Hickory Smoke Brisket practice #2

[Derek]

Practice brisket #2 for this year.

Here is what I have done this morning. "The brisket went on at 8:55 am"


No fat trimmed in this photo.


Fat trimmed to roughly 1/4th 1/8th inch.


injected & probed with a alien butt probe, lol!


Rubbed and placed in the smoker with Hickory wood chips for now.


Look at her smoking,:drooling:



I will be back around 10 + hours with the finishing up photo's Ok?

[spydermike72]

Derek, I see you got that one from Meijers, but that does not look like a Brisket to me... What did the label say ? That just looks like a big chunk of beef. Briskets usually have a distinct shape...

[Derek]

Originally Posted by spydermike72

Derek, I see you got that one from Meijers, but that does not look like a Brisket to me... What did the label say ? That just looks like a big chunk of beef. Briskets usually have a distinct shape...

Thank you Mike,

I did buy it from there, It's a Brisket Flat Mike.

[spydermike72]

How much did it weigh ? Again, that is unlike most flats I have seen, maybe just the way it was butchered... I would seriously look at buying your meat from Sam's or Costco. They seem to be more consistent...

[Bbq Bubba]

Its a packer with the point lopped off.

Meijer gives a whole new meaning to "butcher".

Why did you put a probe in already? You dont need to know the temp for at least 6-7 hrs.
I see you have fat cap up, curious to why?

You need to really cake that rub on your brisket, 10 hrs of cooking will wash off most of what you got.

Keep the smoke rolling for at least the first 5-6 hrs if possible.

Good luck.

[Derek]

Originally Posted by Bbq Bubba

Its a packer with the point lopped off.

Meijer gives a whole new meaning to "butcher".

Why did you put a probe in already? You dont need to know the temp for at least 6-7 hrs.
I see you have fat cap up, curious to why?

You need to really cake that rub on your brisket, 10 hrs of cooking will wash off most of what you got.

Keep the smoke rolling for at least the first 5-6 hrs if possible.

Good luck.

Crap really?

Dang it. That's what happens when I get excited.

May I flip the meat around?

[Bbq Bubba]

Fat up or down is a personal preferance, just asking what yours is and why?

[Derek]

Originally Posted by Bbq Bubba

Fat up or down is a personal preferance, just asking what yours is and why?

I wanted Fat down.

But I got Fat up!

LOL! I like Fat side up.

Specially in woman

[Derek]

Originally Posted by spydermike72

How much did it weigh ? Again, that is unlike most flats I have seen, maybe just the way it was butchered... I would seriously look at buying your meat from Sam's or Costco. They seem to be more consistent...

Hi Mike, Bubba gave me a stern lecture about buying meats @ Sam's which I will be.

According the guy I was a fresh cut brisket, then the other fellas like Captain Dan and them told me it's a brisket flat.


This flat weighs 6.71 lbs.

[spydermike72]

Derek, a brisket consists of 2 parts a flat and a point. The flat is the more lean part of the whole brisket. What you have got, as Bubba says is a Butchered Flat (and not in a good way). Nothing wrong with cooking a flat, we use flats all the time and have had pretty good success with a flat. I guess I just like to practice like I am going to play, meaning practice with the same meat/cuts you are going to use in a comp, otherwise you will never know what to expect. Consistency is the key.
Now if this is just for eats at home you should be good. What temp are you going to cook her at ?