Moist Brisket

[Herk7769]

GMG Davy Crockett Acme Brisket.
Just a small flat.
So good ...

[DavidBo]

Originally Posted by Herk7769

GMG Davy Crockett Acme Brisket.
Just a small flat.
So good ...

Oh so we're doing pictures now? Well I'll play. This is one of my better ones from a Masterbuilt smoker. Briskets can be hit or miss, this one was a hit.

[Iwannacamp]

You guys are better than me....I never get mine to slice.

[cavie]

Originally Posted by BandJCarm

Haven't seen one that small or cheap. But I admit I'm a novice. I'll keep looking.

bought 2.5 lbs at Publix today.

[cavie]

Originally Posted by BandJCarm

There's two of us. I don't need to buy $100 worth of meat just to learn how to cook brisket, when I'm very likely to fail. That's expensive, to me. I realize the $/lb. might be ok.........if I could buy 5 lbs.

P.S.
I've not seen a brisket anywhere for less than $65.00.........but I'll sure keep looking!

2.5 lbs $18.00 Publix today

[polishdon]

I made the mistake of cooking a couple Waygu briskets last year for competitions. The difference in tenderness and taste is very evident, but at $120+ per brisket, it's not something I want to pay for to practice or just eat at home.

[TitanMike]

Originally Posted by Iwannacamp

You guys are better than me....I never get mine to slice.

I solved all my smoked meat slicing problems. Bought one of these.

http://www.cabelas.com/product/Cabel...B&gclsrc=aw.ds


Since I'm the only one left in the house I still smoke large pieces of meat but use this slicer. Hams, Turkey Breast, Brisket, Pork Loin, etc, all get sliced and then vacuum sealed in 2 serving packs. I then pull whatever I need from the freezer and reheat in vacuum sealed pouches by putting in pot of water that's just the right temperature for serving. Meat thaws and warms to the right temp while still sealed and when ready to serve I just cut open the package and place it on platter or plate, depending. I package in 2 serving size so I can have a guest or just leftovers for the next day's lunch sandwich. When Family comes over I just heat more packages.

Works great for stocking the trailer's freezer when taking a trip. Vacuum sealed pouches stack well and I can get a lot of them in the freezer compared to commercially prepared meals, etc.

[CNYCamper]

Originally Posted by Herk7769

GMG Davy Crockett Acme Brisket.
Just a small flat.
So good ...

That's looks like a champion caliber smoke ring to me. Hear great things about the Davy Crockets.
I use a Weber charcoal smoker with water tray I've owned for years. Cut the cap from the flat and set the cap on the higher rack with the flat on the lower one, both fat side up. I make up a dry rub and smoke with chunks of hickory that have soaked for at least an hour. Takes about 9 hours.

[david_reaves]

Originally Posted by TitanMike

I solved all my smoked meat slicing problems. Bought one of these.

I use a similar slicer for deli meats and homemade bacon. For brisket, though, I use this (an Old Hickory 14" butcher knife). My daughters call it the "kitchen machete."

[Iwannacamp]

Originally Posted by TitanMike

I solved all my smoked meat slicing problems. Bought one of these.



http://www.cabelas.com/product/Cabel...B&gclsrc=aw.ds





Since I'm the only one left in the house I still smoke large pieces of meat but use this slicer. Hams, Turkey Breast, Brisket, Pork Loin, etc, all get sliced and then vacuum sealed in 2 serving packs. I then pull whatever I need from the freezer and reheat in vacuum sealed pouches by putting in pot of water that's just the right temperature for serving. Meat thaws and warms to the right temp while still sealed and when ready to serve I just cut open the package and place it on platter or plate, depending. I package in 2 serving size so I can have a guest or just leftovers for the next day's lunch sandwich. When Family comes over I just heat more packages.



Works great for stocking the trailer's freezer when taking a trip. Vacuum sealed pouches stack well and I can get a lot of them in the freezer compared to commercially prepared meals, etc.

My problem is that half of the slices fall apart. More like chopped beef than sliced. I nearly always serve sandwiches...so it works out. When I cook at home it doesn’t matter.

Like I said before after you trim, cook, serve a 150-200lbs of meat and trimmings it doesn’t smell good anymore or even look very appetizing. YMMV

[67L48]

[Herk7769]

I bought this:

[beavertrap]

Originally Posted by david_reaves

The key is to be sure that you have the "cap" end of the brisket. Normally that means buying a whole, or packer, brisket in a cryo-pac. The "flat" end that is frequently sold as brisket in the grocery store will never be as moist as the cap. The cap is the thicker end and is a group of muscle and fat oriented a different direction from the flat. If you get sliced brisket that is "moist" or "fatty" in Texas then it is from the point.

Here's a photo of someone's packer brisket on an BGE. Be sure to locate the grain on either point or flat and slice cross-grain. Otherwise, even the most tender brisket can still be chewy. The flat is good for sandwiches if sliced really thin, I think. Some people prefer the flat because it is lean. In competition, the slices judged are always flats and the pit masters frequently inject the flat with beef broth for moistness.

Here's a link to the original page. In my opinion, the author of the page wasted the best part of the brisket by cubing it and making "burnt ends." The point has fantastic flavor and tenderness as slices, too. But, for competition, the point often cubed and smoke a bit more.

TELL YOU WHAT BBQ: RUB IT...SMOKE IT...PULL IT!: Brisket 101

I was of the understanding (here in west Tennessee) The Flat is for the Folks. The Heel "Cap" is for the Cooks. you know first dibs.

[dbledan]

Don't know how I missed this thread before. I just use a chef's knife sharpened right before. Gets it done. I would agree that slicing the point is better but for competitions I would get zeros for turning in the wrong cut on a piece of meet. At home it would make the point go further. The point is the best part and sooo tasty.

This is an older one from October but I just did a salt and pepper only one for Superbowl and it came out just as good.

I tried wagu as well. It tasted a bit better but not 2x better than sams or Costco meat.

You guys are making my mouth water now just talking about it.

Best part of camping is smoking all day with a drink in hand and a big feeding frienzy at the end.