Brisket time

[badbaggerHD]

I salt and peppered this this one and smoked it for 18hrs at 180. Wrapped in butcher paper, foil and a towel and let rest for an hour in the microwave (cooler was unavailable) and then sliced.

https://share.icloud.com/photos/03b1...pemfxXa6ET_pMg

https://share.icloud.com/photos/0MLS...G2xZ3xF0cmas4A

[DoctorJJ]

Looks good. Nice smoke ring. Are you cutting exactly perpendicular to the grain? Looks like your a little off. 180 temp is a little low for me. I like 225. My briskets are never finished until the internal temp is 195-205.

[frogfish202]

Looks great!!!!! Bout time for me to do one. Good time for it as I am quarantined cause I've got the rona. Got a cap in the freezer, think I'll do some ends!!!!

[xcoach]

Yum!

[plbass]

Now i'm hungry again.

[Bassman Ia.]

I did Baby Backs yesterday.

Today lunch is just brats and sauerkraut.


The brisket looks really good

[riverc]

Looks Good,enjoy

[glfgd82]

Looks good. I cook 15-20 full packers a day and it still never gets old slicing them, enjoy!

[Jaredn]

Looks good. I cook 15-20 full packers a day and it still never gets old slicing them, enjoy!

I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?

[Murph44]

So you mine in a few .. 9# butt with 2 full racks of St. Louis ribs .. smokin as we text ...

[DoctorJJ]

I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?

I’m no expert but a knife like this helps.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

[badbaggerHD]

Looks good. Nice smoke ring. Are you cutting exactly perpendicular to the grain? Looks like your a little off. 180 temp is a little low for me. I like 225. My briskets are never finished until the internal temp is 195-205.

When I smoke on 180 it gives me an avg temp of 200 in my Traeger. I pulled this one right at 188 and let it rest and it it 190.

[glfgd82]

I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?

I'm right handed so I put the point on my left for any slicing. I use a 14" Granton edge slicing knife. Easy way to know your slicing is to cut a chunk off the flat to indicate your cross grain start. I do not do this, when you look at a full packer on the table there will be one corner that "points" out further than the other. That is the way your grain is running to.

If the point is on the top then I slice with my knife point pointing slightly left, as I get more into the first 1/3 of the flat I start rotating the handle more square to my body (up and down). Once I get a couple slices in to where I'm getting the point and the flat then I will separate the point so I can continue to my flat slices and then slice the point 90* to what I was cutting.

[Jaredn]

I'm right handed so I put the point on my left for any slicing. I use a 14" Granton edge slicing knife. Easy way to know your slicing is to cut a chunk off the flat to indicate your cross grain start. I do not do this, when you look at a full packer on the table there will be one corner that "points" out further than the other. That is the way your grain is running to.

If the point is on the top then I slice with my knife point pointing slightly left, as I get more into the first 1/3 of the flat I start rotating the handle more square to my body (up and down). Once I get a couple slices in to where I'm getting the point and the flat then I will separate the point so I can continue to my flat slices and then slice the point 90* to what I was cutting.

Thanks for the tips

[wildturkey]

That looks great.

[GregA]

18 hours

meat looks great

[rakkc]

[QUOTE=Jaredn;11318633]I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?

all the answers you ever need at the 7 minute mark

[badbaggerHD]

[QUOTE=rakkc;11318803]

I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?

all the answers you ever need at the 7 minute mark

This is the best info on smoking. Franklin BBQ is some of the best in the business. IMO

[Mark Perry]

I like the simplicity of it all. I am not a big fan of trying to foo-foo up the cut the cut of meat I am smoking. A good rub or basic seasonings, some good smoke and some time is all a brisket really needs to me.

[kyduck]

I like the simplicity of it all. I am not a big fan of trying to foo-foo up the cut the cut of meat I am smoking. A good rub or basic seasonings, some good smoke and some time is all a brisket really needs to me.

Spoken by a true Texan it appears....and I agree