help a newbie out...

On the main forum page, click on open forum, then brisket 101 is in bold red.

http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/5491002644

Thanks. I did a lot of research before buying my smokette and what really pushed over the edge to buy this one... was this site.

Thanks again.

Hi, nebraskan4smokin,

I would like to suggest that you do a test brisket before you cook for company. That way you can be sure that you don't run into anything unexpected on the big day. You can always freeze the first one and eat it later.

Thanks for the pointer Donna. Women must all think alike...

My wife has no confidence in me with my past cooking experiences, and she thinks my q'ing adventures may follow suit.

She already has a contingency plan in place. She went out and bought a ham yesterday. I told her, I'd smoke that too.... I won't repeat her response.

thanks again.

Donna's right, we in the forum never suggest your FIRST cook be for family and friends.

Get you an extra packer, about 8 to 10 pounds and put it in the smoker on Friday, let it go overnight and we'll help you through it. Then learn from that and cook for Sunday.

Thanks Smokin for the offer of assistance. I'll keep you updated and more than likely will need it.

I went and bought a brisket tonight at a place I thought for sure would have a packer. They didn't have one and said he doubted no one in Omaha would have then, huh??

For goodness sakes, omaha isn't exactly a small town and we happen to have a few cows and packing houses in nebraska and iowa. Think the guy was off his rocker. Anyway, I went ahead and bought an 8lb'r. Not sure what I have, I'll take a picture later and maybe you can tell me what I do have.

8 lbs could be a big, untrimmed flat.

With all the corn, there have to be beef cows somewhere (maybe shipped to Oklahoma) LOL

Sam's, etc will have them, in the food service/meat counters.

If not, call some butchers. If they don't know a flat from a packer...run away

Nebraska- I've had good luck with finding briskets at the Sam's on 132nd St in Omaha.

Welcome to the forum it's nice to see a fellow BIG RED on here. Good luck with your brisket.
Don

thanks Trucky, I'll give that a shot. The place I went to was Dicks Meat, not bashing them at all, as they are great people and have some good stuff, very pricey though.

Don't hold it against me... I'm not really a Husker fan at all. Iowa native, transplanted nebraskan and believe it or not I haven't been converted.

If you live in NorthWest O, stick your head out the door tomorrow night and see if you can smell my smoke??

I'm in the Hillsborough neighborhood, so yes I'm NW. I've got 9 slabs going right now,taking them to work for lunch.

I'm originally from ILL and it took me a while to convert, but I'm full-blown RED now. Take Care.
Don

Nebraska,
Just curious to hear if you were successful with your Easter Brisket?
Don