Hello Smoker Technicians
Although, I've had a Bradley for a few years, I've never smoked a brisket. In reading many posts I see advice about getting a brisket with Deckle on, not just the flat, or just smoking the Deckle. In a local warehouse store I see a full, boneless brisket that is about 11-12 lbs., and I have also seen the flat only. The flat seems like a fairly thin chunk of meat, so I was thinking the full brisket may be the trick....but how do I cut this thing to smoke? Should I separate the flat from the deckle and smoke...just pick a good spot to cut in-half, making a couple of pieces that are about equal...???Any advice, please..
I never did a whole brisket. Never been able to find one, though the latest Sam's magazine states they have them. So maybe I will ask next time I'm at Sam's.
Here are some instructions.
http://www.virtualweberbullet.com/brisketselect.html
Thanks so much for the info. What I was calling the deckle is really the point. This web site has excellent info. and great pics. I live in So. Cal. and the full brisket is available at a store called "Smart and Final". I usually buy cryovac sub-primal cuts at "Costco" and then cut my own steaks, etc. The "Smart and Final" meat has no grading indicated on the label...so I wonder, must be select. If I buy this whole brisket, I may just trim per this web site and then cut it in half, to fit into the Bradley. The whole brisket is only 17 bucks so its worth the trial.
Quoteso I wonder, must be select.
If there is only a USDA approved stamp then more that likely it will be utility grade. All selects I've seen are labled as such.
Rankings:
1. Prime
2. Choice
3. Select
4. Utility
Nice info Hab. Thanks.
I've done briskets whole and seperated. I like to seperate them and put the point on the rack above the flat to let the fat drip down on the leaner flat when it starts to render. The flat is usually done a bit before the point so you can pull them out as needed. Either way it's darn good vittles. I would stick with choice if possible. Old's is right about the labling so look for the choice stamp. ;D
Utility grade I didn't expect to see for retail. I will look much closer. I wonder what utility grade is used for??? If it is only select, do you guys think it is worth the trouble??
Splitting, with the point on rack above sounds like great food to me.
Again, thanks....Still just new to the forum, but it feels like chatting with old friends.
I gotta learn the forum tools, time to read help...forgive my mistakes.
That website has a lot of information. This morning when I was on it I notice they have meat charts that you can download.
Rhod-
I live in So Cal too. Both Albertson's and Ralph's carry choice (and select) full packers. They won't have them on display alot of time, but usually have them in back, or can order them. With both these chains, their meat selection varies with the economic makeup of the neighborhood- sometimes, it's easier to find shoulders and picnics in the cheaper neighborhoods.
Also, be patient with briskets. There seem to be endless opinions on how to cook, prepare, foil, hold, etc. them. Just when you get your technique "perfect", you'll turn out a dud (at least a semi-dud). Just keep playing, and have fun with it!
IMHO a choice brisket is a must. If you will take the time to wet age it for at least 2 weeks it will be even better. 3 weeks of aging is even more better(Olds qued me in on the 3+ week part). Rub the seperated brisket with your favorite beef rub(both pieces). Place the point on the top shelf flat on the next. Use Oak, hickory or pecan in that order of preference as far as the smoking wood IMO. Use 2 of the 1st wood then 1 apple, repeat for at least 4 hours but not more than 6. Cook/smoke until the flat is 185f(your Bradley temp can be as low as 200f but not higher than 250f). Remove both pieces and wrap individually in heavy duty foil. Add 1/4 cup apple juice and a really good squeeze of honey in the bottom of the foil. Make sure the flat is fat side up. The point dosen't matter. Place the 2 pieces of meat in a cooler that has a layer of towels in the bottom nothing else. Put in the 2 foil packs. Cover with more towels and let it sit for at least 2 hours but no more than 6 hours. When this is complete remove the flat and make sure you slice it across the grain no more that 1/4" thick straight down cuts not at an angle. If you will make a notch in the flat with a knife running with the grain when it is raw cutting against the grain will be easy after it is cooked. If this does not yield a moist brisket that everyone will ga-ga over Olds, Mallard Wacker, NSXBill, Habs, Chez Bubba, JJC and whitetailfan etc. etc. will buy you another to experiment with ;D :o 8). Oh yea the point ::) I almost forgot about it. Cube the whole thing into 1x1 pieces. Place it in a pan and put it in the oven at 250f. Add more rub once it is cubed ;). Cook it for 3-6 hours more adding your favorite sauce every hour or so. When it becomes sticky/gooey its ready.
Quote from: BigSmoker on June 28, 2006, 06:37:03 PM
If this does not yield a moist brisket that everyone will ga-ga over Olds, Mallard Wacker, NSXBill, Habs, Chez Bubba, JJC and whitetailfan etc. etc. will buy you another to experiment with ;D :o 8).
