I really want to like to brisket...


 
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DannyA

New member
I've done brisket flats on the WSM many times (HH) - the results while decent, always seem to lack a certain "wow-factor" (good but not great). The results never seem worth the effort involved, especially when I can do an awesome tri-tip in under an hour!

I've always just done flats - is this where I'm missing the boat? Should I be doing packers? And if so, any good places to buy in Central NC?
 
Danny, you should be able to find packers at a Walmart or a Sam's Club if you want choice. I've got confidence in smoking whole packers without foiling, but I don't smoke flats without foil since it's much leaner. The point can be chopped, cubed, or sliced like the flat, and it's the part that's used to make "intentional" burnt ends.
 
If you don't dig it, you don't dig it. Nobody has to like everything. Personally, I think a good brisket is the ne plus ultra of barbecue, but I'm Texan, so I have a lifetime of modeling on that subject.

Me, I've never much liked ribs.
 
I do think you should try a packer or two and see what you think.

I like brisket very much, but agree that it doesn't 'wow' me. At least sliced and served doesn't. I like it a lot but it's not my go-to in terms of Q. The point, however, saved after smoking and used for other things (I am not very fond of burnt ends - they're okay, but not something I often do) is something I very much like, especially for chili, making sauces out of, and using in or as fillings for things.

Try packers and see if that does make a difference for you. If not, not big deal.
 
Danny,the big wow factor for me is that I took a big tough chunk of meat and turned it into something tender and juicy! The flavor is not why I cook brisket. For great beef flavor,give me a nice ribeye!
 
Tell you what, ive been using this coffee spice rub on my brisket and its a huge difference maker. Adds a real distinct flavor and it just seems to fit perfect with brisket.

http://cookinginstilettos.org/...sonoma-spice-rubs-2/

Two real nice compliments to the brisket done this way are the "No.5 Sauce" detailed on the front page and some carmalized onions. The carmalized onion recipe is one I got from the Wall St Journal of all places. Its very simple, just takes a bit of time. Absolutely outstanding with the brisket, however. Let me know if youre interested and I'll dig the recipe up and post it.
 
Thanks for the replies guys. Will keep tweaking my rubs and try to track down some packers to experiment with.

Mike, I will check out that recipe - thanks!
 
I had similar experiences w/ doing high heat flats until recently. Out of necessity, I had to hold it in a cooler for a couple hours before serving. For some reason, it turned out more tender and moist than my previous efforts.

My family used to always request ribs or butts. Now, brisket is at the top.
 
My 2cents.... I'm always in search of a tasty brisket, and they do exist, no doubt. But often times people dry them out, and even when they are good, they're not really "wow". The most impressive thing seems to be how good it is relative to what you start with.

I've never tried making one myself, and have never been to anywhere in Texas outside of El Paso, which, well, you know. So I don't claim to have tried the best.

Try a few more things, and, if you don't like it...just move on! Plenty of tasty critters to smoke
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I've had brisket in dozens of places in Texas. Never once been wowed. Better made at home, imo, just like other Q.

I do think a good rub is key - but, still, if it's not your thing it's not your thing. Though I am a huge sauce fan I like the meat to be able to stand alone so that's what I do. But I also make a sauce to complement.

Coffee rubs are nice with beef. This one worked well, and I like the modded version right below. Both have sugar, not something I often include at all (or just a small amount) with beef, but the coffee and unsweetened cocoa need balance.

Since they are now in season, this nectarine sauce is nice for brisket as well.
 
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