First brisket

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First brisket

Postby Alice's Restaurant » 30 Dec 2010, 21:35

Hi again Forum

Today we smoked an 8 pound brisket (point end)--left 1/4 inch fat cap
10:30 am put the meat on the smoker fat side up until it reached 170F
6:30 pm foiled it until it reached 185F
7:30 resting time, still in foil
8:45 dinnertime

We kept the grate temperature at 225F throughout

Came out nice and tender but it wasn't moist enough. I was concerned that it was too lean -- I've used brisket a lot for pot roasting and this one did not appear to have enough fat running through it. We didn't bother with injecting it; just used a rub.

Would love to know where you all go for your brisket... pls can you recommend a butcher or other supplier..thanks

Alice and Kelvin

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Re: First brisket

Postby All Weather Griller » 31 Dec 2010, 15:32

Hi Alice,

I tend to get mine direct from the Farmer, I pick my beast two weeks before slaughter and collect 5 weeks after.

I suppose it depends in your location, my butcher is www.banksbeef.com

I do tend to inject and If its lean I would put about a half 330ml can of cherry coke in the foil. The resting period is important too. Also for BBQ I tend to cook it to a higher temp.

Still, it's your first brisket and it looked pretty nice too.

Beerz Adie
All Weather Griller
 

Re: First brisket

Postby Alice's Restaurant » 31 Dec 2010, 16:35

Thanks Adie...appreciate your comments.

How high do you cook to before you foil and then how high with the foil.

Thanks Alice
Alice's Restaurant
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Re: First brisket

Postby Mike_P_in_Tucson » 01 Jan 2011, 16:48

The 170 before foilings is about right. I would keep it on until it reaches 200, then wrap it (I just use foil and either several layers of newspaper or towels). I pull the point and slice the flat.
Mike_P_in_Tucson
 


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