First brisket this coming weekend, got some questions.


 
Hi Dan, I’m doing Chris’s Midnight Brisket for my first brisket cook. I used the MM and lit my fire at 9:30, by 9:45 my lid temp was 200° so I put my meat on. I know what you mean about temp slowdowns, at 10:00 my meat showed 184°, at 11:00 185°; at noon 187°. As per the advice of Kevin’s post on brisket, I’ve started feeling and probing to check for tenderness.

Put some potatoes on at 10:00, man it smells good!


Karl
 
Well, I have to say the cook was a success. The brisket turned out excellent, although I found out that an 11 pounder (before trimming and cooking) isn't very much but for maybe 5 people. I ended up cutting out too much fat from the wrong places and not enough from the right places. Oh well, still came out tasty.
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I ended up using Lotta Bull's Red Dirt seasoning - it's what I had on hand, and was very, very good. I foiled at 165 and it came up to 190 pretty quickly, so I pulled it. It was done way before the pork butts were up to temp, so I wrapped it in another layer of foil, then a towel, and put it in my oven's warming drawer.

I did have some problems with the point.. I guess I should have thrown it back on the smoker to make burnt ends. But the texture of the point was terribly fatty and gelatinous - not appetizing at all. I may stick to doing flats afterwards. The flat slices were a hit. Not dry at all, not pot roast in texture. Perfect smoke flavor.
 
Alright... round 2 coming up this weekend. I went to Sam's and bought another packer tonight. I've decided to try making burnt ends this time, so I'm excited about putting the point to better use.

I'm going to try starting it fat-side up this time. I'm still debating on whether or not to foil at 165 - while I and my guests really enjoyed the moisture and tenderness of the foiled brisket, I was wishing it had a better smoke ring and more bark. Any feedback or thoughts on this? I think the new brisket has enough fat cap to stay moist during the cook, but I don't want to take a risk if I don't have to.
 
If you're going to low/slow--may I suggest fatcap down, no foil?

Lack of smokering has nothing to do with foiling as its formation has stopped by the time foiling occurs.
 
Well, up to you. When I used to low/slow I didn't flip--never saw the point. You can if you wish but it sort of negates the fatcap down advantage, that being that the cap protects the meat from the direct heat emanating from the bottom. As for the ends, I don't worry about the point; the end of the flat I tuck a piece of foil under--at the point where the heat is strongest near the edge of the grate/side of the cooker, thus:



Some prefer to use trimmings of fat instead of foil. This works well too. (I rarely trim at all.)
 
Rarely trim a brisket? I guess this makes sense since you seem to really enjoy the fatty point meat.
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While I love the juiciness that fat provides, sometimes the texture is just too much to handle. I ended up cutting almost 24 ounces of fat last night, but left a 1/4" fat cap.

It's a little late, but the brisket just went on. The last one cooked in about 9 hours with foiling at 165, so here's hoping this one will be done by dinner time (no guests today, just kinda winging it).

Fat cap is down, foil under the outer edge of the flat, no plans on turning or basting. I'm also trying out six chunks of a cherry tree my brother-in-law cut down last summer. It wasn't as dry as the stuff that comes in a bag, but no visible sap or moisture. Smells terrific.
 
Points I cook to the same level as the flat, i.e., I don't often return the point to the cooker when the rest of the brisket is done; I save the point for future meals, usually to use in something else, so fat is easily trimmed when the point is prepped for whatever I'm going to do with it. The fat will be cold and easy to remove. I end up with good texture, not unctuous.

The flat--well, I don't find the fatcap fat objectionable at all. But when serving guests (who might not care for it) I trim it off after slicing and before plating the meat. It's far quicker than trimming ahead of the cook and I see so reason why briskets must be trimmed prior to cooking.

Have fun with your cook. What size was it pre-trim?
 
On my first brisket, the point meat seemed better after the second day, reheated in a pie plate - I just didn't care for it when fresh. I'm excited about the burnt ends today, though.

The weight before trimming was 10.30 lbs. Unfortunately, it looks like the butcher at Sam's was getting ready to trim this to make it a flat-only, and then stopped halfway through. Half of the point was kinda dangling off. I just tooth-picked it into place and now the brisket has the more traditional "foot" shape.

Right now I'm a little concerned about the wood. It's still putting off smoke an hour into the cook. Smells great, but I hope it's not totally overpowering.
 
It should be okay. I tend to use small chunks--like fist-sized pieces cut into thirds or quarters, about 2 or 3 fist-sized total. Works for me. If your concern grows, remove a piece of two with tongs.

Oh, yes, point not returned to the smker to continue cooking is better later cooked longer. That's what I do for chili or beef sauce or whatever. Additional rendering can occur and the meat takes on a pleasant texture, both necessary, imo. This is what occurs when you cook for burnt ends. I think you'll enjoy them.
 
'Nother update...

I was still seeing a bit too much white smoke for my liking, so I pulled three pieces of the wood out. Now it's back to the wispy bluish smoke that I like.

Here's hoping it's not too bitter.. think I'll let that new wood cure a bit more before using it again.
 
Kevin, we almost posted at the same time.. just saw your reply.

The tree in question had about a 6" trunk. He made discs about 2" thick, and I split those into half-moons. So six half-moons of cherry. Three came out, plus a couple of smaller chunks that had mostly been incinerated.
 
Results of brisket 2 were very good.

At around 6:00, the stomachs started to grumble. Internal temp was at 182 and I separated the flat from the point and foiled the flat. Then I brought the point inside and chopped it up into chunks for burnt ends. Threw the chunks into a pie plate to ride shotgun with the foiled flat.

Then I brought the flat up to 190. Probing the meat wasn't quite as soft as warm butter, but I wanted a thinner, more substantial slice. I let it rest for an hour while I ran to the store for some sauce ingredients and other odds and ends. Sliced it 1/4" thick and it looked absolutely magnificent. Awesome, pink smoke ring that extended about 1/4" into the meat. The fat cap was a little on the thick (and gelatinous) side, so I peeled it off the flat to cut the rest of the slices. The flat was definitely a bit drier than foiled at 165, but my wife preferred it this way (too tender reminds her of chewing on fat). But the flavor was fantastic and the slices will make great sandwiches.

Right now, I still have the burnt ends chugging along in the pie plate. I have had a nibble here and there while stirring them and they are intensely flavorful. Also have a fattie on there for breakfast.
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Thanks for the great tips, Kevin.
 
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