Brisket Help 911

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Airboss

Senior Cook
Joined
Jan 4, 2005
Messages
205
Location
Bradenton, Fl.
Problem: I brought home a 11 lb brisket (whole packer) It is approx 2 inches longer than my 15 in grill grate. I can't imagine how I'd cut 2 inches of this thing without ruining it. I've heard you can "fold" it under until it cooks itself smaller. Also hard to imagine while its still in the cryovac. Advice please. Oh, you might be tempted by the obvious "next time bring a tape measure" suggestion. I already know that.
 
Airboss said:
Problem: I brought home a 11 lb brisket (whole packer) It is approx 2 inches longer than my 15 in grill grate. I can't imagine how I'd cut 2 inches of this thing without ruining it. I've heard you can "fold" it under until it cooks itself smaller. Also hard to imagine while its still in the cryovac. Advice please. Oh, you might be tempted by the obvious "next time bring a tape measure" suggestion. I already know that.

AB, you can do it either way. Both ways turn out great. I've started separating my briskets prior to cooking lately and perfer the results. Here's an example of both to help you decide. Good luck!

Separated Brisket
Sliced Flat
Folded Brisket
Folded Brisket after shrinkage
Sliced Folded Brisket
 
Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
 
Airboss said:
Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
What was the Dizzy Pig site you were refering to...?
 
The Joker said:
Airboss said:
Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
What was the Dizzy Pig site you were refering to...?


www.dizzypigbbq.com
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Rich Decker said:
We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning.

Rich Decker

a few briskets

http://www.lostnationvt.com/images/DCC05_06.jpg

http://www.lostnationvt.com/images/DCC05_01.jpg

Rich,
Your links don't work buddy.
 
Finney said:
Larry... You forgot to show the "FOILED" brisket picture.

You big cheater. #-o =D> :)

I didn't forget Finstigator, didn't really see the need in it. :winkie:
 
Larry Wolfe said:
Rich Decker":1s30sq4l]We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning. Rich Decker a few briskets [url="http://www.lostnationvt.com/images/DCC05_06.jpg said:
http://www.lostnationvt.com/images/DCC05_06.jpg[/url]

http://www.lostnationvt.com/images/DCC05_01.jpg

Rich,
Your links don't work buddy.[/quote:1s30sq4l]
This is the link for the group of pictures. I cooked this last May at Doylestown Country Club the day before Bristol PA. It was 6, 18 pound packers and 16 pork butts. At the golf course I cooked 50 slabs of ribs. You can see how I trim the briskets to expose the grain. I don't know how to post individual pictures.

http://www.lostnationvt.com/dcc05.htm

Hope this works.

Rich Decker
 
They worked that time! Great pic's and website! Do you compete at the comp in Annapolis MD every year? Do you have any info for it next year? My parents live out on the Eastern Shore and I'd like to come by next year.
 
Larry Wolfe said:
They worked that time! Great pic's and website! Do you compete at the comp in Annapolis MD every year? Do you have any info for it next year? My parents live out on the Eastern Shore and I'd like to come by next year.

Thanks Larry, The contest that was at Kent Island in 2004 was moved to Wesminster MD for 2005. It wasn't a very well run contest and I am surprised it survived.

There is a nice contest in Salisbury MD and I probably will compete in it again next season. It is about 550 miles from my house but it usually is pretty early in the season and I am motivated to drive after the long winter. If I do this correct here is the website.

http://www.porkinthepark.org/

Rich Decker
 
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