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SMH I thought I had this one. I cooked steady at 275 for about 5 1/2 hours. This was what it looked like: I wrapped it in butcher paper at this point and cooked it for roughly 3 hours more. I opened it up and it looked great. I touched it and it felt like gelatin. I did a probe test and...

When collecting drippings, do you seperate out the fat, or do you use it all together for your sauces, etc.

I buy mine at Smart and Final, and I had been using choice. Today i went and they only had select. So thanks for the tip.

Pic's not showing up on my end.

My first brisket was at 350. Did as suggested on this site. it was probably my best effort, but not as good as I had hoped. My second I dropped to 225. I wanted to try the traditional. I didn't wrap at all. It was ok. My third I tried the Aaron Franklin video style, 250, wrap with BP part...

I think I haven't been cooking it long enough. I have never had it juicy/flavorful yet. Once I had it crumble, so I guess it was overcooked. But I have had the hardest time trying to get it to probe like butter. And i think I just end up taking it out too early. I have been confused as to...

I was being generous, lol.

Thanks guys! I will try to trim out more of the fat than I have in other attempts. In fact, Frank, I did watch the Aaron Franklin video, and he doesn't trim much off in the video. I've done 4-5 briskets thus far, none of them to my satisfaction. Hope this one goes a lot better :)

How much of the fat line BETWEEN the point/flat should I trim? I see some pics where it seems like it is so gone that the point is just a flap on the flat afterwards. Is that the way to do it? Any help?

he wasn't much help, lol. But entertaining. Reason I asked is because I was planning on doing a packer at 275 this Thursday as well, but I was going to wrap with BP once the bark settled well. Was hoping to get a couple of last minute pointers.

online? link? I'm looking for some help.

Thanks for all the responses, and sorry to jack your thread Bill. Bob: I have tried so many different methods, I just don't know what to look for, I guess. I've done a couple high heat/foil. I've done 225 no wrap. I've done 250 and wrap with butcher paper, etc. Maybe 5-6 different briskets...

does everyone probe from the top like that? I have always checked from the side, but all my briskets have sucked too, and I have no real idea what that "butter" feel is supposed to feel like either. Maybe that is a part of my problem? Also, relating to the Harry Soo video, his brisket temp...

Thanks. Appreciate the link as well.

Been doing some research and EVERY one says fatcap down to protect from heat for the first half, and then EVERY one says fatcap up after foiling. The first step makes sense, for the high heat. The debate on a low and slow for up/down seems to be absent on a high heat cook. However, having cap...

If I wanted to serve burnt ends with my brisket, what's the best plan to do so? I have done maybe three brisket cooks, and always separate the point/flat after the flat is done and ready to cool. I throw on the point for a few more hours, and we eat dinner in the mean time. But I'd much...

To take that idea in a different direction, take those slices and stuff them instead. Flatten them out, put a cheese mixture in there, your pineapples, or anything else you might want. Fold the sausage over the filling and ball it up, rub it down, smoke it up. Nice and easy and tasty :)

Home Depot is 9.88 for 40 lbs.

Would this work? I hate that I cant serve burn ends with the brisket on my cooks. Its always a late snack. Has anyone separated the point from the flat part way through, maybe around 160 (would that be enough time for it to slice easily?), cube the point, and keep them both cooking? Seems it...

Nice! I'd cut back to one chunk if you want to decrease the smoke flavor. Chicken absorbs smoke pretty easy. Also, the meat towards the rim will cook faster because the heat is coming up the side of the water pan. So adjust accordingly. Great looking cook, and welcome to smoking!