Everything I've Learned about Briskets

Former Member

No, not me, but the forum Members.

What have you learned about doing Briskets in a Cookshack?

I'll be updating the 101 series, but I thought, with all the newer members asking questions and other "new" CS owners going through the process of doing briskets, thought it would be good to put together a post.

Tell us your lessons learned on Briskets, what works for you, time, temp, prep, kind of brisket (whole packer of flat) and any great stories.

Thanks in advance.

6/6/0410:27 AM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

I have learned to not use flats. My choice if I do not have a packer available is to use a Chuck underblade roast.

If I don't want the large cook of a brisket the underblade is a great choice. I buy anywhere from 3 - 6 pound and it takes about 12 - 15 hours to cook this beast until 190 - 195. I use the montreal seasoning and turbanado.

Outstanding flavor and moisture when done. Best sub to a brisket and great for portion and $$ control.

The best is that I can smoke meat more often without hearing about the $$ I ma spending.

BJ's is the only place that I have seen the Underblade.

6/6/0410:45 AM

❤️ 0

Former Member

Sounds good. Is this cut called anything else. I can't find it by that name.

6/6/041:37 PM

❤️ 0

Former Member

You guys are funny. It's about brisket, not brisket alternatives...

Oh well, I tried