Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 09-09-2007, 12:02 PM posted to alt.food.barbecue
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Default Brisket: dry flat, point heaven

Clearly, the cryo packer cut brisket from China Mart will have to do
as the only other market to carry the cut in my area wants $4.00 a lb
(WTF)!
So, to further improve my brisket cooking (without the use of foil) I
am turning to the list.

My issue: By the time the point is done the flat seems "well done".

- Do I need to separate the point from the flat prior to cooking?

I run my pit temps in the 250 - 300 degree range. Lump charcoal,
offset NB Silver Smoker/BD

Rob
Q for all so long as it's not parboiled ribs.


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Old 09-09-2007, 12:24 PM posted to alt.food.barbecue
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Default Brisket: dry flat, point heaven


" wrote in message
ups.com...
Clearly, the cryo packer cut brisket from China Mart will have to do
as the only other market to carry the cut in my area wants $4.00 a lb
(WTF)!
So, to further improve my brisket cooking (without the use of foil) I
am turning to the list.

My issue: By the time the point is done the flat seems "well done".

- Do I need to separate the point from the flat prior to cooking?

I run my pit temps in the 250 - 300 degree range. Lump charcoal,
offset NB Silver Smoker/BD

Rob
Q for all so long as it's not parboiled ribs.


That can happen. Some people do separate them at the end and leave the point
a bit longer. I judge by the flat and the point is always OK for me, but it
could easily go a bit more with no harm. If you don't think it is done
enough, just put it back on the heat.


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Old 09-09-2007, 04:25 PM posted to alt.food.barbecue
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Default Brisket: dry flat, point heaven

Doneness is measured in the flat, not the point. When it hits 195-200,
it's time to come off. Both pieces will be done.

Glad I asked guys! Seems I'm always learning...
On my last cook I did put the point back on for a while.
But, I guess waited too long on getting the flat out of the smoke.

At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?

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Old 09-09-2007, 07:38 PM posted to alt.food.barbecue
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Default Brisket: dry flat, point heaven


" wrote in message

At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?

Sort of a thick slice or it will pull apart When cooled, you can slice it
thin for cold sandwiches.




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