<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Morgan:
I can't remember ever eating beef BBQ, since I am from the south, but when you fellows smoke up a brisket in your WSMs do you cook it until it falls apart like Boston Butts and make a pulled pork style dish only made with beef, or is it something different??
TIA </div></BLOCKQUOTE>
You can either buy a whole "Packer" brisket which has both the flat and the point. Or you can buy them separate.
The flat portion you want to cook until tender, but not falling apart and you want to be able to slice it into medium size slices. You can achieve this by cooking it until you get an internal temp in the 190-195* range or until you can easily slide a meat probe in the meat with little resistance.
The point portion is very well marbled and takes considerably longer to cook than a flat and you cook it until it falls apart or chop it for "Burnt Ends" a BBQ Delicacy! You can cook a point in the smoke until it's in the 165* range and then foil it to speed up the process and render out alot of the fat. Chop up and serve as is or toss and simmer in your favorite BBQ Sauce.
If you cook a whole brisket you can cook the whole thing until the flat is done (see above) and remove then remove the point to continue cooking once the flat is done.
Some people do cook briskets until they fall apart, which is still good eating. So however you want to cook it is a matter of taste!
