HH brisket questions


 
C

Cory L.

TVWBB Member
I have made quite a few HH brisket flats and have been pleased with the results. I want to try a whole packer now. My questions:

1) I generally foil at 160 in the flat. Is this the time to seperate the point?

2) Once the point is seperated, do I continue to cook the point whole or do you cube it and then continue to cook for burnt ends?

3) once cubed, do you just apply more rub, mix the cubes with some sauce and then place in a foil pan back in the smoker? How long do you continue to cook the cubes?

Really have no clue as I have read that some peolpe foil the whole thing and then seperate the point, cube and continue to cook for burnt ends.

Any tips on the process and specifically burnt ends would be greatly appreciated. Thanks.
 
This is what I like to do with a HH Brisky:

Foil when 160-170 and or when the bark is where you like then take out of the foil when almost tender/done in the flat and seperate at this point with fresh rub where they met. Cook the flat till done and leave the point on for 2-4 hrs more at a more moderate temp of 250-300 for additional rendering. I cube up and vac seal the point then warm up with a sauce at a later time.

You can cube it after 1-2hrs or immediatly after seperating then foil and sauce simmer on the smoker if you want the ends at the end of the session.

I normally use this modified version of the #5 sauce and double it:

1 cup ketchup
1/8 cup cider vinegar
1/8 cup brown sugar
1/3 apple juice or any fruit juice you prefer
1 tablespoon worchestershire sauce
1 tablespoon rub

1/4 cup meat drippings
(whats left in the foil)

Simmer to marry the flavors and thicken as desired.
 
Thanks a bunch Glenn. I apprecaite the help!! You ever seperate the point before cooking and just lay the point back on the flat? Just a little worried I may not have as good of luck separating after cooking as I would before. Thanks again.
 
No prob Cory. I think the flat benefits from being attached until almost done.

When the whole packer is almost done they will almost seperate on their own, all you need is a pair of tongs and a knife. It isn't hard to do at all I promise.
 
Should have waited to see your post. I was nervous so I tried to seperate the point from the flat before smoking. I obviously am not much of a butcher as my point ended up being 2 pieces. Oh well. The whole thing turned out as far as moistness and tenderness. I think I could have cooked the point a little longer to render out more of the fat but other than that, it went OK. I didn't really like the flavor of this brisket as I didn't inject (I usually do) and I used a combination of oak and mesquite. Didn't use much wood as my wife always complains of it being too smokey. On this one, she loved it but the kids and I were disappointed due to the lack of smoke flavor.

Live and learn. From now on I am going back to oak and hickory and will try leaving the point attached. Sounds like it comes off pretty easiliy when almost cooked so I'll give it a shot.

Thanks again for all the help!!
 
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