Newbie Briskett Question.

[JeffB]

Weather permitting, I may try my first briskett this weekend. I got my confidence up on my first butts 2 weeks ago, so time to try something new. Of course, I have 2 questions for those with more experience.

1. What do I look for in buying a briskett? Is it called "briskett" on the packaging? I suspect I could figure this one out on my own, looking for a piece of meat with a flat and a point, but asking here always helps too.

2. How much fat should I trim on the cut before putting it on the smoker? I think I'm supposed to leave 1/4" on the outside.

3. JB (yeah, boy!) smokes them at 275. Does a higher temp dry them out faster than a low/slow approach?

Thanks!

 

[Russell Y]

Have you explored the main TVWB main site?
Main site
You should get many of your answers there.

1. Brisket Selection

2. Brisket Preparation

3. "Does a higher temp dry them out faster than a low/slow approach?" Yes. Because it will be overcooked sooner.

The higher temperature you cook the shorter time you have between cooked and overcooked. Lower temperature cooks are more forgiving in this respect.

 

[JeffB]

Russel, thanks, no I had not. I did a search on the BBQ section but I didn't find what I was looking for so I posted to the site.

I will look longer next time.

 

[Paul K]

Jeff,

I cook 'whole packers' which are the entire brisket; point and flat. I look for one that has a thick flat that doesn't taper down dramatically so the cooking stays consistent. Usually I don't pre-trim the fat; I wait until serving to trim. High heat doesn't dry out a brisket. Over-cooking dries out a brisket. Just as with low and slow, you need to pull the brisket when its tender. Anything beyond that and you are just cooking off the juices.

Paul

 

[ScottE]

Here is my two cents:

Don't trim the fat.

Fat cap down...you get a better smoke ring and your rub stays on. This is one of those "Ginger vs MaryAnn" topics but I have had my best luck with the fat cap down...oh and MaryAnn!!!!!

Foil at 150 internal...add sliced white onion,jalapenos and apricots and -1- bottle of pilsner beer and seal up the foil, return to pit.

Let the brisket rest before slicing....find out the direction of the grain before seasoning so you will know which way to slice (against the grain) when the brisket is done.