journeyman1955 last edited by
Going to try my first brisket. I have a whole brisket & would appreciate any tips or tricks on how to cut/separate the flat from the point & any other pertinent information. Thanks in advance. I will be using a Masterbuilt 30
@journeyman1955 The first thing I’d do is watch the video we did on brisket (https://www.youtube.com/watch?v=9b3Op6iTHIA) and pick up some tips from that. Now, these were point off briskets so it doesn’t have any information on separating the point and the flat. A couple of quick tips from me would be first make sure you really want to separate them, you can cook them together. If you do decide to go ahead and separate them, make sure you are using a very sharp knife, this will make everything much easier. Also just follow the seam of the fat until it gets really thin, once that happens cut through the point. Doing this will give your point a layer of fat to protect it.
Anyone else have a better description or tips? Sometimes explaining how to do something isn’t easy without pictures. It’s not like it’s my job to answer questions and explain meat processing procedures…oh wait no, it totally is! I have the BEST job here!
Tubby last edited by
I have a MB 30 and here is what I do for brisket…it may not be right, but it always gets devoured!
First I cut the brisket in half right where the point and flat meet. I have to do this due to the small size of the smoker. I then coat my brisket in a mixture of 50/50 mustard and dill pickle juice. I then apply my rub. Once the smoker is at 225, i put the meat in fat side up, and apply smoke for first 2-3 hours. You will NOT get a smoke ring, unless you augment the smoke wit an A-Maze-ing smoke generator. The smoke taste will be there but no smoke ring. I then let it cook to right around 190-195 internal temp. At that point I wrap the brisket parts in aluminum foil, and let sit for up to 4 hours in my Yeti cooler. When you go to cut up the brisket parts you can seperate the point from what is left of the flat. Since someone will ask, yes the pickle juice does something to the meat. Stack a mustard covered brisket side by side with a pickle/mustard covered brisket, and the mustard/pickle brisket will dissapear faster than the other one. Hope this helps!
journeyman1955 last edited by
Thanks for response & info. Did it exactly as you described & it turned out fantastic. Was apprehensive as this was my first brisket but your advice was spot on. Many thanks
Tubby last edited by
Glad to hear it went well! Nothing quite like a good smoked brisket!
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: