My First Brisket

P

PapasSmokin

Wandering around with a bag of matchlight, looking for a match.
Joined
Jan 21, 2017
Messages
1
Reaction score
0
Points
0
Location
Cookeville, Tn
I've been smoking and grilling a long time but have never tackled a brisket. Are Sam's briskets good? Where else is a good source?
I'm smoking on a Treager Pro Series 36. Would love tips and tricks for a delicious fall apart tender brisket.
Thanks, Papa Smokin!
 
When you pick a brisket look for one with a thick flat and good marbling. I always cook prime now but if you know how to cook them any grade can be delicious. Only use temperature as a guide to start checking for probe tender which is room temperature butter in the thickest part of the flat. Let us know how it goes once you tackle you first one! :becky:
 
There are lots of Brisket threads here Check them out
For your first one I would not buy a real expensive cut of meat
When done you want it to bend over your finger but have a little tug when you pull on it
It is done when you can put a probe in it and it goes in like it was butter
I am sure others will chime in
Check a tutorial by Bigabyte on Brisket
 
PapasSmokin said:
Would love tips and tricks for a delicious fall apart tender brisket.
Thanks, Papa Smokin!
Click to expand...

One of the most important tips: Keep goin'; Many people pull them off too early. Probe the thickest part of the flat until the probe goes in with no resistance. Cook at 275°. Use equal parts salt and pepper. Follow this and you'll have good results.

This doesn't happen by pulling the brisket off early (credit pjtexas1 for the brisket)
TwvE8Jbl.jpg
 
My Sam's Club always has USDA Choice briskets, and if you don't see what you like in the meat case ask, they always have more in the walk-in. They sometimes have USDA Prime (in a separate meat case with other Prime cuts) which are about 0.25/lb more, but worth it.
 
Good luck! It's not as intimidating as it seems. But like everyone here will tell you, don't cook to temperature, but to feel. Temp may tell you when it's time to try probing, but that's about all.
 
You must log in or register to reply here.

Similar threads

H
Tri-Tip or Chuck Roast as a Smaller Substitute for Brisket?
Replies
12
Views
1K
HogFan
H
J
Brisket: long sous vide hold???
Replies
14
Views
5K
snadamo
snadamo
cayenne
FIRST COOK on the new Offset Smoker!!! Pictures and comments...
2
Replies
22
Views
878
Bury Me In Smoke
B
Pitmaster T
Popdaddy's Meandering Series Reveals 30 year secret - The Sour Dough Brisket
Replies
3
Views
478
Pitmaster T
Pitmaster T
S
I am making my very first brisket - advice needed
Replies
2
Views
824
slider2021
S
Back
Top