Small heavily trimmed deckle (point) on brisket questions


 
B

Brad Marsh

TVWBB Member
Hey everyone. Been a while since I was on the boards. Working too much and not smoking enough.

I've searched the boards for info on this subject and only come up with threads about trimmed flats.

Wife bought and thawed a 5.5 pound point on trimmed brisket for me to smoke today for the fam. It's my daughter's 3rd birthday, so the grandparents are coming over. BTW...this is the last time she gets to buy smoking meats.

I've done numerous packers and have grown to prefer the high heat method. Can anyone give me some guidance on how long into the cook I'll need to foil this little skinny, no fat having piece of meat? Actually it has about 1/8 or less of a cap down the flat. None on the point.

It's been in the fridge with Rick H's great smelling rub since Friday night.

A packer normally is done right at 4 hrs on a high heat cook. Since there's very little fat in this piece of meat, will it take longer or less time because it's so small?

I'm verclempt...and frankly I hate being verclempt!!!

Any guidance or suggestions are greatly appreciated.

Thanks everyone.

Brad
 
From what I have read the guru's always foil at 160*. Then they will pull when a probe can easily be pushed into the meat. With smaller flat cuts they have suggested foiling at 150*. I would think that would work just fine. Really can't tell you on the amount of fat and how that works out. I have done them with many different cuts and they seem to turn out fine either way.

I would definitely suggest the #5 finishing sauce. I made it a couple of months ago and it was great. If you do not like vinegar I would cut back on the recipe listed on the forum. I use about half. Good luck with your cook and the B Day get together. Don't forget the pic's! Vince B
 
I'm confused. The deckle/point is the fatty part of a packer brisket. It sounds to me like your wife picked up a flat.


Flats cook just fine with the high heat method as described on this forum.
 
Posted August 31, 2009 08:44 AM Hide Post
I'm confused. The deckle/point is the fatty part of a packer brisket. It sounds to me like your wife picked up a flat.

Dave,

I'm sorry. Maybe I didn't describe it well enough. It was a small brisket to begin with, that had been almost completely trimmed of the cutaneous fat. I seperated the flat from the point at about the 2.5 hr mark in the cook. I'm going to post some pics in a bit.

Brisket came out really good. Good enough for compliments by the guests.

Thanks for the input. It's definitely more art than science. If I had kept that thing on for the general 4 hr smoke, it would have been way overcooked.

Brad
 
I put this tiny thing on at Sunday at 10:30 just as the temp in the smoker hit 300. Used Kingsford with a few chunks of hickory and some Apple chips. I had rubbed it with Rick H. Brisket Rub on Friday night. Had to substitute the Cayenne with Chipotle & went lighter on the heat than the actual recipe called for. I REALLY like this rub!!!

Had some temp spikes up in the 400's from 10:30 to 12. Checked the internal at about 12. the point was at 170/flat at 150, so I wrapped her up in some heavy duty and knocked the ash off the Kingsford. Cooked it for another 45 mins or so in the foil. Checked temps. Point was at 195+ and way tender. Took it inside and seperated the point and flat. The flat was still tough so I threw it back on in the foil. Let it go for another 30-45 mins in the foil. It started to tender up a little so I unfoiled it and threw it on to harden up the bark a little. Also put in another hickory chunk and some chips for some more smoke. This last part of the cook lasted about 30 minutes or so. I wasn't really looking at the clock as much as I was poking around with a fork. Pulled somewhere around 1:45 or 2pm.

My temps never really settled in I kept having to fiddle with the vents. They bounced from 300-425 which is very unusual. Normally I can get the smoker running and locked in. Air control was the issue I think. Got a little carried away making the adjustments.

Anyway, started the smoke at 10:30 and at 3pm we were eating. Got lots of compliments.

Sorry no pics of the brisket prior to the rub, but let me again tell you - there wasn't an ounce of fat left on this thing.

Enjoy the pics. Thanks for the input.

Pics of little no fat brisket

Brad
 
You must log in or register to reply here.

 

Back
Top