Who loves brisket?

[92xj]

I do, and have two in the freezer, what’s your recipe?🤔

And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣

i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain

So here's my question about cutting brisket. The "flat" end & the "point" end. Is it typical each part is sliced 180 degrees opposite of each other to keep the preferred cross grain cutting.
Hope that makes sense.

Separate the two. Lay the point back on top of the flat matching their grains in the same orientation and then slice.

[Boss .300 winmag]

I do, and have two in the freezer, what’s your recipe?🤔

And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣

i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain

Can’t you just post it up on this thread?

@Kc_Kracker

[Kc_Kracker]

Sure

[NOCK NOCK]

I do, and have two in the freezer, what’s your recipe?🤔

And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣

i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain

So here's my question about cutting brisket. The "flat" end & the "point" end. Is it typical each part is sliced 180 degrees opposite of each other to keep the preferred cross grain cutting.
Hope that makes sense.

Separate the two. Lay the point back on top of the flat matching their grains in the same orientation and then slice.

I've seen that done, but I like the fat and the bark left on, so it can be hard to tell which direction the grain runs.

This kind of makes sense to me, what do ya think?

[92xj]

Just leave the bark and fat on, no need to take them off. The grain runs the same way in each brisket.  Slice the edge to know the grain direction until you memorize it. That first slice is always the chefs finger food while slicing anyways, you won't lose any plating slices by doing that test slice.

[Blacklab]

Smoked brisket 🤑🤑🤑🤑

[WAElkhunter89]

Less than a month until I'm back stateside and I can't wait to try making a brisket on my BGE. Have yet to attempt a brisket on it, hope I don't mess it up 

[Kc_Kracker]

if you need help i have a friend who is medically OCD and had had one for 5 years and is literally the BGE master, and he is a great guy too!

[WAElkhunter89]

if you need help i have a friend who is medically OCD and had had one for 5 years and is literally the BGE master, and he is a great guy too!

Appreciate it Kc. I'm still getting the hang of it and trying to learn the settings for various temps on the BGE, lots of variation.

[Kc_Kracker]

Can’t you just post it up on this thread?
@Kc_Kracker

Here is one good one, a good way to tell is if it uses a binder, and at least 1/4 the material is brown sugar then it will get a good bark and seal to keep in juice. this should just cover a 12 lb brisket with no waste

    Mustard binder
    2 TBSP kosher or coarse salt
    2 TBSP coarse black pepper (i use fresh cracked pepper)
    2 TBSP smoked paprika (or regular, remember smoked paprika adds a spicy kick in case you got kids) and youll find it in the scoop yourself at winco)
    1/2 teaspoon ground cumin
    1 TBSP garlic powder
    1 TBSP onion powder
    1 cup brown sugar
     mix well

Rub with mustard, then cover well with rub, smoke fat cap UP and personally i trim mine to no more then 3/8" thick (extra fat just makes it cook longer), and i smoke at 225-250 til it hits an IT of 160 (the stall) then i bump it to 275, and run it til it hits 193 on the nose and i take it out and eat, remember brisket gets cold fast. as for chips or smoke i do a thin smoke so the beef doesnt get bitter and i only run chips for the first 2 hrs after that its really pointless once bark is formed.

If that doesnt get you one hell of a impressive start then you can punch me  If you need anymore help just ask!

[Kc_Kracker]

if you need help i have a friend who is medically OCD and had had one for 5 years and is literally the BGE master, and he is a great guy too!

Appreciate it Kc. I'm still getting the hang of it and trying to learn the settings for various temps on the BGE, lots of variation.

yes and once they hit a temp he said they dont come down fast at all

[Boss .300 winmag]

Can’t you just post it up on this thread?
@Kc_Kracker

Here is one good one, a good way to tell is if it uses a binder, and at least 1/4 the material is brown sugar then it will get a good bark and seal to keep in juice. this should just cover a 12 lb brisket with no waste

    Mustard binder
    2 TBSP kosher or coarse salt
    2 TBSP coarse black pepper (i use fresh cracked pepper)
    2 TBSP smoked paprika (or regular, remember smoked paprika adds a spicy kick in case you got kids) and youll find it in the scoop yourself at winco)
    1/2 teaspoon ground cumin
    1 TBSP garlic powder
    1 TBSP onion powder
    1 cup brown sugar
     mix well

Rub with mustard, then cover well with rub, smoke fat cap UP and personally i trim mine to no more then 3/8" thick (extra fat just makes it cook longer), and i smoke at 225-250 til it hits an IT of 160 (the stall) then i bump it to 275, and run it til it hits 193 on the nose and i take it out and eat, remember brisket gets cold fast. as for chips or smoke i do a thin smoke so the beef doesnt get bitter and i only run chips for the first 2 hrs after that its really pointless once bark is formed.

If that doesnt get you one hell of a impressive start then you can punch me  If you need anymore help just ask!

Thanks Kc.

[Kc_Kracker]

NP