Super Sunday brisket and beans

Sounds real tasty! Good eatin to ya.

sounds good. I have a fresh ham that has been curing for 6 days, need to get it out of the fridge, so it smokes tomorrow.

Looking forward to the results.

I have my brisket smoking as we speak. First try at one, I hope it is a success.

Sunday morning 11:30 here. Brisket and beans went in at 2:00 pm yesterday at 225. Pulled the beans after 6 hours and refrigerated overnight.
A little salty, probably from rub in drippings so this am added one more can of beans, 3 kinds of sauces, some pineapple bits and 4oz of black coffee. Will add some chopped brisket when it's done. They taste fantastic and will go into the oven in a couple hours.
The brisket was at 153 last night at 10:00 so I turned it down to 200 over night (wanted it to finish about noon and at 7am it was still in the 150's. Turned it up to 250 and it's now at 185. gonna pull it at 190-195 , wrap and foil it with some apple juice and cut up in a couple hours. I was debating on whether to open and cut off the flat (It's within 5 degrees of the deckel) but decided to leave whole and see what happens. Will report final results later.

Cut the point off and put back in for 2 more hours

quote:

Originally posted by SmokinOkie:
Cut the point off and put back in for 2 more hours

Smokin'- I've read Brisket 101 and saw your photos on separating the point and flat prior to cooking, which could be tricky for a beginner like me. What's the best way to separate them after they've been in the smoker to allow the point additional smoke time? Thanks
Don

Okie, thanks for the advise. I had already pulled it, let it rest for a couple hours then started on cutting it up. The flat was perfect for medium thin slices, the point was very moist and had to cut it about twice as thick. I think the extra two hours would have helped cook a little bit more of the fat out of the point but that's what also made it so juicy. I'm serving the flat and a little of the point sliced. Then I shredded/chopped the rest of the point and mixed up alot of the bark for sloppy joe style and threw a handfull of it in the beans.
Next time I'm gonna try your advise, pull and seperate the flat at about 185, put the point back in and see how that differs.
By the way Okie, looks like you've been busy. I like the new categories but it looks like that took alot of time (and probably still is).
Thanx for all your work.
Marc

quote:

Originally posted by Mile Hi Smokin':
..
By the way Okie, looks like you've been busy. I like the new categories but it looks like that took alot of time (and probably still is).
Thanx for all your work.
Marc

Yeah, thanks for noticing. The Admin side of Moderator takes a lot of work and I get behind.

Hope the new forums work.