What do you think of My first Brisket cook?


 
Andrew Scaum

Andrew Scaum

New member
Cooking my first brisket tomorrow - 6lbs. Got this from a quality Mennonite butcher that uses all local cattle and no preservatives etc. I asked for a brisket that was untrimmed and the colour/grain look great! The only concerns I have is the thickness of the flat about 1.5"-2" and how much of the point I actually got. He had said that nothing was trimmed and often the fat can thin out on some cuts. This being said when seing others briskets on here there is almost an inch of fat across the entire packer?!

My plan for this is as follows:

1) Apply Woorcesture sauce and rub with Meatheads Big Bad Beef Rub

2) Sit over night and apply some more rub (I take it with briskets you can apply liberally like Pork butt)

3) Cook at 225 until; internal temp of 195

4) Pull and wrap in cooler for 1 hour

5) Serve with a few sides on a sandwich (Texas Toast) - sauce to be determined

Brisket >>>> https://plus.google.com/u/0/
 
You have a small flat. Toss it in a crock pot with some stock and potatoes. Don't bother trying to smoke it. You'll get shoe leather.
 
I can't see your pic but I imagine if it's a flat cut it's probably trimmed already if that's the case it could dry out easily if you're not careful. what I've done in the past, and mind you not all of us cook the same way, is start it as you have planned, cook to about 165 then put it in a pan with a little beef broth or stock and foil the pan tightly,you can still leave the probe in just foil around the probe wire, when the IT hits about 180 uncover and start probing for tenderness just recover and continue to cook if not tender, the probe should slip in with very little resistance. remove the pan from the cooker and pour the juice into a bowl or cup then allow the meat to rest until the temp drops about 20 degrees before wrapping the meat and putting it in a cooler or before you start carving. You may not get the smoke ring everyone likes to brag about but you will have a tender, flavorful and moist piece of meat. I won't say I guarantee but it does work for me.
 
Not sure why my pictures didn't show? Where do you post attachments? Or is it just URL links only? Pics to come soon. It was amazing!!!
 
Andrew Scaum said:
Not sure why my pictures didn't show? Where do you post attachments? Or is it just URL links only? Pics to come soon. It was amazing!!!
Click to expand...
URL links only and you have to put '
' after the link without the '
 
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