Brisket cut

[OutlawNinja]

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

[Big Ed]

I use the section of the flat closest to the point, juice just rolls out when slicing!!

[k.a.m.]

I use the section of the flat closest to the point, juice just rolls out when slicing!!

^^^^^^^
This.

[OutlawNinja]

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.

[k.a.m.]

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.

[NaptownSmoker]

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

ImageUploadedByTapatalk1413771291.920608.jpg

[JMoney7269]

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

[Hotch]

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

[OutlawNinja]

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

[k.a.m.]

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.

[jtilk]

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" ...