Your instructions sound so good that I am sure I won't have to worry about this ::), but I would have been more at ease if I had seen your name on the list also. :)
How do you wet age brisket?
I didn't find a choice brisket, so I picked up a select and I'm going to give it a run. I figure that I may not trim the fat as thin as recommended on the virtualbullet website, and I will use that excellent info. to separate the point from the cap.
Otherwise, I will follow BigSmoker directions to the letter. The brisket is 15.6 pounds. I presume the wet aging is simply leaving it in the cyrovac package in a fridge at low temp.??? I cannot wait to try smoking a brisket, so I will press on this weekend with 4 hours of smoke, Oak and Pecan, Good Santa Maria Barbeque homemade beef rub, and wait for 185, then FTC with juice and honey for 2 hours. Thanks for all the help. I will post the results after the 4th.
I feel like a kid with a new toy, better yet a man with a new high end digital automatic tool of some sort that will do some elite task....Man, I Love to cook, and share, and eat....Thanks you guys...
Quote from: icerat4 on June 29, 2006, 07:42:20 AM
How do you wet age brisket?
It been a while since I've read Old's instructions. If I'm wrong someone will correct me. Buy a brisket that is still cyrovac packaged. You will need to asked the butcher or meat cutter to check the create that the brisket was shipped in so you will know when it was packaged. From that date you determine the length of time it has been "aging" and how many more days you will need to continue to wet age it for 21 days.
QuoteA simple suggestion to all of you brisket folks. Purchase one in its original cryovac package. Age it in your refrigerator for 30 days at a temperature range of 33 F to 37 F. Monitor the temperature. That is all there is to wet aging. Next time you smoke one it will beat anything you ever had before
Note: Go 30 day if you like as long as the meat is not already 10 days old. A safe bet is 21 days.
QuoteI figure that I may not trim the fat as thin as recommended on the virtualbullet website,
I cannot recommend that you do this. Trim it and place the fat on the next higher shelf above your brisket.
For your first brisket I suggest a simple Texas style. Salt & Pepper only. 4 hours smoke. I like oak. At the four hour mark pull the brisket and place it in a foil boat. Add a couple of splashes of apple juice. Tent the boat up (closed.) Return to the smoker. Smoke at 205 F. Once meat is 185F remove and FTC until 190F.
This is a winning simple recipe that has never failed me. In fact on the forth of July we got a bunch of folks coming over for it.
Serving it with my
Smoked Boston Style Candy-"ized" Bake Beans! (http://susan.rminor.com/forums/showthread.php?t=278)
Olds
QuoteI cannot recommend that you do this. Trim it and place the fat on the next higher shelf above your brisket.
For your first brisket I suggest a simple Texas style. Salt & Pepper only. 4 hours smoke. I like oak. At the four hour mark pull the brisket and place it in a foil boat. Add a couple of splashes of apple juice. Tent the boat up (closed.) Return to the smoker. Smoke at 205 F. Once meat is 185F remove and FTC until 190F.
This is a winning simple recipe that has never failed me. In fact on the forth of July we got a bunch of folks coming over for it.
Serving it with my Smoked Boston Style Candy-"ized" Bake Beans!
Appreciate the additional tips Olds, and the recipe ;D
I always trim to 1/8" to 1/4", and never had a problem with my brisket being dry.
thanks olds ;D
O.K. Here are the results of my 15.5 lb. select brisket.
Friday 4 PM, trimmed fat, separated point from flat, oiled up and rubbed generously with my favorite homemade Santa Maria beef rub and went to the Angels baseball game, drank refreshments. Rub recipe below:
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
With three peppers in this rub you get fuller mouth flavor from beef. I use it on all beef. Steaks, Tri-tip, etc. At Friday 11PM, I put the brisket into a 4 rack digital smoker, two center racks, flat on top. The reason I put the flat on top is because the point is a thicker piece of meat. Both pieces fat side up. I used a Maverick Meat/Smoker probe, and another meat probe. The smoker probe I attached to the bottom of the point shelf. Set smoker oven temp. for 210 degrees. I smoked for 4 hours with Oak and Cherry (2 oak, 1 cherry). Both pieces of brisket stayed virtually at the same temp. for the entire 18 hours it took to get to 180 degrees. I kept the door shut, and relied totally on the probes. Then I FTC'ed for 2 hours with ½ cup apple juice, and 2-3 tablespoons buckwheat honey. The crust was a dark crispy flavorful bark..mmmm ;D; the brisket was juicy and very tender, with a beautiful pink smoke ring ;D. I sliced the flat, and I chopped the point, although I could have "pulled" the point it was so tender. I could not be happier with the results, as is my family and friends who feasted. Also, I served with a Bobby Flay Spicy Mustard Slaw:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise (I use safflower)
2 Tbs sour cream (I use fake-soy based)
2 Tbs minced Spanish onion
2 Tbs sugar, or to taste
2 Tbs white vinegar (Can use cider vinegar)
1 Tbs dry mustard
2 tsp celery salt
Salt and freshly ground pepper
Thanks to everyone for the help, and the recipes. The web site mentioned in an earlier post on this thread was a huge help in understanding the anatomy of a full brisket. What a treat.....Thanks again, I owe my success to this forum. I learned a lot in a short time. It made the whole process very comfortable. :)
rhod...
