Basics of Briskets

Alien BBQ · Posted: Mar 10 2006 Post subject: Basics of Briskets

I have received a lot of emails asking about the different parts of a brisket we talk about on the forum. Here is a quick down and dirty basic brisket layout.

Pictured below is the fat cap we refer to on occasion. This is normally cooked fat side up in the smoker (as shown).

Sometimes you will hear us refer to a brisket flat. Here is a photo of a flat and the point. The flat actually runs from one end to the other, however when most people refer to a flat, they are actually talking about � of the brisket. The deckle or point is the fattier section that runs below the flat. To get a nice piece of brisket that you don�t have to chew on to bite through, you will need to cut your brisket against the grain of the meat. Two things you will want to know though. Don�t cut the brisket until after it is cooked and secondly, the deckle or point meat runs the opposite direction of the flat. I like to separate the two after cooking at the fat ridge that separates the two. This is just my choice, how you do it is up to you. I normally use the deckle for chopped brisket, and the flat for sliced brisket, but other people do it differently.

Finally here is the all important smoke ring. It is the red area that forms at temperatures below 140 degrees. After 140 degrees the formation stops but the favor keeps going. Electric smokers have a hard time forming a good smoke ring. I am not saying that they can�t, I have just never seen one do a good job at it.

That is the basics of what we talk about when we talk brisket. There are different techniques out there that will give you different results, but this is a good starting point.
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Big George's BBQ · Posted: Mar 11 2006 Post subject:

Thank you that was very helpful, especially for me who is still trying to learn the ins and outs of smoking. I have only tried one Brisket so far, a flat, and it turned out great. I am going to try to do one this weekend with a Boston Butt for pulled pork. I figure they both should take about 8-10 hours. I pulled the Brisket off at about 190 degrees. Do I want to pull off the Butt at around the same temp. I yhave never tried to cook the cap or the point. How long do they take
Big George's BBQ

Alien BBQ · Posted: Mar 11 2006 Post subject:

Yes, cook them both to 190 reguardless of how long it takes. The general rule of thumb is 1.5 hr per pound for brisket and 2 hrs per pound for butt @ 225 degrees. Good luck.
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mikekilian1947 · Posted: Mar 11 2006 Post subject:

Alien

Very nice tutorial. I had wonered when I first came onto the list what the brisket pieces that were being discussed, and pictures and information like this really help! Thank you!

Mike
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

I like to separate my brisket into the 2 different pieces before cooking..I feel like I have better control that way...

auto · Posted: Mar 11 2006 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

roxy · Posted: Mar 11 2006 Post subject:

I enjoyed the tip sliced, it made some great sammies even with the extra fat. I want to try the burnt ends, aint had em yet but hear they are real good.

I just find it hard to drop the money on brisket, it is way over double the cost of butt and for egual money I would rather smoke ribs. Not that I aint eaten it enough.

Alien, how did you add the text to the photos..?
I think you did a great job, you could also maybe add a cross section of each part of the brisket to show the texture of the meat.. Just an idea.
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Alien BBQ · Posted: Mar 12 2006 Post subject:

Photoshop 7
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

BubbaRib · Newbie Joined: 08 Oct 2005 Posts: 70 Location: Ohio

Lot's of good info here....

Doing my first brisket this weekend for my birthday....

I already have the rub I plan to use for it, but had a few questions.

Would you foil a brisket like you would a butt to finish the cooking process? If so, why???? If not, why????

At what temp would you pull your brisket?

Thanks, for the wealth of info and knowledge of Q here..... Gotta' love this place!!!!

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

allsmokenofire · Posted: Mar 15 2006 Post subject:

BradM · Posted: Mar 15 2006 Post subject:

roxy · Posted: Mar 16 2006 Post subject:

BradM · Posted: Mar 16 2006 Post subject:

I don't blame you for skipping it!

mding38926 · Posted: Mar 16 2006 Post subject:

Bubba Rib -- I also do not foil............I am happy spritzing and just cooking it as long as it takes to get it to 195-200 degrees.
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bigabyte · Posted: Mar 16 2006 Post subject:

Damn roxy! 45-50 for a brisket up there???? Shocked

Must be a Canadian thing. Down here, if I go to the expensive butcher, I'll pay about 25 for a big packer brisket. At Sams Club I'll spend about $20, but it's not as reliably high quality as the butcher is.
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mding38926 · Posted: Mar 16 2006 Post subject:

sledgehammer03 · Posted: Mar 16 2006 Post subject:

They are advertised on sale at Safeway for $5/lb. Holy Smokes, even a little 1 is $50, guess it is more chicken. Safeway also has Butts on sale for $2/lb ouch.