PICS Big brisket questions

Might check out TN Q's first brisket for some help on splitting the point and flat. It helped me quite a bit on this. Here is the link.

Good luck!!!!!!!

quote:

Originally posted by cal:
Might check out TN Q's first brisket for some help on splitting the point and flat. It helped me quite a bit on this. Here is the link.

Good luck!!!!!!!

Thanks Cal, good video, I just half to that before I smoke it. Should be no problem.

It's hard to explain, but the point lays on top of the flat like an inverted "L" with the long part of the "L" on top of the flat and the bend coming around the flat.

Look for the fat seam and that's where you can trim it. If you have to trim it, do it like that.

Tom will be in the forum tomorrow, I'm heading out to the Houston Livestock Rodeo and BBQ contest so he'll take care of you.

Good luck. If you're not sure about brisket, haven't done many, just ask questions.

Smokin'

Well now,Smokin' don't need much luck with the cookin' part,but drawin' a table of judges can be "iffy".

That is one huge cookoff,with an awful lot of talent.

If Scottie is around,I wonder if all six judges judge the half chicken,attacking it with plastic forks?

At least you don't have to worry about how the skin bites thru.

Just a thought about that 17 lb packer,in a smaller CS,would be "it ain't a newborn baby",and you can't hurt it.

Depending on the shape,you might be able to trim some fat,and even little corners of meat.

Think about a cook with a stickburner and they are cooking 40 packers for the Sat rodeo.

They wad 'em in there and shift around, until the cook is done.

If it touches the walls,it will shrink up.

Just leave some air flow.

Don't know if you've seen this in the archives,but ChrisA graciously allows us to use this to complement Smokin's great Brisket 101.

It allows you to rotate the packer for alternate looks.

Virtual Brisket.

I know your a thinker!!! I was a little worried if you took that top shelf out. There is a temp sensor on back wall???

I'm going to take it out of the freezer when I get home and I'll put a tape to it. I think it's going to have to be split but maybe not, we'll see.

I'd wrestle it in, stack it,fold it, trim it, but leave it whole. Thats just me and I've never had one that size. Sure would be FUN. Oh think diagonial!!!

Good thought,depending on the shape,cook diagonal.

If bottom gets close to the firebox,cook fat side down,to protect the meat.

Well, in it's frozen state it sticks out about a 1.5 inches on each side corner to corner. So I think with some trimming and cramming it will fit. Next question is fat up or fat down, seems like there's about a 50/50 consensus on which way to go, and it will be on the top shelf. Once it thaws I'll post a couple of mug shots, might not be until Friday afternoon though.
Now I have to decide what to rub it with. Time to start reading up on rub suggestions.

Fat up or down? Just flip a coin that will be the best way to decide.(LOL) Don't think that will be as important as cooking it properly.

Like cal says,except I might consider the middle shelf,if possible.[depending on your temp probe]

Heat rises,so the very top can be hotter .

I don't know where any 50/50 consensus comes from,unless someone has a logical reason.

Even trimmed,assuming you have checked the actual,accurate cooking temp at the spot it will set on the rack,it will be in the cooker awhile.

That said,I'd rather protect the meat from the direct heat coming off the firebox.

Now,if the other part of that 50/50 consensus has cooked a lot of large packers in a smaller electric CS,that may have some thoughts.

Like said above,when the fit considerations are handled,cooking it correctly will make more difference than anything.

Have fun.

Well my cs only has two shelves, so I can cook it on the lower fat down{that is what I gather protecting it from the heat means) or up a shelf fat up or down. I wouldn't think there is much temp change top to bottom, the thermometer for the 025 is just about smack in the middle of the cooking area.

Where's Smokin'? Okay, I'll answer for him, do one one way, take good notes and do one the other way, take good notes. Now you will be able to tell.

Man I must be reading to much, because that sort a sounds like what he would say!!!

The smoker has 2 settings for the side supports. If the side supports are in the upper position, place the brisket on the lower rack. If the side supports are on the lower position, place the brisket on the top rack. This will essentially place the brisket in the middle of the smoker and not interfere with the smoker's thermostat probe on the back wall.

quote:

Originally posted by Pags:
The smoker has 2 settings for the side supports. If the side supports are in the upper position, place the brisket on the lower rack. If the side supports are on the lower position, place the brisket on the top rack. This will essentially place the brisket in the middle of the smoker and not interfere with the smoker's thermostat probe on the back wall.

