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Learning Beef Brisket

FM Former Member
Smoked my first brisket this past w/e. The main obstacle was not knowing what "brisket Q" is/should be.(here in NC there's chopped pork and well.. chopped pork) But I'm learning brisket.

For first brisket smoke I wanted to keep simple, so lite rub on a 7 lb brisket(Sams Club) with 2-3 oz of pecan wood. By far the most remarkable smell to come out of my sm020 to date. Pulled at 185.

After resting for about an hour in foil, I sliced some from what I know now to be the flat end. It was too dry and tough for my liking. I thought I had ruined whole thing. Almost threw out...

But, to my amazement, the point end proved to be excellent. Tender, juicy, and with the homemade cattleman's sauce that I had made with the drippings - it turned out to be very very good indeed. Gonna try another this w/e.

I have found a local butcher who will sell me select point only cut. Might do that and skip the flat end? I can get choice 'hereford' for $6 lb but I'd rather experiment on the $2.19 lb for now.

For second try: Will increase the amount of pecan. Love this wood's smell and flavor. Will use a little more rub. Probably will leave in until 190. Will definitely make the same sauce again. Will try to remember to observe 'grain' before applying rub. Harder to do after cooking.

So.. the tender parts of the brisket were better than the ribs I've smoked... didn't think that was possible. May become my favorite once I get a better baseline for all the variables.
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FM Former Member
You can't give up on the flat after one smoke.

Points are great, and they taste that way because they're about 50/50 fat.

185 is a little light for slicing, so the tough was because it wasn't tender.

did you read through brisket 101?

Slice against the grain. If it's tough, just cut the slices thinner.
T tomMember
Smokin' has prepared Brisket 101,which is one of the best couple of published guides,on becoming a brisket cook.

The brisket forum has a lot of great reads,and answers many specific questions ,that could apply to your particular situation.

I thought maybe points only,were sold only in the KCMO area,where the restaurants sell a lot of burnt ends.

That is the cook's treat-if they know how to cook them. Cool

Points are usually sold to make corned beef,for the coming St Patrick day holiday.

Other than that ,points are tossed in the grinder to make cheap hamburger.

I suspect your butcher is cutting the flat into 2-3 lb pieces, to sell to nice little old ladies, to make a New England boiled dinner ,during the next cold snap.

He then would toss the point into the $0.99 cheap hamburger sale.

As far as pulling it out at 185º-190º,you might someday, get one in NC, that was acceptable,but you'll probably be real old.

Smokin's writings will tell you to cut a small slice ,off the bottom edge of the flat, that runs the way you will slice it,while it is raw and unseasoned.

That way,you know just how to continue slicing the flat.

Hope this helps a little.
FM Former Member
quote:
Originally posted by SmokinOkie:
did you read through brisket 101?

Slice against the grain. If it's tough, just cut the slices thinner.

Good points. I did read Brisket 101 a couple of times, but on first try I'm bound to gett ahead on myself. Nice write up - when you get time to relink the pictures it will be neat to see.

Not giving up on flat, but it's just that the point was so juicy and the meat on the flat side was so dense/lean I wondered if it was possible for it to be as tender as the fatty side.

I'm sure I'll smoke a whole brisket again. It's bound to come up on sale this spring. I'll cook a little longer and pay closer attention to slicing the flat side like you mention.

Pags - The sauce is from a recipe I found online. I'll post the link for the sauce when I get home. It is a cross between steak sauce and bbq sauce. I enjoyed it but still plan to change it a little on the next go.
FM Former Member
quote:
Originally posted by redoakNC:
...I wondered if it was possible for it to be as tender as the fatty side.


Do it right is can melt in your mouth tender. Look for flats with plenty of fat, don't go for the pre-trimmed.

Do a search on Burnt Ends, they're made from the point you like so much. Do them up for a part, if you have a source for points.

Me, I like the point best also.
FM Former Member
Thanks for the advice and comments. Read thru 101 and other material and decided to try it all again this w/e. Picked out a 10 lb'er (1.89 wally world) with the most marbling (hard to tell in cryovac). I knocked off some of the hard fat but left full 1/4 layer on fat side. A slight coating of olive oil and generous rub and into the sm020 @ 225 with 4-5 oz of pecan.
Was at 193 when I checked the next morning(12 hrs) Double foiled and left for 3 hours.

Result: Falling apart tender and juicy from one end to the other. The deckle(small top muscle?) too tender to slice - will pull for sandwiches. Man was this good!! No sauce needed.

Conclusion: I feel the larger brisket and longer cook time made all the difference. I won't bother with small briskets again. IMO, on my first brisket, the flat side was too thin (with fine tight grain) to yield the best tender/juicy results.

Still searching for perfect rub mix (for my tastes) but brisket with be my goto choice from now on. Cookshack easy...
FM Former Member
See what happens when you listen to Tom and Smokin?

And you were going to give up.

Now you have a base to start with.

for brisket, and Tom also does this, but we like to add a little more pepper to our beef. Go with a brisket rub, but same some large sized pepper, beef likes it.
T tomMember
If you are hunting a brisket rub,you'd be amazed how many state championships have Cookshack Brisket Rub on them.

Yep,out there in OK and Tx,where brisket is second nature,lots of pepper and some granulated garlic seem to be a natural addition.

The old western cooks claimed salt,lots of coarse pepper,and some garlic was all it ever took.

There seems to be a world of CS MILD sauce on them ,as well.

I'd also check your therm again for accuracy,and probe the flat in several places,if it is falling apart at 193*.

You'll find, if you open the foil and let it come closer to room temp,slicing will be even better.

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