The Grill and BBQ thread

#4,627
#4,627
Picked up a whole Prime Brisket at Costco, 10.75#, priced @ only $3.79/pound! I'm planning to cook it on the BGE for Saturday, but I could use some expert tips. I have wrapped them in the past, but I feel like it sacrifices the bark.

1) separate the flat and point before cooking? Trim excess outer fat?
2) will it cook to tender without wrapping at all?
3) any guess to total cook time @ c. 225 degrees?

Any help (or other advice) is much appreciated.
 
#4,628
#4,628
kiddiedoc said:
Picked up a whole Prime Brisket at Costco, 10.75#, priced @ only $3.79/pound! I'm planning to cook it on the BGE for Saturday, but I could use some expert tips. I have wrapped them in the past, but I feel like it sacrifices the bark.

1) separate the flat and point before cooking? Trim excess outer fat?
2) will it cook to tender without wrapping at all?
3) any guess to total cook time @ c. 225 degrees?

Any help (or other advice) is much appreciated.
Click to expand...
There are a million opinions out there, but by and large this will get you to a decent to great product.

Smoked BBQ Brisket, Texas Style, Technique And Recipe - We'll Hold Your Hand
 
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#4,629
#4,629
Will visit Costco tomorrow and pick up a pack of St Louis style ribs... smoke em early Sat and have them ready for game time or half time. This time, no wrapping... going old school. I used to smoke baby backs without wrapping and the would disappear when I turned my back. There are a number of Farm to Market fresh meat farms in this area and I really need to get out there to check out their offerings for pork and sausage.
 
#4,630
#4,630
MSME Vol said:
There are a million opinions out there, but by and large this will get you to a decent to great product.

Smoked BBQ Brisket, Texas Style, Technique And Recipe - We'll Hold Your Hand
Click to expand...
Thanks!

I trimmed and injected it last night, and I did try to take out the majority of the fat between the flat and point, which makes it a more uniform thickness. It's probably down to maybe 8.5# now. I guess I will wrap after 5 hours or so... Most of my family prefers the tenderness. I am going to finish it unwrapped for a bit though to try to get the bark firmed up.
 
#4,631
#4,631
kiddiedoc said:
Thanks!

I trimmed and injected it last night, and I did try to take out the majority of the fat between the flat and point, which makes it a more uniform thickness. It's probably down to maybe 8.5# now. I guess I will wrap after 5 hours or so... Most of my family prefers the tenderness. I am going to finish it unwrapped for a bit though to try to get the bark firmed up.
Click to expand...

That's how I cook them, if only to speed up the process.

Also, watch the "Barbecue with Aaron Franklin" episode on brisket. He does a studyon wrapping vs. not wrapping, and what to wrap with.
 
#4,634
#4,634
Big Orange Jeff said:
That's how I cook them, if only to speed up the process.

Also, watch the "Barbecue with Aaron Franklin" episode on brisket. He does a studyon wrapping vs. not wrapping, and what to wrap with.
Click to expand...
Do you finish them unwrapped? Or, will that dry out the meat? I really want a good bark.
 
#4,636
#4,636
Smells like Q is in the air.

Ok... here's my plan. Generally I hit up Costco for my St. Louis ribs. But I have been concerned about the quality of the ribs or at least how they are trimmed. Generally a very thick rib with a lot of fat cap. So, I usually spend a lot of time trimming and still the rib is a thicker style. So, I made the run out to the Farm and Market where they grow and process their pork and beef. Man I was impressed with the store and what they offered. Picked up 4 racks of ribs some bacon and ham. The ribs are trimmed to be thinner (not a thick fat cap or extra loin on top of the ribs). Butcher told me to be careful and adjust to his cut and not treat them like Costco ribs. Man they look awesome and I will have to keep an eye on them to prevent over cooking or drying out.

Pics when I get them on the smoker at 9AM.
 
#4,640
#4,640
kiddiedoc said:
Do you finish them unwrapped? Or, will that dry out the meat? I really want a good bark.
Click to expand...

Depends. I'll get it to 197-203, and then hold it there for a couple of hours, and then let it coast down to the mid-140s. If I have time, I'll throw it back in to tighten up the bark, but I don't feel it's mandatory -- even at cookoffs.
 
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#4,641
#4,641
Ok. My brisket is done and we aren’t eating until 2. What should I do with it?
 

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#4,642
#4,642
Orange Blazer said:
Ok. My brisket is done and we aren’t eating until 2. What should I do with it?
Click to expand...
Wrap it tight in foil, maybe with the slightest amount of juice, then wrap in an old towel, and place in a beer cooler.

Briskets actually like to rest for a while before cutting so you're in luck. If you want to firm up the bark later, just throw it out a screaming hot grill for less than a minute per side later.
 
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