I did my first brisket a few weeks ago (actually first time smoking anything) that we bought at a meat market up by Mille Lacs Lake and it was about 6 lbs. and a couple inches thick and it was very tender and excellent flavor.
We bought another one at a grocery store a couple weeks ago that was 17 lbs. and about 5 inches thick, we trimmed off some of the fat and smoked it today for 13 hours at 210 degrees, covered with foil the last 4 hours, when we sliced it it had meat then fat in the middle and meat on the bottom, the meat on the top had quite a bit of fat running through it and the meat on the bottom was like the brisket a few weeks ago.
So the question, are there two types of brisket to buy and is one better than the other?
Thanks for any help
Kurt in Minnesota
One brisket - but it comes in two parts. The first part is the flat. That is what you had the first time. This time you got the whole thing and you would want to seperate the flat (last week) from the point.
This is another very recent post that is well written and contains helpful links on seperating the flat and the point.
http://forum.bradleysmoker.com/index.php?topic=5180.msg47927#msg47927
This link is for a brisket rub very recently posted that i have not tried but looks great.
http://forum.bradleysmoker.com/index.php?topic=5161.0;topicseen
The flat is great sliced thin, the point i will usually chop like burnt ends and it is tasty.
Thanks for the quick reply.
Kurt
Welcome to the forum kurtsara! Keep posting your experiences. Try to post pictures when you can.
Welcome to the forum kurtsara. It is nice to see you here.
I would love to see that 17lb brisket in the bs! I had a hell of a time getting my 11.5lb brisket in. Good luck in your adventure!
??? May want to halve the flat. Point goes on racks above the flats. ;) Enjoy. :)