Thread: Sausage and Smoke Cooking

Yeah it is interesting. I use the fat as an "insulator" from the heat. And of course the rub creates a great crust on the top.
I don't gather the juices. Once I pan and cover, rest for hours, there is quite a nice puddle in the pan.

To each their own as long as the finished product is the way they like it

Up to 177 internal now and I’m thinking of going the entire cook unwrapped till the rest.
Super moist still on the outside with a very nice crust forming. Sprinted a few tiimes with apple cider vinegar.
I too opted fat up to get the most of what was on the flat flowing through on the way to the pit.
Figure another 20’ and she’s wrapped and resting.. maybe another 2 hrs? Will still have a three hr rest before serving.
Appreciate the feedback men. Y’all made a few more of these than me. Nice to know it can be frozen too tom. Wasn’t sure how a frozen brisket would be.
At the price I get these for (2.98/lb) I may buy a few next opportunity.

It gets down to 1.79 here for Memorial Day. I normally snag a few for the freezer at that time.
I also freeze meal-sized sliced leftovers with a slice of the fat on top wrapped in foil in a freezer bag.
Thaw, out of the bag, and in the oven on 150 for a while. Really good!

Mike, I'm really not one for temperatures, ther than when cooking chicken or fish.

The BEST way to know it's done, is when you an use a skewer or other object like it and it goes through the thicker part like a knife through room temp butter. Trust me brother, each piece of meat will temp differently, as each animal is different.
I litterally cook about 100+ briskets a year, and this is my go to way every time.

I usually chop that tip off as I think it's done and snack on it, Dave! Yep! It's done!
Speaking of which, slicing brisket is really important as to the taste and texture.
I cringe when someone begins slicing on the whole thing.

I run a long knife up the fat in the middle and halve it. The grains run 5 different directions on the non-fat side and at least 2 on the other.

One year we cooked the Houston rodeo cookoff. We cooked and sliced so many briskets we started putting them on the table and letting them have at it.
Like a shark feeding frenzy!

Right on Tom!! Slice only as needed, it's a meat that dries out very quickly after being sliced. And a good THIN slice is always the way to go

Always great to remember to slice at a 45' to the grain of the meat. Much more tender that way

Man, that was good!

When it was almost there, maybe 15 minutes after this, I pulled it off.
This was after resting.

And as served,, trying to keep cross grain with my slices.

Was very impressed with the lump consumption, 15 hrs, and I never refilled. Looks like I still had loads in the chamber as well. Went with genuine egg lump and it certainly imparted a great flavor in conjunction with the mesquite chunks I added.
The flat, I’d equate to like a flank steak, the point, oh boy. Super tender and such candy on the edges..
Will definitely do this up whenever I have an excuse..
Everyone loved it. And had loads. A simple dinner to celebrate Canada’s birthday.

Nice work, Mike! I shoulda bought a few of those briskets on Memorial Day!
12.65 a POUND to-day!

right you are Dave, fat side down, no sense in letting that fat wash away the seasonings. Mike no telling how much juicier the brisket would have been if you would have left most of the fat on. I only trim the glob on the separation area ,,and if the fat cap is real thick ill take it down to 1/2-1" mostly 1". and Tom you and Dave are right the slicing is an art form to if you want the best out of your meat, once I have separated the flat from the point it time to watch the grain. and after separation and wrapping for rest, cut up those burn ins and sauce them up and back on to carmelize, yummmm yummmm. Dave you must first threaten to Kill him if you tell our secret! Mike it looks great

Roy, Apple cider vinegar is better for the pork than apple juice. and truly the best way is not misting it,, set an aluminum pan in the smoker full of the vinegar. it will steam the inside and penetrate the meat better. Tc

Now see? That there is Tennessee stuff. They like that sweet sauce!