my 1st Brisket this weekend

[Chris Kitchens]

So I'll be cooking my first brisket this weekend. I have cooked many pork butts so I figured I'd try something different this time around. I bought a 17lb brisket from my local butcher shop and going to use Wild Willy's rub from Smoke & Spice. Got a quick question for you experts out there...I know you are supposed to cut the brisket against the grain of the meat...my question is how can you tell what the grain is? Is it hard to tell?

Sorry if this sounds like a stupid question.


-Chris

 

[Ron G.]

It appears that you are relatively new to this website. You may not be aware of the other areas besides the forum.

The following link is located in "Cooking Topics", which can be accessed easily from the home page - and tells you nearly everything that you'll need to know for a first-time brisket (I referred to it on numerous occasions last week, when I cooked-up my first brisket - although I just did the flats):

http://www.virtualweberbullet.com/brisketselect.html

In short, the "Flat" portion of a brisket usually has relatively uniform grain to it --"prep" section suggests trimming an end, so you'll know to start slicing there.

The "Point" section, on the other hand, has a more random grain to it.

Also check-out several different threads below in this section -- it seems that there has been a "rash" of brisket first-timers lately. (It's worth the effort -- I'm pretty proud of the way mine turned out for a first try!)

Good luck and enjoy the holiday weekend,

 

[BrianRichards]

The grain should be really easy to tell (pre cooked). Looks very similar to flank steak if you've ever made it. Strands of muscle running parallel to each other. Then you just cut perpendicular to those strands. After the cook if you separate the flat and point you'll see the grain from the side as well.

 

[Chris Kitchens]

Thanks for the info guys, I'm pretty excited about cooking my first brisket. Since I'm a brisket virgin, I don't think I'm going to foil it. Guess it might take a little longer, but I figured I'd try foiling next time to compare.

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Kitchens:
Since I'm a brisket virgin, I don't think I'm going to foil it. </div></BLOCKQUOTE>

All the more reason to foil IMO. Better chance to grab it when it hits tender. Foil at about 165* and cook until tender. Test for tenderness by sticking the meat with a probe, skewer etc. If not tender, just close the foil and check in 20-30 minutes. You'll know when the probe goes in easily. Forget temps after foiling, they'll fool you
Re grain, like Brian said above, take a look at the meat precook. Note the grain and you can make a knife mark to help you cut later, or take off a small sliver so you'll know the direction to cut

 

[Mike R. (Heyworth)]

I side with dave on the foiling. WAY easier to catch it at its most tender moment this way. Use your probe and it'll tell you when its time. Should go in like butter, but don't do it every 10 mins so you have swiss cheese for foil! You should know with one or two pokes usually.