Brisket cut

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OutlawNinja
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Brisket cut

Postby OutlawNinja » Sun Oct 19, 2014 11:33 am

What cut of brisket do you guys turn in for competition? The flat? Or the piece under the fat cap?
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Re: Brisket cut

Postby Big Ed » Sun Oct 19, 2014 12:16 pm

I use the section of the flat closest to the point, juice just rolls out when slicing!! :cheers:
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Re: Brisket cut

Postby k.a.m. » Sun Oct 19, 2014 1:21 pm

Big Ed wrote:I use the section of the flat closest to the point, juice just rolls out when slicing!! :cheers:

^^^^^^^
This. :D
Always remember slow and steady wins the race.

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Re: Brisket cut

Postby OutlawNinja » Sun Oct 19, 2014 1:23 pm

Do you let it rest a long time? I'm afraid mine got "too" cool because I let it sit, maybe I should have put in a cooler or something.
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Re: Brisket cut

Postby k.a.m. » Sun Oct 19, 2014 1:28 pm

Mine rests covered for about 4 hours. I am trying to get it to about 170° to 160° internal, so some venting may occur it just depends on the day and times.
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Re: Brisket cut

Postby NaptownSmoker » Sun Oct 19, 2014 9:14 pm

Store bought. 250 until 150, the 225 to 185. Wrap and rest in a bit of beef broth.
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Re: Brisket cut

Postby JMoney7269 » Tue Oct 21, 2014 9:04 pm

The grain still looks tight in that pic. Cook till around 210 and it will melt like buttah! This is usually where we take slices from, right where the red line starts and back
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Re: Brisket cut

Postby Hotch » Wed Oct 22, 2014 7:04 am

Brisket at $1.78 /lb. Those were the good ole days.
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Re: Brisket cut

Postby OutlawNinja » Wed Oct 22, 2014 9:58 am

Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.
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Re: Brisket cut

Postby k.a.m. » Wed Oct 22, 2014 11:42 am

OutlawNinja wrote:Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.

Once you get it down it will be your easiest.
Always remember slow and steady wins the race.

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Re: Brisket cut

Postby jtilk » Tue Nov 11, 2014 9:57 pm

k.a.m. wrote:
OutlawNinja wrote:Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.

Once you get it down it will be your easiest.


easy for you to say "Brisket Whisperer" ... :laughing7:
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