dang... my mouth wont stop watering... that sounds like the perfect brisket and side of slaw... im gonna have to go get a deep fried pork tenderloin now and pretend its a chunk of brisket...
also...
costco has both select and choice... you have to ask meat folks for the choice butcher pack at the meat counter if they dont have any laying around...
smart and final has both select and choice... be careful and look for the round blue stamp on the butcher pack...
winco in pomono off the 60 at phillips ranch has both select and choice... be careful and look for the round blue stamp on the butcher pack...
there is a place off the 60 at hacienda in industry that has choice... i can drive there but i cant tell you the name or location till i get back to my rig...
you gotta eat...
owrstrich
Owrstrich,
Thanks for info. on So.Cal. I have a Costco real close, and I never thought to ask for a whole brisket. Next time I must try the choice. Last night I took some of the sliced leftovers and made a kind of french dip sandwich. I used some french rolls, spread some olive oil and garlic powder on them and toasted. I mixed some horseradish with a little cream cheese and spread that on the rolls after toasting, then topped with with some brisket, and dipped in a side beef broth while eating. I made the broth from store beef broth mixed with some of my brisket juice, and I warmed up my brisket slices in the broth. This brisket is worth the effort.....Can't wait to try again.
I did another 5.5 lbs sams club brisket and it just came out ok some parts were moist and easy to chew other parts were tuff i did the olds method of the smoke but it seems the meat was over cooked at those temps.Maybe i should get a better cut of brisket i followed the instructions old posted to a tee .Like i said most liked it but i didnt i thought it would be tender all the way thru.Any suggestions guys.
I don't know want else to add to Old's way of doing brisket. Someone mentioned it on this forum before. Getting brisket can some times be a crap shoot; some are tougher than others. I always get my briskets from Sam's, and rarely have a problem with them. There pork butts are another thing, lately they have been trimmed of almost all fat. I've never did the aluminum boat yet. I will be doing that with my next brisket, but I generally take mine out of the smoke at 180ºF.
Just to add one more thing, I've never smoked a brisket smaller than 7 pounds.
Like Hab said, I've never had a bad brisket from Sams yet. 5 lbs. seems really small rat. Was that just the flat? I usually pull mine around 180 / 185 and ftc a couple of hours with some broth and juice and they come out moist and tender. Most of the whole briskets at Sams up here average around 10 / 12 pounds and have a thick fat cap on them. I like to leave a good 1/4" of fat on it while its cooking. Hope you have better luck next time.
I used to do the flats only. I never even looked at the packers until 1 day they(Sam's) had a bunch of them on display. I found out the whole thing was cheaper than the flat so I've been buying whole ones ever since. The Sam's here sells IBP(Iowa Beef Processors although they were bought by Tyson if I remember right). Once the seperated brisket flat reaches 185f I pull both pieces out of the smoker. FTC the flat for 2 hours or more ;D with a little apple juice and honey. The point I cube into 1" pieces and into a shallow foil pan. I add to it more rub and sauce but just enough to coat the cubes. Then back into the smoker for another 4-6 hours until they take on a semi jerky consistancy adding sauce when they start to look sticky about every hour to hour and a half.
Quote from: BigSmoker on July 10, 2006, 06:22:48 PM
I used to do the flats only. . . . . . The point I cube into 1" pieces and into a shallow foil pan.
This is fascinating. Like parallel universes. BigSmoke, you only do the flats for slicing and Olds only does the points. We need to have a brisket-off. I've not done one yet in the BS, but want to as my next project, which, unfortunately won't be for several weeks from now. My impression from reading is that the flat is leaner, and the point has a larger fat cap and perhaps more connective tissue that needs broken down with slow cooking. It would really be nice to see a comparison done, or does anyone know any other websites or references that might compare the results with these two cuts? Seems to me that the point, if it actually is as I described, might stand and benefit from the long slow cooking better than the flat, but the flat might benefit from a shorter cooking time and perhaps a lower final temperature.
- - - just speculating. Sorry if this has already been answered and discussed in detail.
