Hopeful
Recycles dryer sheets
- Joined
- Aug 6, 2013
- Messages
- 212
I love my RecTeq. They have a faithful following, and their customer service is top notch.
You are probably talking about separating the point from the flat. The flat is, well, the large flat muscle. The point is the second muscle in a brisket. It covers a little less than half the flat in a sort of hump. The two are separated by a fairly thick fat layer.When I do brisket I always cut it in half so I have a thick piece and thinner piece. It avoids overcooking the thinner piece. I put my remote thermometer in the thinner piece and pull it off when that one's done then move the thermometer to the thicker piece. There can be a few hours difference in cooking time.
Well, being from TX I cannot imagine separating the point and the flat and smoking them separately. That just ain't right!
Well, being from TX I cannot imagine separating the point and the flat and smoking them separately. That just ain't right!
That's fairly common at comps. In fact there was a board-level debate at KCBS a couple of years ago about a rule that DQ'd a turn-in box if any of the judges found a tiny piece of foil in the meat. The issue was that some cooks' probes/probing was punching a little foil divot and driving it into the meat. I don't remember the outcome and I have never seen the problem as a judge, but if it happened I would just stay quiet. Some things just peg my sillymeter.... Now here's something that will really offend you as a Texan; foil ! Ha! I have been known to foil the brisket at around 190 and let it continue to cook. I will sometimes add a little of the drippings back into the foil as well. Most times I won't foil the point so I get proper burnt ends of the fat.
I have used butcher paper.Now here's something that will really offend you as a Texan; foil ! Ha!
I have been known to foil the brisket at around 190 and let it continue to cook. I will sometimes add a little of the drippings back into the foil as well. Most times I won't foil the point so I get proper burnt ends of the fat.
A great electric smoker is anything by Cookshack. I have their "Smokette Elite" (SM025) and it's a beast. Built like a tank, and would probably survive a nuclear holocaust. But more importantly, is a "set and forget" electric smoker. Put 2-4 oz of a good, hefty wood chunk or two in to the smoke box..set your temp. Load up the food, and insert the (included) probe so that you constantly monitor food temp........
Thanks for the Cookshack referral. I’ve been looking at pellet smokers for our new build here in Colorado, and I like the idea of being able to use small wood chunks vs. pellets. I’m going to give these serious consideration.
From my Cookshack, this is a 3 lb brisket flat set for 250 degrees and pulled after 8 hours with an internal temp of 205 degrees. Melt-in-your-mouth tender.
Thanks for the Cookshack referral. I’ve been looking at pellet smokers for our new build here in Colorado, and I like the idea of being able to use small wood chunks vs. pellets. I’m going to give these serious consideration.