flat, but it's hard to get right and burnt ends from the point are incredible.

    I used to cook the whole brisket then separate the flat from the point. Flat wrapped and to the cooler, while the point gets a little more rub and back on the egg. People raved about the burnt ends and tolerated the flat, but it was lacking moisture.

    My new method is to cut the flat in two pieces, lean part and part under point. The lean flat stays on the smoker until it leaves the plateau, then gets wrapped in foil and is pulled at 195. The point/flat piece stays on until 195, then gets prepared like burnt ends.

    This has made the flat more enjoyable and increased the yield for burnt ends.
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    This is from Men in Aprons...

    "A whole brisket is comprised of two different sections: the flat and the point. Most BBQ joints serve the flat since it is leaner. The point isn't as desirable because it is fattier than the flat. In Texas, we tend to not make this distinction. Restaurants, patrons are given the option of "lean" or "little bit of flavor" for their brisket -- flavor being the fat."

    I go for the flavor any day. ;)
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    DSC02386bbbbb-1.jpg


    I prefer cooking whole briskets, lean toward the point as a favorite, and when I do cook just the flat I use a foil finish to keep them as moist as possible.

    DSC08334a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    I concur. Beautiful ring!
    · Share on FacebookShare on Twitter
  • hornhonk
    hornhonk Posts: 3,841
    I think the point is the best part. :P
    · Share on FacebookShare on Twitter
  • Egg Juju
    Egg Juju Posts: 658
    I like briskets... points and flats both have merit albeit different merits. I foil about 170 to keep the flat moist.
    8.JPG

    But I agree... I prefer Clods! I foil them too...
    DSC01321.JPG

    Personally there is nothing like beef Q in general. I did a clod this past weekend and I couldn't stop sampling whilst I prepared to pull! :)
    Large and Small BGE * www.quelfood.com
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Looks beautiful!
    · Share on FacebookShare on Twitter
  • FlaMike
    FlaMike Posts: 648
    I like it all, but the point does have more flavor and .... succulence. It's usually a last minute decision. Burnt ends vs. just chop it up and serve it with the flat slices. Can't lose either way.
    · Share on FacebookShare on Twitter
  • eenie meenie
    eenie meenie Posts: 4,394
    Mike, what is the difference between a clod and a packer brisket?
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    I had to Google it. It's beef shoulder...like a Boston Butt, only beef.
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    LOL

    I've had far more bad brisket than I've had exceptional brisket. The only consistently excellent brisket that I know of is Arthur Bryant's in KC. I've had mediocre brisket in every other marquee KC house (Jack Stack and Gates, to name two), but I've never had a bad slice of brisket at Bryant's. Don't get me wrong, Jack Stack and Gates both serve great brisket most of the time, but even those guys dry one out now and then. If I could cook just one brisket in my life that I thought compared to an AB brisket, I could die happy. My last one (first packer) came as close as I've ever come, and it still has a long way to go.
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    Rebecca the difference is very clear

    Briskets

    100_4019.jpg

    Clods

    100_3573.jpg
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    I always just cut and eat. Love that fat!
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    It's like a brisket....on steroids. ;) Google gives a better answer, however.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    chuckrollclod.jpg

    Here is a visual of where a clod and chuck roll are found on a beef. Both are in the 20 pound range. Below is a 20 pound one next to some 14 pound briskets.

    DSC05244JPGa.jpg


    The cool thing about clod and chuck rolls is that they have a better yield than brisket, and can be cut down accordingly. Ground, they make excellent hamburger. The downside is that they usually need a foil finish to insure a pullable product.

    DSC04415a.jpg

    DSC04418b.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • tnels
    tnels Posts: 75
    I've seen the clod before, but never looked at the price. What's the relative cost between the clod and a brisket? Does the yield make it a better value?
    · Share on FacebookShare on Twitter
  • thailandjohn
    thailandjohn Posts: 952
    Here is a Shoulder Clod I did awhile back...On the Egg about 20 hours at 225 degrees. 3747464e.png
    b5fe8613.png
    [IM5b820f3f.pngG]http://i711.photobucket.com/albums/ww116/JohnPatterson/7bc61add.png[/IMG]
    7bc61add.png


    http://jvp.smugmug.com/Barbeque




    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    IMG_0483a.jpg

    They are a little more per pound, but they have less fat and less shrink. I also thik they are easier to cook. Pound for pound I think they are a better value.... That said it's sometimes hard to convince a brisket lover to move to shoulder.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • tnels
    tnels Posts: 75
    Appreciate the info. I'm a fan of beef so if the shoulder delivers that flavor with more consistent results, it won't take much convincing.
    · Share on FacebookShare on Twitter
  • h20egg
    h20egg Posts: 168
    My son in law and daughter lived in Houston for a year and when we'd visit a trip to Goode's BBQ for brisket was a must. My sil always pointed out that they made the sandwich from two kinds of brisket. Uh huh. Now that I've spent endless time on this forum I know he was...right. Point and flat, and it was outstanding stuff. I've done one flat (OK) but now have my sights on a packer since I found Walmart has them. I'll be mixing.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I'm not a fan of sugar in beef rubs, but Google "Jim Goode Beef Rub". It's a favorite brisket rub among many folks.

    I like it on chicken wings.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Beautiful!! I can taste it now!

    LR
    · Share on FacebookShare on Twitter
  • eenie meenie
    eenie meenie Posts: 4,394
    Ohhhhhh, so I've acutally seen some clods before Pat! :lol:

    Sure wish I could cook like a clod. :)
    · Share on FacebookShare on Twitter

Categories