first brisket in AQ

Most of us have already commented that on a packer,done is when it is done.

There is a very wide range of Choice.

When Jimmy Carter decided to help the farmer and trick the public,he moved a lot of select up into the choice grade.

I'm no expert,but have cooked a few -of every kind.

If your packer comes done at a correct 190*,you have gotten one up in that 2-3 %, right by prime.

Let us know if you can cut 1/4 inch slices with a fork,and I'll want the name of your seller.

Let us know.

Just finished dinner...brisket was a huge hit. Much more moist then I am used to getting at bbq stores, and not dry at all even on the flat! Lots of fat to trim off the brisket..but inside looks great. I could not cut it with a fork at 190...but I don't know how much more tender you could go and still be able to slice it without it falling apart. Do you like to go to 195 or beyond Tom??

Nice smoke flavor....very moist etc. Could have used a bit more season in the meat...the rub didn't seem to matter except for on the edges..much of which was trimmed off with the fat. The ends with the rub were the best...have to figure out how to get more flavor to the meat..might try to brine next time or to buy a kosher brisket that has already been brined in salt water.

I had thought 190 was a pretty standard temp to slice a choice brisket...what are you guys cooking it to? Will attach a photo or two of the final product! Ooops can only attach one file at a time...so will only show final sliced product.

I never cook brisket to a set temp. They just don't go that way. As you cook more of them, you'll find a better method. Sure you can use the temp as a target and it will serve you pretty well, but...

I call mine the stick method. Stick it with a temp probe and "feel" how tender it is. When you push it in, get a feel for it. As you slice it determine if that was tender enough. Do that through a few briskets, you'll know what your definition of tender is.

On a better choice packer,we start checking around 192º-193º.

If your probe goes thru like butter,or you try to pick it up with a two tined meat fork,and it slides off,you are close.

We like ours to set in foil in the hot box for two -three hours ,to continue to cook slightly and redistribute the juices.

Also,depends on how hot you are cooking.

Like a roast in the oven,cooking at 350º,you will get a lot of carry over heat rise.

Cooking at 210º,you won't get much carryover.

As to brining,Smokin' is the recognized expert around the bbq world,but I never heard anyone say that they got improvement from brining beef

Now,in the comp world,there are some folks that do inject their briskets.

As to rub,on big pieces of meat -you won't get much penetration.

That is why folks may use 12-14 oz on a large packer.

Yes,many folks we cook with ,regularly go above 195º,internal.

It has to do with the feel.

Hope this helps a little.

thanks Tom and Okie....will try that method the next time. I thought our brisket was pretty tender...but certainly not like butter!

Next up is some Jerky...and then back for another run of brisket! I am attracting more and more neighbors every time I turn the smoker on!