Basics of Briskets

SmokeMonkey · Newbie Joined: 06 Mar 2006 Posts: 91

im partial to boston butts because they are cheap. i can get em for 99 cents a pound on a regular basis but hard part is finding the ones that arent in a sodium solution and thats not too terribly hard.

but my fingers just dont like tearing apart a hot butt! you'd think it would be cool enough after awhile and you get into the middle of it and yowza! that smarts!

allsmokenofire · Posted: Mar 16 2006 Post subject:

krazylegs · Posted: Mar 16 2006 Post subject:

I have learned a great trick from the site, I forget who submitted it Rolling Eyes

but anyway I have the bear paws and they work okay. But what I learned is to buy some cotton gloves, put them on first then put your food service gloves on next. It lets you really feel the meat Shocked

still and it is allot easier to feel the fat and pick some of it out. I will not do it any other way now. Who ever told us about that trick step forward and claim your prize, what ever that is Cool

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roxy · Posted: Mar 16 2006 Post subject:

Best I can figure up here in the great white north, brisket is it a supply and demand thing and there isnt much of a demand for brisket short of making deli meats, so the price is high.

I have to see if my friend who got me the Prime rib can get brisket as well.
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bigabyte · Posted: Mar 16 2006 Post subject:

bigjohn513 · Newbie Joined: 20 May 2005 Posts: 28

my butcher here(ohio) tells me if I dont call him and tell him to keep it he grinds it into burger...and thats what I pay, the current price of his cheep burger, most of the time around 129-149 a pound

bigabyte · Posted: Mar 17 2006 Post subject:

Sounds like I'm due for a road trip to Ohio! Cool

Unfortunately, the gas will probably cost more than I save, even if I fill the upright freezer with packers! Evil or Very Mad

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jerbroni · Posted: Oct 03 2007 Post subject:

Sorry to bump this old topic, but I'm just getting into brisket and have a stupid question about cutting against the grain. I borrowed Alien's pic to illustrate:

Is it correct to cut across the grain using white line 1 or white line 2? My gut tells me that I should be slicing along line 2, but when I start cutting my instinct is to cut straight back and forth.

Thanks in advance, you guys have taught me a lot.

Sa-Mokin · Posted: Oct 03 2007 Post subject:

Cutting across line #2 would be a fairly true cross grain cut.
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stetch · Posted: Oct 03 2007 Post subject:

definitely 2.

cutting along 1 you will probably get some shredding on your cuts along the end as your knife falls into the grain. unless it is uber-sharp.

wnkt · Posted: Oct 04 2007 Post subject:

A little trick I saw somewhere is when the meat is raw before I do any slathering or applying rub, I find which way the grain is going and cut off the end a little where I want to start slicing ( at the end where your #2 line is) just enough to find it again when the brisket is done.
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jerbroni · Posted: Oct 04 2007 Post subject:

That's an awesome tip, I will definitely do that going forward. It's usually hard for me to tell after it's got that delicious smoky bark on there clouding my thoughts.

stetch · Posted: Oct 04 2007 Post subject:

I usually scrape off the thickest part of the fat layer before I slice, and then I can clearly see the grain and cut based on that.

Alien BBQ · Posted: Jun 30 2008 Post subject:

Cut on #2 and at a bias. (Where you cut at a radical angle[ \ ] in order to make the pieces wider.) Keep in mind that the grain will change directions when you get to the point.
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Kteedid63 · Posted: Jun 30 2008 Post subject:

Wow I didn't know meat changed so much in price around the country. I paid 1.29 this week for brisket at thriftways
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MEAT · Posted: Mar 14 2010 Post subject:

Anyone opposed to cutting the brisket before hand and smoking the point and flat separately?
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jim · Posted: Mar 14 2010 Post subject:

For competitions - if you cut across the brisket at the #2 line, what then would you do to keep the pieces all uniform? It seems to me each piece would end up a different size.

I'd love to hear more from competition folks if they prefer to foil their briskets? I did my first year of comps and started foiling. Seemed to help in keeping the brisket moist, but didn't help in making a nice bark.

MEAT · Posted: Mar 14 2010 Post subject:

Not competing here...I was just thinking both halfs would cook evenly if I cut it first.
I'm a foiler for the most part. Cook high and fast for a dark bark...then foil for a few.
Then grab another beer.
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Guv · Posted: Mar 14 2010 Post subject:

Great info guys...Thanks!

day_trippr · Posted: Mar 14 2010 Post subject:

Meat, I don't think Jim was replying to your post - his question goes more to AlienBBQ, I think.

To jim, if you only have to pick the best 6 pieces, I'd think you would discard all the short slices from the first handful of cuts. And if you're cooking more than one brisket, you can pick the best few slices from each Very Happy

Cheers!
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