Brisket and Butt


 
I

IainDaniel

New member
Well tonite I am loading up the WSM.... Looking for a little advice.

I have an packer just shy of 11Lbs and a butt around 9 lbs.

Thinking packer on top, fat side down, and Butt on Bottom.

Thoughts? Suggestions.

Will be using Basque lump. and some Cherry wood.
 
Hi Ian,

Sounds like a nice meal you have planned.

Here's how I do it:
Brisket = Fat side down, bottom rack
Butt = Top rack

The butt will drip and baste the brisket throughout the cook. So, you'll have the fat cap on the bottom and the drippings on the top.

I always set it up this way when I'm cooking both meats and have been very pleased with the results.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight:
Hi Ian,

Sounds like a nice meal you have planned.

Here's how I do it:
Brisket = Fat side down, bottom rack
Butt = Top rack

The butt will drip and baste the brisket throughout the cook. So, you'll have the fat cap on the bottom and the drippings on the top.

I always set it up this way when I'm cooking both meats and have been very pleased with the results. </div></BLOCKQUOTE>

Awesome Thanks.... basically self basting during the cook.

Would you still foil the Brisket at 165?

Pork I am not worried about, they are basic. But this is the first time I have tried a brisket.
 
I do foil my briskets at 160 or 165, depending on how long things have been taking and my timeframe. I seem to shoot for 165 but end up foiling at 160 more often than not. I then cook until 190 or so, drain the juices, re-wrap and then rest fat side UP in a cooler for 2-3 hours. Oh, and I cook at 225-235 top grate the whole time.

A lot of people don't rely on final temperatures for brisket, and go by feeling - like how easily a probe or fork goes in and out. I have tried that, and it works, but I also have good luck just going by temp. If I'm going straight off temps, I always rest it for 2+ hours in a cooler.

Also, you can separate the point from the flat when you unwrap it to drain the juices. Then you can chop the point, put in a foil pan with some sauce and return to the smoker for 2 hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight:
I do foil my briskets at 160 or 165, depending on how long things have been taking and my timeframe. I seem to shoot for 165 but end up foiling at 160 more often than not. I then cook until 190 or so, drain the juices, re-wrap and then rest fat side UP in a cooler for 2-3 hours. Oh, and I cook at 225-235 top grate the whole time.

A lot of people don't rely on final temperatures for brisket, and go by feeling - like how easily a probe or fork goes in and out. I have tried that, and it works, but I also have good luck just going by temp. If I'm going straight off temps, I always rest it for 2+ hours in a cooler.

Also, you can separate the point from the flat when you unwrap it to drain the juices. Then you can chop the point, put in a foil pan with some sauce and return to the smoker for 2 hours. </div></BLOCKQUOTE>

Why would you drain the juices? Wouldn't some be absorbed and redistributed as it rests?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by IainDaniel:
Why would you drain the juices? Wouldn't some be absorbed and redistributed as it rests? </div></BLOCKQUOTE>

Well, there can be quite a bit of juice. I think it could make the brisket pot-roasty if it sat in a pool of juice for a few hours.

I like to defat the juice and make a sauce out of it.
 
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