Skip to main content

7 replies

1st Brisket--Status/Questions

FM Former Member
A little over one week in to having the CS50, have done 2 pork butts (great!), baby back ribs (pretty good....much to learn/tweek), and now have my first brisket in.

It's an 11.8lb choice packer that went in last night at 7PM. Went with a basic store-bought brisket rub and am keeping it basic first time around as I've heard many on this forum recommend (will share some of the brisket with friends if it turns out well, but not smoking it for a party, event, etc.)

Anyway, I kept the temp at 190 over night since I didn't know how quickly it would go and again, am in no hurry. It's now at 169 internal after 12.5 hours and I now have the temp at 200. I hear many people talk about foiling to finish off and I am assuming it is more favorable to do that with a flat vs a packer. With a full packer and fat cap, etc. am I OK to take it to 190 without foiling since I'm going slow, or do I risk it finishing up dried out? Am going with 2oz mesquite, 1oz hickory....

Any/all help sincerely appreciated as always! Thanks, IBSPY
Original Post

Replies sorted oldest to newest

FM Former Member
If you can get a good moist brisket without foiling, you've hit the jackpot.

You asked correctly, foiling a flat only is often required. A full packer shouldn't need to be foiled. The issue with foiling is it WILL braise the meat, and while tenderizing, it will also softer the bark/exterior of the meat.

Check it at 190, it might not be ready. Push your thermometer into the meat, is it giving easily or giving resistence. If it's resisting, let it go to 195.

THEN, and this is the good stuff. Take it out of the smoker, separate the top part (the point) from the flat and put the top part back into the smoker and take it to 205. When done, take it out and chop it up into bite sized pieces and you have "burnt ends" when done right...they're like eating some little pieces of heaven.
FM Former Member
So I've got two ways I can go....Foil/Braise as L.A. pointed out or can go for the burnt ends with the top part of the brisket as Smokin' just noted....

Got to go for the burnt ends on this one! Will keep the foil'n approach in mind for flats or as necessary with future packers.

Thanks Smokin' and L.A.--Will take out, separate flat (wrap, hold, slice later), then go to 205 for the burnt ends....Can't wait! IBSPY
FM Former Member
My wife's favorite part of the brisket is the juice. I use a recipe from Cookshack's Still Smokin' cookbook page 48. The finishing sauce is:
1/4 cup brown sugar
1/8 cup each of honey, orange juice (use concentrate and not fresh), and ketchup.

I like to double the recipe. Mix the finishing sauce and pour it over the meat when you foil it. Let the mixture sit on the meat for one hour prior to serving. Save the accumulated juices to serve over the meat.

This is a great sauce and was part of a grand prize winner in Cookshack's 2000-2001 Recipe Contest.
FM Former Member
That finishing sauce sounds awesome Papa....

The brisket turned out just great....Very tender and juicy....Put the point back on for the burnt ends and love those too! Everything I've tried thus far has been on the basic side to get the hang of the CS and what to expect. I really look forward to tweeking things up with the creative ideas I've been reading about over the past few weeks from the true experts who post on the forum.

Everybody's help and advice is truly appreciated and makes these initial smoking adventures that much more fun....Thanks again to all! IBSPY

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×