Which is the best way to cook a brisket? Fat up or down? How often do you switch....if you do?
thanks
Fat up the entire time. The fat renders down through the meat providing flavoring and moisture.
Thanks Giz....do you season the fat side as well or just the meat side??
Both sides would be my answer!!
KyNola
Thx KY....thats what i figured!!!
Yup, both sides, edges, every nook and cranny. :D
cool thx....Giz
Nothing says it is unlawfull to spike the grisket from the top (fat side) to about half way through. Wont promise it helps but is one of those mind games that makes me think it does. ;D I will usually trim off the majority of the fat to maybe a 1/4 inch or little more. ;) Are you seperating the flat and point?
West I just bought a market trimmed flat so that it would fit in the racks.
ONE other ?. I smoked the briskets (flats) to an internal temp of 185-190 with the fat side up. While the meat was tender it seemed to be a little dry. I tried to not open the door on the cooker except to change the H2O and rotate the trays for a total of opening it twice. Also, I sprayed em with apple juice when I did open it.
Any suggestions...comments?
Ive thought of wrapping them n foil after the initial smoke to try to help. I know you can pull em out and "boat" em in the over but was wondering if there was a way to keep em out on the racks without em getting dry.
thanks,
ttu
My first Brisket was a little dry too, same process - similar results. Was it a "Sams Club" brisket ? I was talking with a butcher and he stated that (sams) is a "first cut" brisket, that if you were to try to smoke and make Q out of, that yes, it would be dry. He did not get to explain why (I love shopping with small children) ;) - So I purchased a "regular" flat to make my pastrami. We shall see. He was only $0.11 per lb more than Sams. He _did_ have a "Kobe" brisket for $6.00 a pound. - I wonder what kind of Q that would make.
FL I have also used a Sams brisket before and it wasnt good!!! I bought these at a higher end food chain store. They were select grade and I almost got a couple of whole choice briskets and had them split em for me but I went with the easier version. Maybe that is what it is???
With select grade I have found a lot of variation between pieces with some good and others i have just scratched my head. Choice grade has been a consistent performer for me.
The only thing kobe I have done is tritip roasts. The kobe seemed to pull more smoke flavor than i like and it was frankly not as good. Other kobe is clearly a treat but i have not tried to smoke it.
On the dry brisket, maybe it was the grade or cooking temp. The IT you used is fine - - other thought is use a lower tower temp? I dont know where you were but I stay at close to 200 as possible... it takes a little longer to get to the IT but you can pull it out at a lower IT to help balance the time - 180 to 185F. Boating is not a bad idea either, Gizmo boats his briskets and I REALLY like eating his food - but it seems like more of a femine approach than I like. :D :D :D
Thx West...yea I was thinking on trying a lower temp around 200 next time....this time it was arnd 210-215. I thought that might b part of the prob as well. I will b sure to get choice grade next time and maybe that will help as well.
Have you ever tried wrapping them n foil after 4 hrs???
I have not but that does not mean it has not been done. That is a popular approach with ribs.
In my area all Sam's club sells only choice grade beef. Also it's the only store where I can rely on that will have brisket flats any time I go there.
Quote from: Habanero Smoker on April 08, 2008, 01:59:37 PM
In my area all Sam's club sells only choice grade beef. Also it's the only store where I can rely on that will have brisket flats any time I go there.
Up here they sell both so you have to check the cryvac package to make sure it's stamped choice.
Like Hab said they seem to always have some in stock. Good choice of ribs all the time too.
The last time i smoke some i used Sams and bought whole briskets...wasnt too impressed with them tho!!! But I may look and see if they have choice flats next time im in there. ???
We are pretty lucky here I guess, got sam's and costco and a bunch of other stuff. We dropped Sam's this year just cuz costco is closer. But yea, the sam's meat cases that are away from the meat counter will often have select grade stocked in them. I dont think either store is a bad place. Good meat in both stores, especially for smoking.
I usually like to go to the counter and talk to the meat cutters just cuz i am old and that is what my Dad did...wife says the older i get the more like Dad I get - I dont think that is a bad thing either. I dont remember my Dad having to tell them a pork butt comes from the front of the hog though. I tell ya the kids these days...i think it is the music they listen to ???
I have had only bad luck with Sam's briskets.I have smoked every grade they offer, and no matter what temp or how long I cook them they end up dry. I blame it on their "packing solution". I drive right by Sam's now to my newly found meat house, which offers fresh brisket (cut how ever you want) at $1.98 per pound. Yes, It's Heaven, especially after going for weeks at a time not being able to find one... :)
I have, however, had MUCH better outcome with Sams Club Pork Butts than the other source I tried, our local Grocery chain here, Publix.
Yeah, I buy all my pork tenderloins at Sam's also. I guess the brisket is the only meat that I haven't liked (several times).
Yeah...ya know what OnTrack...I go to the butcher now for brisket/tenderloins/flank and any other cut I'm going to smoke. Sounds like other people are good with Sam's and Costco? I love Costco lamb chops and "canned" lump crab and brie and..... Oh yeah and Cascade and TP and garbage bags...I could go on...but not for brisket or a big ole butt...
Just a quick update....I just finished a smoke of a certified Angus brisket flat and it was the best so far that I have done. Im not sure if it was the type of brisket or the fact that it was also my first smoke with a PID but it came out awesome.
Brisket always a riskey cut..you never know from one to the next. It all has too with the cut, I've done brisket for the past 20 yrs., and sometimes you nail it,, and othertimes do everything the same and you think what the heck did I do wrong because you do it the same and can I honestly tell ya that you never know, on the BBQ circuit they'll do several to find the best cut for judging..brisket is tricky I find it very different and you do the best you can do!! But if unhappy, there's always next time!!! :D I'm still trying to find the best one....along with ribs..same deal!! Just keep smokin and you'll hit the perfect one!!!
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