Brisket secrets

Pink Nighty said:
I'm at the Hotel Bellwether in bellingham! If a server comes back and says "uhhh ben, flybill???? Is here?" I'll hook you right up.

My BBQ restaurant was called burnt ends, and I'll give you my procedure there. Some are going to call this sacrilegious, and it might well be.

When the flat is done, and everything is well rested, remove the entire point muscle from the flat. It should still be hot enough to require 2-3 layers of gloves, but with the flat pointing towards you, slide your hands underneath the point muscle at the back end of the brisket and slide them towards you. The whole point should come off easily without a knife. If it doesn't, you rushed the rest most likely.

Take that point muscle and put it back in the smoker at 325 for an hour or until it's crispy. Smoke if you want. The goal is to make the outer fat get a chicharon type texture where it puffs out, and the meat is nearly too tender to handle as a whole.

Slice that into cubes and don't you dare let any sauce near it. Crispy liquid meat. If you nailed it you're gonna know. If you don't know, you didn't.
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I'm assuming the flat is mainly the smaller section. I'm glad you said not to sauce it, everything I can recall uses a sauce, which will be available. I've been loving the Kinder stuff, sauces and rubs for beef and steaks! Cowboy Butter rub is great, as is the Smoked Garlic rub (I haven't seen this in a while though).

I've got a foil pan ready to go and will make it the last thing, or do it when I get home from the river tomorrow. Most likely my dinner, but I do want to share them if I have time after the brisket is done and well rested. I've got my cooler ready to go and paper to wrap it up as well! Game on! Thanks for the tips!

I'll plan a trip up in the next week or two.. I used to wade the tidal flats in Birch Bay as a kid and catch dungies with mom, dad and sis and camp up there! It's been too long! I did do the same thing up at Ala a number of years ago.. so easy and fun.. we fished for SRC's as well!

Cheers!
 
flybill said:
I'm assuming the flat is mainly the smaller section. I'm glad you said not to sauce it, everything I can recall uses a sauce, which will be available. I've been loving the Kinder stuff, sauces and rubs for beef and steaks! Cowboy Butter rub is great, as is the Smoked Garlic rub (I haven't seen this in a while though).

I've got a foil pan ready to go and will make it the last thing, or do it when I get home from the river tomorrow. Most likely my dinner, but I do want to share them if I have time after the brisket is done and well rested. I've got my cooler ready to go and paper to wrap it up as well! Game on! Thanks for the tips!

I'll plan a trip up in the next week or two.. I used to wade the tidal flats in Birch Bay as a kid and catch dungies with mom, dad and sis and camp up there! It's been too long! I did do the same thing up at Ala a number of years ago.. so easy and fun.. we fished for SRC's as well!

Cheers!
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Come towards the end of August and you'll find me catching crabs out there the same way! Not so much on the src front, unfortunately.

The flat is the bottom, roughly rectangular muscle. The point is the upper, L shaped muscle. There is a layer of fat in between them.

I like BBQ sauce, but it's for pork and poorly cooked brisket. Be bold, and bring sauce as a backup.
 
Pink Nighty said:
Come towards the end of August and you'll find me catching crabs out there the same way! Not so much on the src front, unfortunately.

The flat is the bottom, roughly rectangular muscle. The point is the upper, L shaped muscle. There is a layer of fat in between them.

I like BBQ sauce, but it's for pork and poorly cooked brisket. Be bold, and bring sauce as a backup.
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There's always whale watching.. or people watching! haha
 
Need to check the temp.. but its almost been a hours. Should be a while longer.. it does look good to me!

I have some probes to put back in.. now that the main unit is charged up!
 
Well i woke up about an hour and its done! Either the best bark ever or burnt! More of the former i believe. Wrapped in paper now, and will give it a few hours of rest.

I'm going to put it in the cooler in the garage and then work on the burnt ends. In the meantime I'll get a couple of loaves of sourdough baked!

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flybill said:
A bit overcooked, I slept from 11pm to 3am. Probably should have taken it off earlier. Also had the wood flame up a few times. Decent but I'll do better on the next one!
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Personally, I would've left most of that fat on. You need that dripping from the top to keep it moist throughout the extended cooking time. That's also why you NEVER flip it. Smoking meat can be as big and deep of a rabbit hole as fly fishing, have fun with it!
 
downriver79 said:
Personally, I would've left most of that fat on. You need that dripping from the top to keep it moist throughout the extended cooking time. That's also why you NEVER flip it. Smoking meat can be as big and deep of a rabbit hole as fly fishing, have fun with it!
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I left quite a bit of fat, but have read not to trim or had a buddy suggest to cut off the fat but leave it attached on the top and not flip of course. So many choices and nuances! I'll do another next month for sure as I bought a bunch of lump wood and get it done! Thanks to all for all of the advice and encouragement!!
 
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