The Last Brisket Thread

[jeff lowe]

I am still clueless when it comes to briskets. Some come out great some are dry. Is it the meat that is the big deal or is it the technique?

I know that some use temp as a guide when taking the meat off and some just feel the meat, what is the best?

Some like to cook only the flat and some like the whole brisket. Pros and cons?

Lets say that you took off your brisket and then let it sit for 15-20 minutes and then sliced it. Would it be better if you let it sit wrapped in a cooler longer?

Pour on all the info and make this the last and definitive tread on brisket.

 

[Rich G]

Hey, Jeff. Here's my input....

1. The quality of the meat matters a great deal. I started using Select briskets and only got 1 that was ever tender and moist after cooking. I now have a supplier for Choice briskets, and my consistency has improved greatly. Technique, of course, will help you keep this a great piece of meat, or turn it into dog food....

2. Temp is ALWAYS just a guide no matter what you are cooking, or what you are cooking it on. I use 180? as the point at which I start to check the brisket for tenderness. I use the "poke it with a probe" method. When it feels like it's going through butter, it's ready.

3. Can't really help you on flat vs whole packers. I have only cooked one flat, and it came out good, but I wouldn't say that's much experience.

4. I always let my briskets rest for at least an hour before slicing. They stay plenty hot, and are always nice and moist. In fact, my briskets usually rest for much longer than that as I err on the cautious side when I plan my cook to ensure that I will be done in time for dinner.... /infopop/emoticons/icon_wink.gif

There are many on this board with more experience than I have with brisket, but I have been getting very consistent results these days. One thing you don't ask about is cooking temp. I believe (however accurately) that briskets react better to lower cooking temps. I shoot for a grate level temp of 225?. With Choice packers, it seems to take just over 1hr/lb for the flat to be done at that temp. I will remove the point, put it back on the cooker, and wrap/cooler the flat.

HTH,
Rich G.

 

[jeff lowe]

Keep the info coming.

 

[Russ Hazzon]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jeff lowe:
[qb] Keep the info coming. [/qb] <HR></BLOCKQUOTE>Keep reading this site Jeff, I think you'll find all of the info you need right here. And if you can't find it just ask!

 

[jeff lowe]

I have been on this site for a few years already. I just want to get more info from this thread and not look all over everywhere.