Ok, here goes, first brisket...help... - Page 2 - BBQ Central

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Old 10-30-2009, 06:53 AM   #11
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Quote:
Originally Posted by ScottyDaQ
You don't need the water pans. They won't add any moisture to the product.
But they WILL add temperature stabilization, a very important consideration in a kettle.
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Old 10-30-2009, 08:27 AM   #12
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Quote:
Originally Posted by NewHeart
Quote:
Originally Posted by ScottyDaQ
You don't need the water pans. They won't add any moisture to the product.
But they WILL add temperature stabilization, a very important consideration in a kettle.
Ture. Really the only reason to put it in there, plus it catches the drippings so your grill is easier to clean
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Old 10-30-2009, 08:31 AM   #13
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Make sure to mark your brisket before you cook it...it will make it much easier to cut across the grain.....
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Old 10-30-2009, 10:43 AM   #14
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Quote:
Originally Posted by Fryar Tuck
Mark it? How?

(Now I know why it says NOOB under my name...)
Make your first cut into the meat across the grain on the flat of the brisket. Much easier to see the grain of the muscle before it's cooked than after.

Here's a pick of one I cooked up this past winter for practice. This is a whole packer and I cut the whole tip off. Cut side on the left, tip to the right side. I used the tip for either taste testin or chop and put in with the point to make burnt ends. I've since started to only cut through 2/3rds the way through.



Have fun on the cook!
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Old 10-30-2009, 10:51 AM   #15
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Good luck.
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Old 10-30-2009, 07:01 PM   #16
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Just like shores said...you can cut the tip off for a cooks treat or just go 2/3 of the way thru...
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Old 10-30-2009, 07:05 PM   #17
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I cook whole packers so I make a cut on the point end in the shape of an arrow pointing toward the flat that tells me where to cut across grain. Even after seasoning and cooking, the gash I cut still points toward the angle I want to cut.
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