WalMart Brisket


 
L

Larry Wolfe

Closed Account
Haven't done a WalMart brisket in a while and was shopping the other day and picked up a 10.5lb packer for $1.89lb. It did not have a grade on it, usually they carry Select Grade. Not sure what this one is, but it's a beautiful, looking and feeling brisket. I separated the point and trimmed a little (the gash in the flat was there when I unwrapped it, I didn't do it!). Seasoned with my Bold rub and put back in the fridge while I loaded the WSM up with KF Original and hickory chunks. The weather is beautiful here today, so I'm gonna kick back on the deck, turn the race on surround sound and listen to it while I enjoy some cold beer today!

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My little BBQ Helper was pre-occupied with finger paint!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Simmons:
Larry,
Are you smoking fat side up or down?

Look forward to the results </div></BLOCKQUOTE>

Always fat side up!
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Seems that there are mixed opinions on fat side up or down. What temp are you going to cook this at and for how much time? I guess my question is how are you doing it? Also do you always seperate the tip and the flat so it will fit in the WSM or is this just how you do it? Vince
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
Seems that there are mixed opinions on fat side up or down. What temp are you going to cook this at and for how much time? I guess my question is how are you doing it? Also do you always seperate the tip and the flat so it will fit in the WSM or is this just how you do it? Vince </div></BLOCKQUOTE>

I always cook in the 245º-260º range, I don't try to keep an exact temp. If it goes higher than 260º I don't panic and just wait, normally things equal out and settle down. I will foil around 165º and start checking for doneness around 185º and every 5º until it's done, done meaning tender.

A whole packer fits fine on a WSM, I separate just as a personal preference. I feel it gives more bark and it's easier just to wrap the flat (if you're foiling), versus having to separate and then foil.
 
Cool thanks. Are using water with this cook? Also do you foil the meat all at the same time or when each gets to a certin temp. Sorry for the newbie questions just trying to learn how to do it. I recently aquired my WSM and I am dying to do a brisket. Just want to figure it out. Vince
 
Larry, if you keep checking the expiration dates on the meats sometimes you can really score a good price. Usually they'll mark it down if it's a few days shy of the date. Have scored some nice briskets this way. Walmart takes the expired meat and sells it to a processor that grinds it up. Sams on the other hand will take the meat and grind it up into ground beef and resell it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
Cool thanks. Are using water with this cook? Also do you foil the meat all at the same time or when each gets to a certin temp. Sorry for the newbie questions just trying to learn how to do it. I recently aquired my WSM and I am dying to do a brisket. Just want to figure it out. Vince </div></BLOCKQUOTE>

Don't apologize for the questions, if this board wasn't here I would have been lost years ago! I had alot of questions too!!!

I will not foil the point, only the flat, which I'll foil around 165º which it is almost there.

Don't worry about trying a brisket, get one and go for it! There's enough advice on this forum to get anyone through it!
 
Okay, this is gonna be a difficult brisket........temps got as high as 159º, then dropped and dropped all the way back down to 152º. I was satisfied with the bark formation and I know it had cooked long enough in the smoke, so I foiled. My briskets generally take around 1-1hr-15min per lb, this flat was close to 5 hours before it hit the foil, so it was time....... I pulled a piece of bark off and now I can't wait for dinner..

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Always fat side up!
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</div></BLOCKQUOTE>
Ok, I'll bite and ask. I thought fat down was the way to go to shield meat from heat. What is it about fat side up that makes that way your preference? If you were only doing flats, would you still go with fat side up, such as they are on flats?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Always fat side up!
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</div></BLOCKQUOTE>
Ok, I'll bite and ask. I thought fat down was the way to go to shield meat from heat. What is it about fat side up that makes that way your preference? If you were only doing flats, would you still go with fat side up, such as they are on flats? </div></BLOCKQUOTE>

Yes, I typically do flats, this is the first packer I've done in a couple years.....

I have done briskets both ways and under the temps I cook (245º-260º), I just prefer the finished product of the briskets cooked fat side up. In my opinion, cooking a brisket on a WSM with the temps I'm cooking at, there is no reason to shield the meat from the heat. High heat briskets, maybe....
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
I see. And you leave them fat side up the whole way? You don't flip? </div></BLOCKQUOTE>

All the way, no flipping. Even when I foil and rest in the cooler, fat side up.
 
It's interesting that you found a gash on the flat. I had been e-mailing back and forth with Ask the Butcher Websit
and he was conversing with some of his meatpacker contacts about this. They have no idea how the gash gets there.

The reason for my asking the question is that more than once at a competition we have opened the cryovac and there is the gash. Kinda ruins the presentation depending upon where the gash is.

Have you ever found this before? If you can take some pictures of any gash you see in the future as Ask the Butcher would like to see it himself.
 
i have only done 3 full packers over the last 3 years. all 3 from walmart and all 3 had the same slice in them.
 
If anyone has pictures of the slice please post. I will forward on and try and get an answer.

Oh, Larry nice looking food. Have to go out now and tend to my wings.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.:
If anyone has pictures of the slice please post. I will forward on and try and get an answer.

Oh, Larry nice looking food. Have to go out now and tend to my wings. </div></BLOCKQUOTE>

Thanks! Here's the slice, it's in the upper right hand corner of the flat by the knife handle.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
Looks good Larry!How long was your cook? </div></BLOCKQUOTE>

Thanks, right at about 8 hours.
 
Where are the burnt ends? Are they the tip of the narrower side of the flat. In the past, I've been slicing the entire flat and have seen that the first few inches of the flat are dryer than towards the middle. Would they be better if I cubed them up and simmered them in sauce like Larry?
 
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