HH Brisket, by the numbers.


 
Charles Howse

Charles Howse

TVWBB Wizard
My project for this Thu & Fri is a high heat brisket with Burnt Ends.

I've followed all the threads on HH method, and understand that.

I've not seen enough on burnt ends to make a decision on how to do them, though. Some say put the point back on for another hour or so, some say chop it and put it in a pan for 4 hours or more, then toss with rub and sauce.

Also looking for some guidance from KKruger on trimming. Think I remember him saying he doesn't trim. That'd be great for lazy ol' me.
 
I just did my first HH brisket yesterday. For the burnt ends, I separated the point before putting flat in the foil (160*-170*). I put some extra rub on the exposed meat side of point and put on the bottom grate unfoiled while the flat was foiled on top grate. Pulled both off smoker when flat was done. I let the flat rest in foil and chopped up the burnt ends and put in ziplock bags for lunch today.

Burnt-ends cut/chopped up
4758974370_eaee1c8afe.jpg
 
I don't often trim. If the brisket I get has a large knob of fat on the point and/or an especially deep well of fat at the side between point and flat I might trim some off before rubbing, but that's the extent of it. I simply remove fat (for the fatophobes) when I serve.
 
Unless it's an abnormally fatty brisket (not likely these days, since they're often sold overtrimmed), you DON'T want to trim a brisket you're doing by the HH method. Cooking it fat side down, the fat cap acts as a buffer from the higher heat, keeping the meat from getting dried out.
 
Thanks all,
@Kevin - what are you using in your water pan with brisket?

What is the definition of "done" regarding burnt ends that have been returned to the smoker?
Andy, your picture looks exactly like I imagine they are supposed to look. (I've only done 2 briskets in 5 years, and never paid attention to the burnt ends.)

Thanks everyone! Glad to hear the good news about trimming.
Don't have a camera right now, but I'll keep you updated as it happens.
 
I'll trim excess hard fat from the point if it's there, and from the cavity.

I never trim the bottom.

The fat is really much easier to deal with after the cook.
 
Nothing in the pan, Charles. I just foil it.

It is not often I make burnt ends (I much prefer the point for other stuff). On occasion, I will. Here's a thought.

Mostly I cook the point another couple hours (if making them), cube, pan with a little sauce, then cook further till the sauce is absorbed/caramelized. I do not like burnt ends that are swimming in sauce.
 
So cooking to done, not to time, but I should reserve 6.5 hours or so for the cook...?

4.5 hrs for the flat, another couple hours for the burnt ends?

I have a transplanted Texan next door who loves Brisket, and I want to feed him his supper the day of the cook.
 
@Kevin - I'm confused. (What else is new?)
I WILL be separating the point and flat when foiling, then returning them both to the smoker until the flat is tender. At that time I will remove everything. I will let the flat rest for at least 30 mins., and cube and sauce the point.

So....about how long total?
 
@@@<Insert string of expletives here>@@@
DRAT!! Went to Kroger and WalMart, neither had a Packer cut Brisket.
Kroger meat guy says they only ever get the flat, so I went home with the only one they had. It does have the fat cap. 7.42 lbs.

I'm gonna continue with my plans, cause the weather forecast isn't lookin' good at all for later today and tomorrow.

I'll put it on around 12 noon or so.

Bought some Cattleman's Master's Reserve Kansas City Classic sauce, and some Private Selection Signature Rub - Texas BBQ. The rub has PLENTY of heat!
 
Passing through Jackson as I type - waving your way.

I don't shop at Walmart but several here have mentioned needing to ask for packers at the counter. They don't sell them in the display case.
 
At WalMart I actually found an meat shop employee!
She verified the warehouse has been out of packers for several days. :-(

(Waving back, and I would have sprung for lunch if you'd had time to stop.)
 
Some day. Gotta get to Columbus, O.

I misread your post upthread about total time. You're not doing a packer this time but total depends on how long you continue to cook the packer before cubing and saucing.
 
Currently 145/311 grate.
Haven't had any trouble keeping temps up.
Did have to crack the door to get started, but smooth sailing from then on.

Meat went on at exactly 12 noon Central.

Tonight's menu will be:
HH Brisket
Bush's Grillin' Beans "Smokehouse Tradition" Flavor
Kroger Southern Style Potato Salad, kicked up a notch with some Red Pepper Flakes
Texas Toast Garlic Bread
A Jalapeno from the (5-gal bucket) garden!
 
This is sooo exciting! Almost like a prize fight on the radio. Blow by blow. I can't wait for the next round.
Thanks for the updates.

Mark
 
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