Perfect brisket! thanks! (was .. How to trim a brisket)

[warba]

I'm following WTS's "Brisket 101" to try my first brisket.
http://forum.bradleysmoker.com/index.php?topic=7825.0

Bought a 8lb'er, but got it home and wasn't sure exactly what the "flat", "point", and "fat ribbon" were exactly (I'm probably the only person here that doesn't know one end of a brisket from another.. feel free to chuckle quietly to yourself  :o

I did the "Flexing" thing and the brisket pretty much has no resistance to bending, so I guess that's good? It wasn't trimmed at all so has a huge fat-cap and is rough around the edges.

I found this tutorial that helped explain how to trim out the fat ribbon:
http://www.azbbqa.net/articles/brisket-trim.htm

I used WTS's rub (slightly modified):
1/2 cup paprika
1/4 cup black pepper corns (crushed with bottom of a fry pan)
1/4 cup diamond salt
1 cup brown sugar
3 tbls ancho chilli powder
3 tbls garlic powder
3 tbls onion powder

So it's all rubbed up and in the fridge; thanks WTS for your tutorial - it has been a real confidence builder.

I'll post a pic after it's all done. Wish me luck!

- - -
Well, it's 2 days later and the brisket turned out great; I think the real difference from what I've tried in the past is the all-nighter in the 210F oven with the splash of apple juice and the Foil, Towel, Cooler FTC for the rest of the day. At 5 pm when we ate the brisket was melt-in-your-mouth moist. I've had some restaurant brisket that was a bit dry and sometimes a bit stringy and tough.. but this was perfect.

Once again great advice on this forum. Thanks!

(brisket coming up to temp before going in smoker; also being quality-control checked by our dog)


(all done and looking good)


(wife and dog both happy, couldn't ask for more)

[ExpatCanadian]

Good luck!  And hey... no chuckles at all from me...  I was pretty much in the same situation as you, didn't know the flat from the point AND to top it off I live in a country where they don't even call it that; brisket is brisket. Period.  So, now that I know what's what, I've been educating my butcher, and I think he thinks I'm a little bit mad  :P...  but whatever....!  One day I'll invite him round to taste the results of my labours and I suspect that will convince him!

Anyway...  once again, good luck, look forward to hearing about the results.

[warba]

I've also found that, since getting my OBS, my local butcher looks at me a little funny ...

Luckily he is a good sport. :)

btw: If anyone is looking for a top-quality meat shop in North Vancouver, I'd suggest North Shore Quality Meats on 14th Street East (604) 985-2412 (they only cut Alberta beef). For sausage casings, pork, chicken, etc. I go to Winsor Quality meats at 4110 Main Street, Vancouver (604)872-5635.

[ExpatCanadian]

Good to know....  sometime in the next 5 or so years my wife and I will be relocating back to Canada...  we're both Canadian, I'm from Saskatchewan and she's from Steveston. We'll probably end up in Vancouver initially....so thanks for the tip.