Quote from: icerat4 on July 10, 2006, 11:14:37 AM
I did another 5.5 lbs sams club brisket and it just came out ok some parts were moist and easy to chew other parts were tuff i did the olds method of the smoke but it seems the meat was over cooked at those temps.Maybe i should get a better cut of brisket i followed the instructions old posted to a tee .Like i said most liked it but i didnt i thought it would be tender all the way thru.Any suggestions guys.
I was at Sam's yesterday, and they only had what they called half-flats, 5.5 - 6 pounds each. I asked one of the meat cutters when they will be getting the full flats in, and he could not give me an answer. I hope this is not a permanent change. I prefer the full flat.
This is probley the problem. The cut of meat i am doing.I am sure of that so i will go to a real butcher to get what i need.Then i will attempt this again.This is the only thing i have not gotten right with my bs.Whats a good recommened size to do 8-10 pounds or what.thanks guys ill get this right soon.
I've seen them go between 7.5 - 12 pounds, with the average being around 10 pounds. So 8-10 would be a good size.
Quote from: Habanero Smoker on July 11, 2006, 10:04:49 AM
I've seen them go between 7.5 - 12 pounds, with the average being around 10 pounds. So 8-10 would be a good size.
Just right Hab.
Grade Stamp Is Everything!
Grade Stamp Is Everything!
Grade Stamp Is Everything!
If you purchase a brisket and cannot determine the GRADE then do yourself a favor: Twice Grind it and turn it into hamburger meat.
While some here have had good luck with these super stores I have a problem with them as the quality of meat can vary.
The last two points I got were from a local butcher. Choice grade, Black Angus and cost me a whole $2.79 per pound. So what if I can go to a Wallmart and get one for $1.99. No thank you. The idea of spending 12 to 18 hours and then wishin" I had instead just ground up the meat does not get-er-done with me. Nor does shredding it up and soaking it in BBQ sauce.
Consider this thought line. A 6 pound brisket takes 12 hours and 2 hours FTC. Two 5 pound briskets take 18 hours and 2 hours FTC. (Time lines are somewhat variable.) Now we all know why the two 5 pound brisket take longer than the one 6 pound brisket -- mass. Now here is what you need to consider: Even though the two 5 pound briskets are smaller than the one 6 pound brisket they cooked longer and slower; thus there was more time for the two 5 pound briskets to break down into a more tender piece of eating.
I'm sorry but I would not even consider doing a single 5 pound brisket. I would corn it before I spent the time trying to smoke it.
EDIT: If I had to smoke a single 5 pound brisket this is what I would do. I would not allow my smoker to get hotter than 180 F for the first 7 -8 hours. Then I would move the box up to 195 -205 max. Then wait for the magic 185F and then FTC 2 hours.
Olds
Sam's and Super Walmarts do caring choice grade briskets. Now that they started this half-flat stuff, I may have to go elsewhere. :-\
So true Old's. If it doesn't have the choice stamp it's probably good for the pups or burger.
Hab, I just came from Sam's Club in Anchorage and they had whole briskets running in the 12 pound range. The guy in back told me they where going to carry both the flat and the whole from now on.
It must be an area decision on what it store carries. Next time I go to Sam's I'm going to ask for the meat manager, and see if that Sam's will be doing the same.
I just did my first bristket this weekend and thanks to everyones help here it turned out great.
Habs, I also got my whole brisket at Sam's. All they had out in front were a few flats so I asked the guy working the meat department and he brought me out a choice brisket from the back.
The brisket I used was select, and it came out perfect. The point has around the same size fat cap, but a lot more connective tissue. So chopping the point, or pulling it works. The flat can be chopped, or sliced.
I buy choice grade flats at Sam's Club almost every weekend. I have never had a bad one.
yea i uses sams club too.Just a heads up if they do sell ya bad meat its a 200 % guarantee so free meat and your money back.That happen to me this weekend.I got a bad pack of ribs .Went back and walla free meat and money back.O and i did a brisket the olds method.And this one was great.Thanks olds for that recipe.It worked out great. ;D
Someone told me that Costco has better beef because it is all choice grade, while Sams has some lower grade meat. Any truth to that? I haven't been to Sams for many years, and just joined Costco recently when I bought my BS.
Quote from: asa on August 27, 2006, 02:54:06 PM
Someone told me that Costco has better beef because it is all choice grade, while Sams has some lower grade meat. Any truth to that? I haven't been to Sams for many years, and just joined Costco recently when I bought my BS.
I've only seen choice grade cuts at Sam's. I'm generally satisfied with their meat, poultry and fish. My only problem with Sam's in my area is that I cannot order a whole brisket.
Yes sams has choice meat.Not much but the brisket i had was awesome.And the 9 slabs of ribs i did holy cow beautiful the best yet.I am sending it down to florida where my dad lives.He loves this smoked food.I WILL be getting a smoker for xmas then i dont have to make and ship it down there ;D