Brisket help

[Kachina26]

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.

 

[sixdays]

Maybe the flat and point already separated? I’d just cook it like any full packer if that’s the case...

 

[Kachina26]

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]

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]

If I recall, our brisket from Joel was smaller too. Still came out great!

 

[wash11]

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]

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

 

[Desert Whaler]

Gawd that looks like serious quality meat. . . iI'm sure whatever you do, it's gonna be insane!

 

[Kachina26]

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*.

 

[Kachina26]

Sides prepped.

 

[Kachina26]

165 and wrapped.

 

[DLC]

Oh boy that looks good! Post up when you pull it and plate it.....

 

[Drew]

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]

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]

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.

 

[TITTIES AND BEER]

Wellllllllllllll

 

[Drew]

I know it’s cooked low and slow but that brisket has got to be done by now hahaaa. Let’s see it

 

[WYRD]

Only in a barbecue thread could a man beg to see another man's meat without it sounding odd.... That said let's see it k26

 

[Done-it-again]

By the timing of the pics. I think he just finished eating.

 

[wallnutz]

Hopefully he is in a food induced coma

 

[DILLIGAF]

Tick tock tick tock

 

[Big B Hova]

Smoke a tri tip that turned out amazing yesterday.

 

[Kachina26]

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.

Bacon turned out nice.

 

[Kachina26]

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.

 

[Drew]

Smoke a tri tip that turned out amazing yesterday.

View attachment 975220

Cut against the grain

 

[Done-it-again]

X2

I’m sure there was a lot of chewing

 

[Big B Hova]

Cut against the grain

Suppose to cut it long ways?

 

[Carlson-jet]

Never ask a man how his meat tastes, unless you want to get yore feet wet. LOL

 

[paradise]

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]

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.

 

[Luvnlife]

W

Smoke a tri tip that turned out amazing yesterday.

View attachment 975220

What temp did you pull that at.

 

[Big B Hova]

W


What temp did you pull that at.

I don't use thermometers. I just poke the meat and wait for the right feel. LOL

 

[SBMech]

I don't use thermometers. I just poke the meat and wait for the right feel. LOL

I have never used a thermostat. Always by feel and mental time cooked.

 

[SBMech]

Cut against the grain

X2

I’m sure there was a lot of chewing

Suppose to cut it long ways?

So how do you make it stay put when you are chewing? ROFL.