The BBQ and Smoking Thread

[ExtraSlow]

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I’m assume flat and plate are different words for the same part.

I have always hear them called flat and point.

@ercchry is this was you are saying, or what?

Also, I'd assume I can't skimp on the rest period on a big cut like this. Two hours in the cooler good? Final interior temp for "costco prime"? I'd assume a touch higher then the wagu brisket @killramos did? I'm probably aiming for eating around 5pm, so into cooler around 3pm. Shit, I'll be putting this baby on early enough to get to bed at a good hour. Although may need to reload chips into smoker. Actually, for sure will.

[ExtraSlow]

Also, I think the last brisket I did was the absurdly skinny and lean tiny one. I'd assume everyone recommends that I separate the flat and the point for this cook. No benefit to leaving them together?

[killramos]

I would leave them together if you can at all manage it without completely plugging airflow in your smoker.

[R-Audi]

Without digging back into everything.. what are the basics of smoking a brisket? I have one thats been in my freezer for a year or so.. hoping its not wrecked. Never done one before.

[dj_rice]

No Frills was selling some pork picnic shoulders for $1/lb so I grabbed one. I don't have a smoker. Just a BBQ and stove. Any suggestions on how to cook it? Thinking of just slicing it up and doing stir frys

[ercchry]

So in Canada a “packer brisket” is technically the point, flat, and plate... I have only ever got one like this once and it was from Balzac meats. When you said it was HUGE and over 20lbs, this is what I’m picturing you also purchased. You would want to cut roughly where a normal briskets ends and separate the plate and flat and cook as two pieces. If you have an American style packer (which is much more popular) don’t hack it up. Cook the whole thing. To serve it’s easy to then separate point and flat, pull when flat is 203, point will be a little under. Toss cooked point into a food saver and freeze. Reheat in sous vide... or turn it into burnt ends

[ExtraSlow]

Okay, that sounds like what I have. Point, flat and plate. Cutting plate off works for my length requirement.

[Strider]

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No Frills was selling some pork picnic shoulders for $1/lb so I grabbed one. I don't have a smoker. Just a BBQ and stove. Any suggestions on how to cook it? Thinking of just slicing it up and doing stir frys

Do you have a pressure cooker or a slow cooker? If not, you're have to babysit it on the stove or in the oven for a nice long braise.
Pulled pork or Serious Eats pork chile verde

[cyra1ax]

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So in Canada a “packer brisket” is technically the point, flat, and plate... I have only ever got one like this once and it was from Balzac meats. When you said it was HUGE and over 20lbs, this is what I’m picturing you also purchased. You would want to cut roughly where a normal briskets ends and separate the plate and flat and cook as two pieces. If you have an American style packer (which is much more popular) don’t hack it up. Cook the whole thing. To serve it’s easy to then separate point and flat, pull when flat is 203, point will be a little under. Toss cooked point into a food saver and freeze. Reheat in sous vide... or turn it into burnt ends

Provided ExtraSlow got the Costco one(which I think he did), they look like this:


Additionally, if anyone's looking for this at Costco, Crossiron and Beacon Hill both have them.
Trager branded Hickory chips were also $20 for the bag.

[ExtraSlow]

Yeah, I got the Costco brisket. Got the largest one they had, which was $91. If I end up with some overcooked ends I have lots of uses for that, like chili.

[ExtraSlow]

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So in Canada a “packer brisket” is technically the point, flat, and plate... I have only ever got one like this once and it was from Balzac meats. When you said it was HUGE and over 20lbs, this is what I’m picturing you also purchased. You would want to cut roughly where a normal briskets ends and separate the plate and flat and cook as two pieces. If you have an American style packer (which is much more popular) don’t hack it up. Cook the whole thing. To serve it’s easy to then separate point and flat, pull when flat is 203, point will be a little under. Toss cooked point into a food saver and freeze. Reheat in sous vide... or turn it into burnt ends

Yeah, so I got a little excited when trimming some of the hard fat, and separated the flat and point. Also, on close inspection of the two pieces, I don't think I have the plate on there. Now I can see the pieces individually, they look like normal, albeit large, flat and point cuts.

Of course, your advice to NOT separate the two cuts was smart, and I now regret not following it. I have too much thin stuff. I also got far too excited trimming fat and definitely cut too much off. Oh well, I have a use for overcooked or dried out bits. They are excellent in chili, which I'm cooking soon.

Before unwrapping, trimming and separating:


Went from 9080g total weight to 5472g. Some of that was liquid in the plastic wrap.

Pics of trimmed flat, looking regular to me.

[ercchry]

Yeah, no plate for sure... the plate doubles the length basically

[ExtraSlow]

it's still "long" but maybe 17 inches for the flat now it's all trimmed. Hard to fit in a 14 inch wide smoker . . .

Oh well, half the reason I do this style of cooking is for the adventure. I feel like once I know what I'm doing it'll be boring.

[phreezee]

6am Mother's Day Costco brisket for me as well.
Apple cider vinegar brining.
Fat cap up.
225F (Hi Smoke setting) with water can.
Butcher paper wrap at 6-8 hours.
Dinner at 7pm

[ExtraSlow]

You run 225 the whole way? Neat. I've heard of people doing 275 the whole way too. I haven't tried yet.

[ercchry]

Some guys swear by high heat smoking... i’ve Never had luck trying it. Old faithful 250F at grill for me. Just so easy to maintain

[phreezee]

I tried 250 last time and it was a touch dry. That was with foil.
So this time 225 + paper. Hopefully it works out.
Rain forecasted for Sunday now though

[90_Shelby]

I'm curious what others think about cutting all of the fat off in regards to keeping the meat juicy and moist. Personally, I don't cut any off and I try to pick the piece with the most fat on it. Additionally, when I get meat from Master's I always ask for extra sheets of fat which I will lay over the brisket, again to ensure i keep all the moisture in it. Not to mention, that's where a lot of the flavour comes from.

Thoughts?

[ExtraSlow]

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I'm curious what others think about cutting all of the fat off in regards to keeping the meat juicy and moist. Personally, I don't cut any off and I try to pick the piece with the most fat on it. Additionally, when I get meat from Master's I always ask for extra sheets of fat which I will lay over the brisket, again to ensure i keep all the moisture in it. Not to mention, that's where a lot of the flavour comes from.

Thoughts?

Well, fat is what makes these cuts juicy, and over an extended cook time, you do loose a lot of fat, so more is better, up to a point. If there's a thick enough layer of fat, the smoke won't be able to get past it and into the meat itself. Also, by the time you are eating it, most people want the fat layer to be very thin or nearly invisible. I can understand the argument for not trimming much fat. Don't be like me and just get into some kind of meditative trance and trim off all the fat. That's stupid.

Got everything started this morning at 3:25 AM. I like to ramp up the heat settings to maximize the smoke output from my electric smoker, otherwise it acts too much like an over. I did 150-180-225, and things are progressing nicely. I think I'll be done early, but that doesn't bother me. If I stall too hard, it's really easy to bump to 250 or 275 to power through.

[killramos]

Smoke won’t penetrate the fat cap.

It’s the marbling that you really want.