WELCOME TO RIVER DAVES PLACE

Brisket help

sixdays

La Flama Blanca
Joined
Apr 2, 2008
Messages
411
Reaction score
278
Maybe the flat and point already separated? I’d just cook it like any full packer if that’s the case...
 

Kachina26

Inmate #RDP158
Joined
Sep 28, 2007
Messages
5,849
Reaction score
5,098
Maybe the flat and point already separated? I’d just cook it like any full packer if that’s the case...
That's kind of what I was thinking. It's only 4 pounds though.
 

shunter2005

Well-Known Member
Joined
Mar 3, 2015
Messages
977
Reaction score
947
Hard to tell, but it looks like they separated the top plate and placed it underneath. I would probably separate them out to smoke them, but that's just me. Good luck..
 

sixdays

La Flama Blanca
Joined
Apr 2, 2008
Messages
411
Reaction score
278
If I recall, our brisket from Joel was smaller too. Still came out great!
 

wash11

Well-Known Member
Joined
Jan 24, 2011
Messages
1,945
Reaction score
4,092
Just opened up my brisket package from @wash11 , I don't recognize the cut. I am not sure how to go about cooking it as it's not cut like a normal brisket. There's 2 pieces netted together.
Leave netted and cook based on weight and desired finish temp and it'll be fantastic.

Years ago, we would do packer style briskets in our cut list which meant a lot of cutting and trimming on your part. The first time our current butcher showed us what she could do with a brisket we were sold. It's just one of several tweaks we've made to perfect what we offer over the years.
 

DB / HAV

Well-Known Member
Joined
Mar 26, 2013
Messages
683
Reaction score
1,002
I usually open it up, rub the seasoning on all areas and if it will lay flat, smoke it like that. Low and slow about 225. I use the digital temp probes from Weber i grill. Perfect every time. Take some after pictures
 

Kachina26

Inmate #RDP158
Joined
Sep 28, 2007
Messages
5,849
Reaction score
5,098
Leave netted and cook based on weight and desired finish temp and it'll be fantastic.

Years ago, we would do packer style briskets in our cut list which meant a lot of cutting and trimming on your part. The first time our current butcher showed us what she could do with a brisket we were sold. It's just one of several tweaks we've made to perfect what we offer over the years.
Left the net on, seasoned and popped it in the pellet pooper at 250*.
E0CBE0DA-DF87-48E8-A6AA-04CEF0E6FA28.jpeg
4F8162CE-475B-420F-B2CE-1013DAC7104A.jpeg
 

Drew

Well-Known Member
Joined
Oct 13, 2015
Messages
149
Reaction score
246
Haven’t had much luck smoking bacon low and slow. Or veggies either. They get a creosote taste. Really need to see this brisket. Could have at least shown us the bark before you wrapped it 👀
 

sixdays

La Flama Blanca
Joined
Apr 2, 2008
Messages
411
Reaction score
278
Haven’t had much luck smoking bacon low and slow. Or veggies either. They get a creosote taste. Really need to see this brisket. Could have at least shown us the bark before you wrapped it 👀
bacon can be tough. It goes from floppy to burnt quickly. I either do it at 250 and crank it at the end or 400ish and watch it closely from the 20 min mark on.
 

Kachina26

Inmate #RDP158
Joined
Sep 28, 2007
Messages
5,849
Reaction score
5,098
Haven’t had much luck smoking bacon low and slow. Or veggies either. They get a creosote taste. Really need to see this brisket. Could have at least shown us the bark before you wrapped it 👀
My bad.
 

Drew

Well-Known Member
Joined
Oct 13, 2015
Messages
149
Reaction score
246
I know it’s cooked low and slow but that brisket has got to be done by now hahaaa. Let’s see it
 

Kachina26

Inmate #RDP158
Joined
Sep 28, 2007
Messages
5,849
Reaction score
5,098
Sorry fellas, no money shot. I started this way too late in the day. I thought sure being a small cut it would have taken less time. I hadn't eaten all day, pulled it to rest at 8:15. We were super hungry, I cut it up and chowed down.
C690363B-DE47-499B-9B47-99F594BB4245.jpeg
 

Carlson-jet

Not Giving A Fuck Is An Art
Joined
Dec 19, 2007
Messages
7,676
Reaction score
7,739
Never ask a man how his meat tastes, unless you want to get yore feet wet. LOL
 

paradise

Spooner
Joined
Feb 19, 2008
Messages
3,416
Reaction score
1,682
Leave netted and cook based on weight and desired finish temp and it'll be fantastic.

Years ago, we would do packer style briskets in our cut list which meant a lot of cutting and trimming on your part. The first time our current butcher showed us what she could do with a brisket we were sold. It's just one of several tweaks we've made to perfect what we offer over the years.
This, cook it wrapped and it will turn out awesome. :)
 

Done-it-again

Well-Known Member
Joined
Apr 3, 2016
Messages
4,348
Reaction score
3,825
Suppose to cut it long ways?
on a tri tip yes, it would be width ways.

On a brisket, sometimes you need to cut in different directions because the grain changes.

always cut apposite of the grain.
 
Top