Brisket

[bigdub257]

Another question for the experts.  I picked up a very large brisket (23 pounds) at Costco a while back and am going to smoke it on the Traeger for Fathers Day.  My question is this:  One end is very thick, probably 8 inches, and it tapers down to a thickness of around 1 inch.  Obviously the thinner end is going to be done first, so do I cut it off  when done at 200 ish degrees and get it resting while leaving the thicker end on the smoker or in the oven until it reaches final temp?  I want to have these ready to eat around 5:00 p.m.  My preliminary plan is to put it on the smoker around 10:00 p.m. Saturday night at 200 and let smoke overnight, then turn the temp up to 225 around 7:00 in the morning and hopefully have all of it resting in a cooler by 2-3:00 p.m.  My other thought is to just cook the thicker end and save the thinner end for another occasion.  Thoughts on this?

[Jolten]

I would separate it up.

https://www.google.com/search?q=separating+brisket&oq=separating+brisket&aqs=chrome..69i57j0l4.14269j0j7&client=ms-android-verizon&sourceid=chrome-mobile&ie=UTF-8#

[The scout]

I wouldn’t separate it. For one when you slice into the brisket you lose a lot of juice, and it won’t seem as over done. I  have never cut it off and it always turns out good.

[Tenkara]

I wouldn’t separate it. For one when you slice into the brisket you lose a lot of juice, and it won’t seem as over done. I  have never cut it off and it always turns out good.

I wouldn't  either,  I've done a few that were16-17 lbs and they turned out great.

[Stein]

I agree, don't cut it.  Depending on your smoker, there is usually a hot spot and you can point the thicker end that way and have the thin end (point) in a cooler spot on the grill.

[bigdub257]

Ok, so if I leave it whole just temp probe the thickest part and pull it when that reaches 200 -205?  I plan to wrap in foil and towels and place in a cooler for at least a couple of hours before serving.

[Jpmiller]

You guys should be Corning those briskets! If you think you like corned beef you wait until you try one you corned yourself. Unbelievably good and easy too. A lot harder to screw up too.

[Tenkara]

Ok, so if I leave it whole just temp probe the thickest part and pull it when that reaches 200 -205?  I plan to wrap in foil and towels and place in a cooler for at least a couple of hours before serving.

Yes, this exactly what I do expect i pull mine between 198-201, it will stay plenty warm in a cooler wrapped in towels.

[ctwiggs1]

Thanks for the advice gents.  Today’s round turned out great.

[Caseyd]

What’s everyone’s favorite seasoning/method?

[KFhunter]

What point do you guys pull to wrap? 

Curtis

I pull it when the thermometer slides in the right way.

if its firm to push in...it needs more time

If its like warm butter, bit too long!





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[The scout]

What’s everyone’s favorite seasoning/method?

For brisket I just do salt and pepper, maybe some garlic salt. Try and wrap around 155-160 but sometimes the temp will stall at 150 or so and then I wrap, the last couple I have done I season it a couple days prior to smoking and inject with beef broth, pull it when the internal is from 202-205 let rest for 2-3-4 hrs and it will be dialed. 2hrs very minimum on the rest time.

[Caseyd]

Brisket went in this am.

Had to split it up like jolten posted as it wouldn’t fit in the Bradley. Little concerned with moisture retention with the muscles separated. Might of trimmed a little heavy also  my hands just started moving and processing

[WSU]

I've tried a dozen different ways to season it and have never noticed that large of a difference.  It all ends up tasting like smoked brisket with little taste of the seasoning.

[HUNTINCOUPLE]

I've tried a dozen different ways to season it and have never noticed that large of a difference.  It all ends up tasting like smoked brisket with little taste of the seasoning.

That's what I found with ribs as well.