brisket

[tsides66]

I'm new to smoking and could really use some help getting started. I've been told when cooking a brisket to let the meat temp get to 190 i do this but it only seems to take 4 hours to get it to this temp, all recipes i've seen say it takes at least 10 hours what do i need to do?

[Habanero Smoker]

Can you describe what you are doing?

What temperature are you smoking/cooking at? You should not go over 225F, I smoke my under 210. Have you checked your meat probe to see if it is accurate? Immerse the probe into boiling water, at sea level water boils at 212F. Do a search on this site to see how to check your thermometer for accuracy. Make sure that the thermometer is in the thickest part of the meat. When the meat thermometer reaches the internal temperature, move the thermometer probe slightly in and out to see if the temperature drop. If so, reposition the probe, and continue cooking. Are you smoking a full brisket, or just the point. Some points are less then 3 pounds and will cook quickly, but I never had one cook that fast.

[Oldman]

Hab is on spot with his questions. 6.5 pounds with FTC it takes me close to 14-14.5 hours. I keep my smoker at 205 F. (BTW I don't smoke the point--flat.)


Olds

[asa]

(BTW I don't smoke the point--flat.)
Olds

Now you've got me confused. Olds. I thought you said you never smoke the flat (implying you only smoke the point)  http://forum.bradleysmoker.com/index.php?topic=3310.msg30099#msg30099. Could you clarify what you meant by the above - ie., which you smoke and which you corn?
 
Not being very familiar with brisket, I have to ask, is it true the flat is leaner and the point has more fat? What about connective tissue - how do the two compare? Thanks for your insights about this cut. We all appreciate it.

Art

[Oldman]

Oops I was tired when I posted that.
This is the end I don't smoke--the flat:

Click To Enlarge Image


It is too lean for my taste. I like it corned or sometimes I will smoke the corned into a type of pastrami. If I'm going to smoke it then I save the fat I trimmed off of the point and place that fat one rack above the corned beef in the smoker.

Sorry for the confusion.

Olds

[Oldman]

What about connective tissue - how do the two compare?

I'm not sure I can answer this question as it has been a long time since I smoked a flat. Perhaps one of the other members here that smoke the flat can answer your question.

Sorry,
Olds

[Habanero Smoker]

This is from the Hormel site. They state that the point is larger, but I have not found any points that where over 4 or 5 pounds. Maybe the ones that I've come across were from younger cattle.

Brisket Flat Cut

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket. Located in the carcass between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct cuts, the Flat Cut (first cut) and the Point Cut (second cut). Due to the size of the full Brisket, which may weight between 8 to 12 pounds, it is cut in half when prepared for sale. The Flat Cut, which is the piece typically cut to be sold as the Brisket, is a leaner and thinner cut of meat. A full layer of fat should be present on one side of the meat surface enabling the Flat Cut to remain moist and flavorful when cooked.
The second cut from the Beef Brisket known as the Point Cut and also referred to as the Deckel or Deckle, is a thicker piece of meat containing significantly more internal fat running throughout the cut. The Point Cut is not often found in many meat markets or food stores because it is not requested as often and the appearance is not as well structured as other cuts. It has a tendency to appear too fatty. However, it can be equally as flavorful as the Flat Cut.

The fat in both cuts of Beef Brisket help to moisten the meat when the cuts are pot roasted, slow cooked or prepared as a London broil. When purchasing either the Flat Cut or the Point Cut, select or request pieces that have a fair amount of fat to keep the meat moist as it cooks, since some butchers may trim the fat prior to selling the cut.

[iceman]

Wow Hab, thanks for the info. Most of the time I split the brisket into the point and flat then smoke it. I always end up pulling the flat out first by a couple of hours. I try to keep the fatty point on top and let it drip through to the leaner flat. The whole briskets I get up here from Sam's club come in at about 12 pounds. Not the best quality but the price is usually right.

[Habanero Smoker]

Every once in a while Sam's will be selling what they call a point, but it does not look like any thing pictured on the Hormel site, and like I said earlier, they were never over 4 lbs. So we both learned something today.

[asa]

Thanks to both Olds and HS for helping to educate us about brisket. Makes me want to try them both. I discovered this past weekend that too lean does not negate the possibility of good smoking. The venison roast I did turned out well. I'll try to post what I did on the venison thread, if I can find it again. But I want to try the point also, on Olds recs. Iceman, you do both at the same time. Can you compare the results you get from the two cuts?

Now if Olds will post his own brisket recipe on his own website, we can all call it a night.

'preciate it y'all.

[Oldman]

Now if Olds will post his own brisket recipe on his own website, we can all call it a night.

I will get to it this  weekend.  Next please understand that the recipe site is not my site. It belongs to all of the members here. Sure it sits on the back side of my business site, and ya Cyber Dude and myself maintain it, but truely it belongs to every member here no matter when a person joined.
Olds

[asa]

I stand corrected. Thanks for the clarification, and for your generous contribution of time and resources to set it up and maintain it.

[Bassman]

I have only ever smoked 2 briskets. I do not seperate the point from the flat, but rather smother it in my favorite rub (at the time) and throw it in the smoker just the way it is. Pretty much like a pork butt. I have had excellente results ;D :P. The only thing is it's a little tricky slicing because the grain changes direction. Once you figure that out, ahh man is it GOOD! I like having leftovers for sandwhiches the next day. 

[iceman]

Iceman, you do both at the same time. Can you compare the results you get from the two cuts?
'preciate it y'all.

I pull the flat out first and the point stays in a little longer. The flat has more of a long stringy texture (like Olds says it's more like corned beef texture) and it has less marbling in it. Make sure the flat is below the point in the smoker so the fat drips down on it. Definatly a thin cut canidate but very good. The point has more of a cross marbling in it and has more of a (fall apart texture) if you will. I mix both together when serving it up and it seems to work very well. I put it all in a chafing dish and give it a splash of low sodium beef broth and put a basket of steak rolls out next to it. A side of sauce, slaw and beans and you have dinner. FTC is a must but you can refigerate it after that and slice it up the next day then reheat it. Hope this helps out a little. There are alot of different ways to do brisket but this way is easy for big gatherings.

[asa]

The flat has more of a long stringy texture and it has less marbling in it. Make sure the flat is below the point in the smoker so the fat drips down on it. The point has more of a cross marbling in it and has more of a fall apart texture.

Thanks iceman - very helpful. That's the kind of description I was looking for. Your description of how you serve it made me want to get up and raid the fridge - sounds delish. Will have to try one soon.