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Old 01-03-2010, 03:53 PM
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Default Basic Brisket Tutorial

Hey guys, let's see if we can use this stuff and other folks' additional info to get our Brisket tutorial.......................................... ...............


Brisket Packers are hard to come by for some, and easy for others.A good reliable butcher should be able to steer you in the right direction if he cannot get you one. I use black canyon certified angus, CHOICE briskets. I have tried a few other suppliers or butchers in the past, but I have been very happy with my results from these wonderful pieces of beef.
One of the first things I do when planning a brisket smoke, is to buy my packer early and let it rest/age in the cryo for 2-3 weeks. It is important to know the packing date to avoid having a spoiled brisket on your hands after you open it. I have "wet aged" packers for 4-5 weeks before. I do honestly believe it makes a difference.

Open the cryo, do the smell test,and lay it out on a nice sturdy table, I like to use this full sheet SS baking sheet.



There is a small area along the side that has a discolored(grey) colored meat. I am pointing to it with the knife tip. I like to slice that off.



I just think it makes it look better and I don't need that little piece os grey meat on there.
The next thing I do, is "core out" the hard nugget of fat on the same side of the meat(opposite of the fat cap side).



It takes a little practice, but when you cut into it shallow a couple times, and get ahold of it, just pull on it and it almost peels out. You don't need to get it all out, but I try to get as much as I can.Some folks do not trim their packers much at all, and thats fine too. I want to introduce my rub to as much of the surface of the meat as I can.



With that chunk of fat removed, look at the rest of that side of the brisket, I don't usually remove any of the thin fat off the flat, its gonna cook off .



Now flip it over and trim some of the fat cap off a bit. I like to leave 1/4 to 3/8 of an inch on the flat. That fat is a different texture and a sharp knife is very helpfull.



In this pic, you can see how much I trimmed off, and the pile of fat in the corner. If you have a lot of winter birds, this suet is great for them. This packer was 14.8 lbs when purchased, and I would estimate I trimmed 1 1/2 to 2 lbs off it.



Now would be a great time to inject this packer with your favorite marinade or baste fluid. I always slather my briskets with Whorshy sauce, sometimes the regular, and other times the "thick" sauce. I do both sides and rub it in good.



I like to let it sit for a few minutes, and then apply my rub, and I use alot of it. I buy it from Bubba in 5 lb bags. I only use it on brisket.



I wrap the prepared packer in plastic wrap and refridgerate over night!



If I am cooking onsight for a party or special event, I will prepare many briskets this way and then they are ready to go when I get to the site. For competitions, we are allowed to trim, but can add nothing to the meat, and to save myself any grief or questioning from the meat inspector, I just leave it in the cryo, and trim/inject, and rub at the event.

That takes care of the prepwork, a very important part of a good brisket smoke.
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Last edited by Richtee; 01-03-2010 at 11:06 PM.

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