Dang!!
I never noticed that, learn something new everyday, even if your over 50.
Now, since I don't have any CS Brisket rub just have to figure out what to dust it with before it goes in the smoker.

Salt, pepper and garlic works fine. Many grocery stores carry rubs. When I've ordered brisket rub, I notice there is usually no sugar. I believe that's cause the sugar might burn in the long cook briskets require. If you get one, keep that in mind.

Check "find" and enter rub in the brisket forum. Should be some info there for you.

I did the find in search and came up with a lot of discussion on rubs but not too many people talking about their actual ingredients. I had pretty much decided on mt favorite McCormicks galic/pepper combination with a little sea salt added.
Thanks Pags!
I think I will try to order a jar of CS Brisket rub, seems like a lot of people like that.

Like pags and cal say.

Smokin' will say try different ways and write down what did,or did not work for YOU.

Many cooks will say you can cook packers with salt,plenty of pepper,granulated garlic and onion.Learning to cook the packer correctly will be 95%,and the rest is just conversation.

Sugars will have to do with formation of bark.

When you say "dust",think about taking a thin slice of the large packer.
How much seasoning will be on that bite?

Cooks apply RUB,and this ain't no porkchop.

Including sugar,many cooks will say"if you can stick more rub on it,you ain't got enough".

Yes, CS Brisket rub has won more championships than you will ever know.

Don't be afraid to order the big bottle.You may find you can tweak it for several other products,as many of us have.

You may find yourself putting 12 oz on a packer that size.[plus sugar,as you learn]

Hope this helps a little.

Here's is a picture just before she goes in the smoker. Rubbed with salt, pepper, garlic, and brown sugar. Trimmed 4 LB's of fat off it, still 1/4 inch fat on bottom. Slipped in the smoker corner to corner nice as could be.

Bubba, please tell me your not setting there and staring at that cookshack? I guess it could have been just me, because that's what I did and it was below zero outside when I had my first brisket on my CS020.

Didn't have too,but seemed like the right thing to do... men and their TOYS!!!

No, not quite, 18 hours later the flat hit 190, it's out and covered. The point went back in, getting ready to get it out. Also making my potato salad. It looked good. I'll try to take a couple after pictures but my son is hovering like he hasn't ate in weeks so I don't know if I'll beat him to it.

Looked good??? You mean you didn't get a little strip of that point when you split? Thats some good stuff.

Sorry Cal, the point is gone, damn kid, but it was good. The wife changed my last butt from the best I'd ever cooked to the packer, she said it is the best, point was kind of fatty but noooobody could wait the extra couple of hours for it to render out. But it was freakin good. Everybody's happy now so the flat should be safe until the potato salad is done.
That cs rub better be damn good to compete with that simple one I though together because it worked out fantastic.

Just a thought about CS brisket rub.

You might think about wetting the big meats down with something like Lea and Perrins woster sauce, so you can pack it on a little heavier.

Also,after it sets an hour,or so,you can add another layer of rub.

If the flat taste like the point, the rub was good as it was, but we are going to try the CS rub, aren't we Cal.

I've got a choice packer in cryovac sitting in the fridge, a large bottle of Lea and Perrins, and Texas Brisket Rub all waiting for next weekend.

While I was out yesterday, I bought a 7.5 lb choice brisket flat also in cryovac. I'm trying the dls pastrami starting about midweek so it'll be ready towards the end of next week.

When I whittle down some of this inventory, I'm getting the Cookshack Brisket Rub and the Dry Sauce Mix. Just too much on hand right now.

I'd have to say it's got good smoke flavor, good texture and taste, next time we'll try some different stuff and see if we can make it even better.

yessir,
I can't wait to try another CS product. I'm sure the brisket rub will be top notch, just like everything else CS does.


Good job Bubba !!!

Thanks CAL

Anybody use the drippings from the cook as a au juice. The fat hardened up in the catch tray and under the fat is a nice looking deep brown juice.

That looks so good I`m headed for the store.

If it is an external tray,be aware of juices that may below safe temp.