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Old 02-23-2010, 05:33 AM   #1
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Brisket Strategies

Well, did a brisket yesterday. The day went from sunny, just above freezing, to a snow storm about -4'C. I have a video that's going to follow. I am still messing around with things that will help my brisket, which I really really love, if it turns out right. Check my vids (signature) for my Zatarains brisket, which was just addictive. I want to get serious about my brisket, but I have a long way to go. I used Wolfe Bold Rub and it turned up spicier than I had wanted.

I brined this brisket, as a local restaurant brines and they have great results. I followed a 1 cup salt/1 cup sugar/per gallon with some minced garlic and ground pepper. I used briquettes and ran out. Honestly, I'm getting sick of briquettes. Lump is more readily available, less ash (I have to walk ashes through my house in a plastic bag), and for efficiency, the lump will burn hotter, so I can restrict air flow and have it last longer. That's the theory.

Anyway, any input on brisket? The options I've tried and wonder about:

- meat preparation (fat trimming: if any, how much?)
- marinading (also amount of salt and time)
- injecting
- salt content manipulation (in the dry rub)
- mopping (I've not done this, and I don't think brisket should have that, but I'll consider it)
- cutting point from flat and doing separately

I'll post the video later of what happened. I'd love to get input from the group. I know brisket is probably one of the toughest things to accomplish right, but I'm good with the challenge.

Cheers
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Old 02-23-2010, 08:23 AM   #2
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Re: Brisket Strategies

[youtube:bn94trhx]
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Old 02-23-2010, 03:28 PM   #3
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Re: Brisket Strategies

Inject place in fridge 4 hours season with a good rub add mustard re-season. Place on smoker til done.
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Old 02-23-2010, 04:55 PM   #4
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Re: Brisket Strategies

No foiling after 3 hours? Season, then re-season? I don't understand. When I season, she's pretty thick.
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Old 02-23-2010, 05:05 PM   #5
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Re: Brisket Strategies

Leave point intact with flat, foil at around 8 hrs/160*or so, pull around 190, seperate point and put back on smoker, leave foiled flat in a hot box for a cpl hours...no brine, no injection, just a good not too heavy rub the night before. Too much rub blocks the best seasoning available, smoke. I cook around 235 to 250* and actually I seperate the point and flat when slicing, then I put it back on heat...just depends when ya want to eat it.
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Old 02-23-2010, 05:08 PM   #6
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Re: Brisket Strategies

OK, sounds like a plan. Thanks for the tips, fellas!
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Old 02-23-2010, 05:42 PM   #7
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Re: Brisket Strategies

Well when that mean old flat get the way you want it just slap a little chunk of made to fit foil and it will be good to go. It sorta like wings on turkeys. Hard to keep em from crisping up on the ends. Now some folks like that burnt stuff I heard. Most likely yankees of some type Here we go:

>Anyway, any input on brisket? The options I've tried and wonder about:

- meat preparation (fat trimming: if any, how much?)-Get rid of all you can.
- marinading (also amount of salt and time)-Skip this step.
- injecting-Use FAB P per package directions adding a small can of pineapple juice.
- salt content manipulation (in the dry rub)-Use http://www.headcountry.com All Purpose.
- mopping (I've not done this, and I don't think brisket should have that, but I'll consider it)
Only time meat gets mopped in a bullet is when the lid is off for some other reason. Filling water pans etc. Mop then if you want. *This come direct from the Smoke and Spice book so it got to be right
- cutting point from flat and doing separately-Great plan if you want to cook flats. Put the hump up above and let it drizzle down onto the flat. Cooked em thataway many times. Have known some folks over the years who take a packer and pluck out the flat and toss the point in the trash. Cheaper than buying just the flat most times. Nowadays I cook em attached but that just a personal preference old deal.

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Old 02-23-2010, 06:48 PM   #8
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Re: Brisket Strategies

I love me some good Brisket,never found a need to brine,but i have been useing butcher beef injection with some sucess,i also use BillyBones beef master,apply 6 hours before it goes on the cooker,i also rub down with wor.sauce before applying rub then when i remove from fridge i apply butchers beef rub,cook fatcap down until internal temp reaches 175* then double wrap and cook till tender.I start checking tenderness at 198* with a 2 prong fork when it goes in and out with very little restance shes tender
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Old 02-23-2010, 07:09 PM   #9
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Re: Brisket Strategies

Sounds like injection is the key.

Bigwheel, what do you mean by FAB? Right now I prefer the point, as the flat is usually pretty plain and drier.

Thanks for the points (no pun intended).
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Old 02-23-2010, 09:56 PM   #10
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Re: Brisket Strategies

BeeRich - Where do you probe your brisket? If you put the probe in the thickest part (where the point is on the flat) and take it up to temp, then you could overcook the flat. Poke it in the middle area kinda between the two, take it up to "temp" using the poke test to be sure it's done. I also think injecting briskets helps with the moisture. Keep up the good work and perfecting your brisket!
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