Smokin-It User Forum!
Recipes => Beef => Topic started by: BIG BOB on December 27, 2014, 09:57:13 AM
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A farmer friend gave me a frozen brisket.... actually i think it is two parts: the flat and the point. They are wrapped separately without any weight marked on the packages. So for my first brisket - i am going to be shooting in the dark a little....
ok...questions:
1. do I need to wrap them when they hit 165? is finish temp 195?
2. 225 temp on a foil boat.
3. gonna use Cherry- that ok? 5 ounces?
4. will put the maverick probe in the bigger piece of meat. just check the flat periodically?
I am not gonna do the brisket until Monday or Tuesday so i have plenty of time to research.
Love this forum for help. I have only had one bad cook... a chuck roast, but 1 bad one out of 40+ not bad!!!
thanks guys, and Happy Holidays to you all.
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Read Divotmaker's post in beef on brined and injected brisket. It will turn out great. 5-6 oz will be great. I would probe the smaller piece so it doesn't overlook. Lookin for 195 for tender results. :)
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1. There is no need to use the Texas Crutch in these, period!
2. 225 is what I prefer, some use 250 but I disagree.
3. Cherry is fine. I like to mix it with pecan, oak or hickory. 5-6oz is good.
4. Probe the smaller piece. When its done remove & put the probe in the bigger piece.
I like to brine & inject. Because your not cooking until Monday you have time. The brineing really helps. Do that if nothing else. Good luck.
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1. There is no need to use the Texas Crutch in these, period!
2. 225 is what I prefer, some use 250 but I disagree.
3. Cherry is fine. I like to mix it with pecan, oak or hickory. 5-6oz is good.
4. Probe the smaller piece. When its done remove & put the probe in the bigger piece.
I like to brine & inject. Because your not cooking until Monday you have time. The brineing really helps. Do that if nothing else. Good luck.
+1!
Here's my method:
http://smokinitforums.com/index.php?topic=2160.0
And here's Walt's, which is also very good:
http://smokinitforums.com/index.php?topic=1566.0
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Read Divotmaker's post in beef on brined and injected brisket. It will turn out great.
Thanks Bob, glad you liked it. This is my go-to brisket method now.
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Sounds good guys. .... I will check out the links for brining and injection. The flat is fairly thin but will put the probe in it.
Thanks for the info.
Will let you know how it goes.
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Since my flat is only 2inches thick ....is 5oz of cherry TOO much?
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No
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No
+1