Questions Re: First Brisket Smoke

[SconnieQ]

When you smoke it all in one piece, you are bound to have a slightly dry flat (toward that thin corner) and maybe a slightly less done and not as thoroughly tender and rendered point. That's why you should aim for the ideal temperature in the flat (190-195). Because the point is probably still a little underdone at that point, many people make burnt ends from the point (which adds significant extra cooking). The point is very forgiving. Since I have a #1, I have no choice but to cut my whole packer in half, and place the point on the lower rack fat-side down, and the flat on the upper rack fat-side up. Both halves are perfectly done at the same time (flat 195, point 200-205). I like to slice the point and eat it just like that flat, but go ahead and make burnt ends if that is your thing. I love burnt ends, but I also love a point that has been allowed to smoke to 205, and sliced.

 

[Jumanji]

Thanks Kari.  And I think you were spot on with the recommendation to put the probe in the flat.  Also, when I cut the cooked brisket into sections to freeze, I found there was actually almost no fat between the point and the flat.  I also made the mistake of sending out some pics to family members, and suspect my next brisket smoke will be a multi-brisket smoke.  Even half of this brisket is disappearing today to nearby relatives!

I also need to read up more on "crutch" method, whereby the meat is wrapped in either foil or butcher paper mid-smoke.  Wouldn't that help keep the flat moist?  And wrapping with butcher paper would allow the probe to go back in, but what about foil?  If the foil touches the probe - albeit away from the tip - would that affect the probe reading?

 

[LarryD]

I also need to read up more on "crutch" method, whereby the meat is wrapped in either foil or butcher paper mid-smoke.  Wouldn't that help keep the flat moist? 

I'm still pretty new to this having only ever done two briskets, but I have to say that I have no need/use for the crutch method.  Following Kari's method they come out perfect and just crazy juicy/moist.

 

[barelfly]

Looks great Michael! I was following your posts yesterday as I was traveling! Then got busy and wasn't able to catch up until today.

Can't wait to smoke the Snake River Farms brisket I got last month....going to be fabulous!

 

[SconnieQ]

I also need to read up more on "crutch" method, whereby the meat is wrapped in either foil or butcher paper mid-smoke.  Wouldn't that help keep the flat moist?  And wrapping with butcher paper would allow the probe to go back in, but what about foil?  If the foil touches the probe - albeit away from the tip - would that affect the probe reading?

I am not opposed to using the crutch, either foil or butcher paper. In fact, when I used to smoke on my Weber Smoky Mountain, I ALWAYS wrapped in foil at around 150-160. I've just not found it to be necessary with the SI. I like to keep it simple. But you should go ahead and try, and see how you like the results. So...back in the old days I would wrap the brisket in foil, then stick the probe right through the foil and into the meat. I don't feel I ever got an off reading because of the back end of the probe making contact with the foil. Maybe someone else has.

 

[Jumanji]

It seems like crutch might be the only way to get the flat and the point cooked and moist, without separating the two pieces of meat and cooking them separately.  My 3D is deep enough that I can do a whole packer, and next time I plan to do two.  Mostly because the cooked and vacuum-sealed hunks from this brisket are disappearing to other households!

Or I might just do the same as last time, and take it off a bit sooner.  Cooked with the probe in the point, to 195 deg.  Next time follow Kari's advice and probe in flat, to 195 deg. 

 

[SconnieQ]

If you are cooking two briskets, I'd get another probe so you can probe both. Less stressful that way wondering about the second one. I have several inexpensive digital wired remote thermometers in addition to my Maverick. They work fine. I do test them in boiling water every now and then for accuracy, and they have kept within a degree or so which is good enough. You can pick them up and Walmart, Target, etc. Me...I'm paranoid. ;D I probe both the point and the flat. Even in a butt I will use two probes, just in case I get bad probe placement, or next to a bone, on one of them. You should go ahead and try wrapping them. Or try wrapping one. I personally could care less about bark on a brisket. I kind of prefer it without much crust. I feel like if you try to get good bark on brisket, the flat is going to dry out too much. I reserve bark for butt. So I'd go foil. Unless you want a little bark/crust, then go butcher paper.