First Time Brisket

[Leaky]

This week I picked up a 12 lb Prime Packer Brisket from Costco.  I plan on separating the flat from the point and then smoking them together in my 30 Masterbuilt.  Do I need to plan on the much thicker point taking a lot longer to cook than the flat?   I'm thinking prep will be pretty straight forward, doing the same thing I would do for a pork butt.  Please, I am open to any suggestions.

 

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[reinhard1]

Oh boy JIm,  that will be a winner!!!.  I did the same thing with my briskets.  Just not enough room in the Masterbuilt 30 for a whole brisket.  However even if you had room you would have had the same temp in that smoker or any other smoker.  I usually take some of the fat off the point.  If the flat has a lot of fat cap on it I trim some off of that also.  I leave about a good 1/2 to 3/4 inch of fat in  most places.  Put the point on the top rack and the flat underneath.  The drippings from the point will fall on the flat and that is nothing but good.  Make sure you put a drip pan on the bottom to catch all the juices.  

I generally rub the brisket with mustard on all sides.  This acts like a glue for any seasonings you put on there.  I put on my own rub after the mustard massage.  You can put the point fat side up.  I leave the flat fat side down though.  I have the drippings from the point to keep the meat side moist of the flat.  I set the smoker to 250 deg.  I use a mix of oak and maple when I have it or cherry or apple.  I like the milder woods.  Going to take some time so plan ahead.  I pull the flats when the internals reach 205 or so and then I take the briskets out and wrap them in foil and then with a couple of towels and let them rest for 2 or three hours that way in a cooler.  This time of the year I keep the cooler inside for that.  I also make a simple au jus with just Lipton beefy onion soup mix and garlic.  Just follow the soup instructions and add garlic to it.  After slicing I put the slices right in the au jus to keep the meat tender and juicy.  good luck.

[Leaky]

Thanks RH.  Sounds so awesome!  Great tip on putting the flat up on top.  Do you think it would help to foil them in a little liquid at 150 like I do with Ribs using the 3-2-1 method?  Does the point get done at the same time as the flat?

[eyeguy 54]

looks like fun!  I have not done a brisket yet.  

[reinhard1]

Jim, I put the point on top.  You can put a temp probe in each one to see the difference if any but I haven't seen much difference in done time.  After the internal gets to 205 or so and then foiled for 3 hours to rest as i said above you should have good eating.  I have friends that put the brisket halves is throw away foil pans half way through and some cover them.  That's the way they like it which is just fine.  After all we all have different tastes.  To me that takes away the burnt ends which I HAVE to have LOL.  good luck.