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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, Mar 24, 2020.
16 lb brisket. Trimmed at least 1.5 lbs fat. Gonna be good.
This is why you don’t smoke a whole brisket in one piece.
Why don't you smoke it on in one piece
My local Kroger advertisement said Brisket or Pork Loin, of course it was pork loin they had out.
I was not happy, I'm already loaded up with pork.
They sold so many briskets they ran out in 2 days. Sub then with pork loin and ribs.
IT difference between the flat and point is 35 degrees after 4 hours. You'll either under cook the point, or ruin the flat.
Gotcha. Do what did you do?
I just cut my 16 ponder in to 3 pieces, what would you different next time
I cut into two pieces. There’s a good pic on the web somewhere that shows where to cut. I’ll try to find it. You basically cut around the flat end of the point where it tapers down to the flat. Gives you two fairly uniform pieces, thickness wise. I’ve seen people cut out the fat between the two pieces prior to smoking. I leave it in. Then cut it out when slicing.
I couldn’t stay awake last night. Too many beers. Had at least two more hours for the point to finish. I turned the temp down to 175 and went to bed. I pulled it out this morning and it felt “swishy”. I don’t know if it will slice or not. May have shredded brisket point.
I just found a video showing how to trim the whole flat off of the point. I may try that next brisket I smoke. I've always just cut it in two pieces where with a "U" shaped cut.
Have to trim the fat away to find the seam were thit seperates and cut it there. The point and flat had different grain of slicing
Forgot to take pics. We ate the whole flat tonight, lol. It was really good, but for some reason, it wasn't as tender as normal. Not tough, but just didn't slice like butter the way they usually do.
The point was perfect. Best sammich in the world. Brisket, provolone, and duke’s mayo.