No never have. Doesn't seem necessary. One thing I started a a few years back is smoking my briskets fat cap down. This protects the good side of the meat and it turns out great.
Smoking Meat Questions and Discussion
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Use a “sealer” rub with olive oil and then brown sugar. It will make a carmelized “seal” on it. Then I run seasoning on it.
I split the fatty from the flat. Put the fatty on top with fat up. The flat a shelf below. Let that fat melt and run down on the flat and hold juiciness. I’m also a little weird whereas I don’t trim much at all, just score it some. Yes, I fight fires, but the end product is worth it.
Most people love the fatty, I like flat as it’s leaner and gets more smoke flavor into it. I will also pull it a smidge before the fatty as it does cook faster.
I've used Golden Cure from Todd's BBI. Follow the directions and soak in water for 24 hrs. Smoke to desired temp. Usually comes out pretty mild.
Also, to touch on trimming since you mention "trimming slightly". I'd highly recommend watching a couple youtube videos on trimming brisket (backyard trim not competition trim). Thick hard fat will not render and will do nothing for the final product. If you've got a regular packer brisket, you will end up trimming more than you think.
I'm doing a brisket flat tomorrow on the Traeger. I usually rub and inject with stuff. I smoke at 225 and wrap at 160 with foil and finish. I did one where the injection I used was a mixture of beer, butter, and rub and it was really solid. Also have done beef broth that was solid too. Many people say foil ruins it because it steams it and some say it is cheating, but it always turns out super juicy and cooked to my liking!
The place you buy the brisket from is HUGE. I have a “meat shop” place I usually buy from and it’s always solid. I bought one from fareway once……..that was a monster mistake. The meat place trims it down to a little more than you want, the fareway one was a lot of trimming.
Probably why I first said I don’t trim much, the really heavy stuff is already gone compared to the fareway one.
One way to get a light bark is to foil at 160 and take it off at 180ish. You have killed the stall and it will put a slight bark to the outside then.
I only buy whole packers that have a soft fat cap vs hard tallow fat. I've gotten much better selecting briskets
I make an Oklahoma Joe's knock off rub recipe.
I separate and foil wrap at 165. Then take it up to 206-208.
Rest for 45 minutes or preferably more.
I capture all the juices from the foil and never had a need to inject. This Au Jus is great for reheating it too, keeps it really moist
Crap, now I need to go get a brisket cuz my mouth is watering.
I make an Oklahoma Joe's knock off rub recipe.
I separate and foil wrap at 165. Then take it up to 206-208.
Rest for 45 minutes or preferably more.
I capture all the juices from the foil and never had a need to inject. This Au Jus is great for reheating it too, keeps it really moist
Crap, now I need to go get a brisket cuz my mouth is watering.
I’ve gotten pretty good at separating the flat and point before putting it on the smoker. Plus it really cuts down the cooking time.
I got talked into it, not brisket but had some pork butts that need to be done so I set them out to thaw.
Nice. I've done it both ways but man for some reason getting them separated is just a pain for me. I'm always off just a little with my cut. I just do the whole thing anymore.
Once trimmed, look for where the thickness of the brisket changes. The flat is pretty uniform and once the cut starts to thicken, give it about an inch or so, then slice in a parallel line with the flat.
When it comes time to cut the point make a cut 90 degrees (perpendicular) to your first cut. Then cut one inch thick slices, cube, apply your burnt end magic, and enjoy!
BIL in Fort Worth helps cook up to 25 briskets once a month. The flats they have there are at least two inches thick on the ends.
Can’t remember what the best plan of attack here is. Put it on a little after 5AM at 180. Been running closer to 200. Flat is 117 and point is 92. Is this a concern? I’ve only done a handful of briskets and they’re often separated or done just the flat. I’m not like you high rollers.
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Where do you all buy your briskets from? I typically buy meat from Fareway or Sam’s, but do you go to a butcher directly to get the exact cuts you want?
I was given the one above. But I have a buddy that’s a butcher. I make sure to be extra nice to him.
I buy mine from Louie’s in clear lake. He is a meat shop. Has other stuff but truly is a better end meat counter. It costs more you think but he has stuff trimmed better and if you have questions he will give advice and walk through it with you. I did fareway one time and it was a step down from Louie’s. I had to do a lot of trimming.
The point will be slower than the flat. It’s a fatter piece and usually has more fat inside. They will hit close enough, will pull the flat around 200-205 and the point around 195.
A brisket you HAVE to let it rest. Get a couple beach towels and a cooler. When it’s done, it goes into the cooler for an hour wrapped up tight.
