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!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.