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Brisket cooking suggestions?
Posted on 11/3/15 at 3:12 pm
Posted on 11/3/15 at 3:12 pm
So I was gonna grab a brisket from Costco to cook for the LSU game but those suckers are so big they won't fit on my WSM. Suggestions? Split the flat and cap?
3
Posted on 11/3/15 at 3:18 pm to Neauxla
I know that walmart, Calandros, and Whole Foods will sell you just the flat. Unless you are feeding an entire football team of people, buy just the flat.
When buying a flat, buy it with as even thickness as possible. Even thickness = even cooking = delicious.
Slow cook it over 225 (or so) heat for as long as it takes to reach 190 (or so). This will depend largely on the size you buy.
Wrap it in foil at 160.
Put wrapped brisket in a cooler with towels for 1-2 hours after reaching 190.
Enjoy.
Honestly though. Buy some pork butts. They are way easier, way more forgiving, make good pulled pork and are cheaper.
To cook a pork butt. Rub with spice mixture. Put over 225 deg heat for about 12 hours. Pull. Eat. Easy.
When buying a flat, buy it with as even thickness as possible. Even thickness = even cooking = delicious.
Slow cook it over 225 (or so) heat for as long as it takes to reach 190 (or so). This will depend largely on the size you buy.
Wrap it in foil at 160.
Put wrapped brisket in a cooler with towels for 1-2 hours after reaching 190.
Enjoy.
Honestly though. Buy some pork butts. They are way easier, way more forgiving, make good pulled pork and are cheaper.
To cook a pork butt. Rub with spice mixture. Put over 225 deg heat for about 12 hours. Pull. Eat. Easy.
Posted on 11/3/15 at 3:27 pm to Neauxla
I've had this problem, as well. It all depends on how much it hangs over as there will be some shrinking during the cook. I've had one pushing at the sides and wound up just perfect when it was done. Perhaps you could use a rib rack to drape it over while it cooks, and shrinks?
Posted on 11/3/15 at 3:43 pm to jmon
I just bend it to fit. It will shrink down while cooking and fit fine. I have seen others split the flat and the point and drape the flat over the point
Posted on 11/3/15 at 3:44 pm to jmon
it is done when the probe goes in like butter. somewhere around 190+ It will be FOREVER
Posted on 11/3/15 at 3:48 pm to bobaftt1212
Yeah, I'd suggest a pork butt for gameday. Just did one last weekend on my WSM. 6 hours at 275, then take off and spray down with apple cider vinegar and hot sauce, wrap in foil, back on for 2 hours....done!
Posted on 11/3/15 at 3:53 pm to Neauxla
I've split it and bent it (two separate briskets). Splitting it speeds up the cooking time. As long as you keep the heat around 225 or so, you should be fine. I put a whole packer on at 6am on sunday and it was done by 230pm (internal temp of 201). Absolutely delicious and tender.
eta: wrapping in foil will help cook time as well, but youll lose the crunch in your bark.
eta: wrapping in foil will help cook time as well, but youll lose the crunch in your bark.
This post was edited on 11/3/15 at 3:54 pm
Posted on 11/3/15 at 4:16 pm to horsesandbulls
Sorry for the ignorance, what is a WSM?
Posted on 11/3/15 at 4:18 pm to metryboy
Weber Smoky Mountain
Posted on 11/3/15 at 4:49 pm to SnglMaltScotch
quote:I was gonna do 1 butt and 1 brisket. Put the butt on the top shelf to drip all over my brisket.
Honestly though. Buy some pork butts. They are way easier, way more forgiving, make good pulled pork and are cheaper.
Posted on 11/3/15 at 4:55 pm to Neauxla
If you haven't done this before, you're in for a treat. Trim the brisket for a tight fit and post the pics!
Posted on 11/6/15 at 9:28 am to jmon
I did it once last year w/ a small brisket but totally forgot what I did. 
It came out well last year.
It came out well last year.
Posted on 11/6/15 at 10:33 am to SnglMaltScotch
quote:
I know that walmart, Calandros, and Whole Foods will sell you just the flat. Unless you are feeding an entire football team of people, buy just the flat.
This is what I'm doing. I bought a little 5 lb flat that I plan on putting on the smoker around 11 am. I have a Masterbuilt Electric Smoker. I know, not the real thing, but it gets the job done for the amount of meat smoking that I do. I plan on about 1 hour to 1.5 hours per lb. So at worst it will be done with enough time to rest for game time. It will probably be done much sooner than that but the foil/towel/ice chest trio will keep it nice and warm until serving time.
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