Brisket

[ALX]

No sir u assumed because it was 5 lbs that it was a flat :p it said full brisket on the package. Thats the only reason i bought it.

5 pounds..

[cowleyms]

yea it didnt say brisket flat it said full brisket i was like wtf baby cow or somethin

[cowleyms]

Ok 1915 10lbr on the smoker will probe at midnight to see where the temp is hovering.

[BBQ Engineer]

Only a full brisket if it has flat and point...Ain't seen the other side, but no point on what shows...They could have labeled it wrong. If you don't have a lot of experience identifying the flat and the point (not insinuating anything...just don't know about your experience level), here is a good tutorial on identification. My guess is flat.

http://www.virtualweberbullet.com/brisketselect.html

[cowleyms]

Well theres a very good chance it is just a flat.. I am very noob on briskets It doesnt look like any brisket I have ever seen Oh well it is what it is. I am still smoking it its at 158

[Richtee]

Well theres a very good chance it is just a flat.. I am very noob on briskets It doesnt look like any brisket I have ever seen Oh well it is what it is. I am still smoking it its at 158

Crack a beer and rent a movie...

And HANG IN THERE!

[cowleyms]

I dont drink brother but I am watching chopped and my maverick :p

[Richtee]

I dont drink brother but I am watching chopped and my maverick :p

I tried that not drinking for a couple years. Prolly should try it again, but it annoyed me.

Remember- a watched pot never boils... get "Animal House" out... and the brisky will be done

[BBQ Engineer]

Heck yeah man, stay after it...point or not, it is still some delicious looking beef! Nothing like beef outta the smoker IMHO. Keep them pics coming too.

[cowleyms]

getting excited its at 182* now question if i am slicing it for burnt ends do i need to rest it first or just cube away the second it comes off smoker?

[BBQ Engineer]

Hey CowleyMS,

If you are making burnt ends, they are typically made from the point as it has more fat that needs to render out. I would separate the flat from the point at this time (if it has a point), cube them up in 1 to 1 1/2 inch cubes and back into the smoker to complete the rendering and smoking. Some people will also hit it with a little more rub and then sauce near the end.

[cowleyms]

Ok so the 5lbr just came off at 0015 only 12 hours after i put that sucker on. I pulled at 150 foiled and took it to internal of 195 in some parts and 208 in others. Most of it felt like butta and some parts not so much. Rested on counter for an hour and here is what I did.

After Resting



Pulled out the Brown SUga, Rub, and BBQ sauce



Cubed it up



SHowing the smoke ring



all cubed, tossed and going in fridge until the big brisket gets to like 190 then ill throw these lil suckers on for an hour or so to heat through and caramelize the sugar and bbq sauce.



I did taste test and OMFG you guys were right MAN CANDY!!!!!

[Fishawn]

Yeah man...... That's what I'm talking aboot

[Wingman]

Now that looks like a damn fine Yoder smoke ring!

[1Cavman]

Nice lookin brisket.
Love that smoke ring