Brisket Connoisseurs - whole or split (burger, grill, bbq, cooker)

[charlygal]

Taking a poll.

I've been looking into smoking/cooking brisket. I've noticed that some people prep/handle their briskets differently. Some people cook and serve it whole, some cook it whole but split into flat and point once done, others split into flat and point before cooking.

If you cook brisket, how do you prep/cook?

[lubby]

Haven't smoked a brisket yet and grill had that feature to do so. But I have slow cooked a brisket in the oven and I cook it whole, then sliced it.

[Debsi]

I usually buy what's sold as a half-brisket, which I think is cut length-wise and includes both point and flat cut.

I'm not cooking for enough people to consider a whole brisket.

[charlygal]

Originally Posted by Debsi

I usually buy what's sold as a half-brisket, which I think is cut length-wise and includes both point and flat cut.

I'm not cooking for enough people to consider a whole brisket.

Do you separate the point from the flat?

[Debsi]

Originally Posted by charlygal

Do you separate the point from the flat?

Not unless I need to fit it in a smaller pan for roasting. But I wouldn't call myself a brisket connoisseur by any means!

I usually cook it in a low oven.

[GeoffD]

Since it's so close to St Patrick's Day, brisket triggers corned beef to me. I simmer flat cut corned beef for hours in sauvignon blanc, chicken stock, and the usual seasonings. I like making Reubens from it rather than boiled dinner. That's less than a month away!

I have one of those Weber R2-D2 smokers. I tend to buy the point cut part for smoking because there's more fat in it. Flat cut is usually trimmed too lean to bbq all day without drying out.

[Knox Harrington]

I always smoke it whole and serve it whole.

[mainebrokerman]

you can buy a whole brisket at a store for 2.79-2.99lb

the flat cut or nose off brisket is quite a bit higher because of very little waste..

the point cut has much waste (thats why point cut corned beef briskets are so cheap at st patricks day (not to mention they are pumped with 20-35% brine)

for raw.... and to be smoked,,, i probably would go with a whole brisket,,,,,much like a pork butt,,,the fat will reduce but also provide some terrific flavor

thanks for posting/asking this question


let us know how it turns out


love to see these posts of trying something new or different with meat..


for the meat enthusiast/hobbyist, im going to start doing some demos in the stores for how to make your own jerky, and sell a kit/including the meat, how to make your own sausage and sell a kit....and how to smoke meats .......how to bbq/grill meats, how to use a slow cooker/rotisserie, and even turkey fryers..

we did a survey and many want to know or try these things but dont have the confidence.(even with youtube and 4 billion recipes online)... even with a slow cooker and rotisserie so we listen to our customers,,,
we put out sign up sheets and they filled up fast..
(all meat eaters- i'll be in heaven )

[tnff]

Originally Posted by mainebrokerman

...
for the meat enthusiast/hobbyist, im going to start doing some demos in the stores for how to make your own jerky, and sell a kit/including the meat, how to make your own sausage and sell a kit....and how to smoke meats .......how to bbq/grill meats, how to use a slow cooker/rotisserie, and even turkey fryers..

we did a survey and many want to know or try these things but dont have the confidence.(even with youtube and 4 billion recipes online)... even with a slow cooker and rotisserie so we listen to our customers,,,
we put out sign up sheets and they filled up fast..
(all meat eaters- i'll be in heaven )

Wow, you work in a grocery that actually has real meat cutters in it? Haven't seen that in years around here. All we get is pre packaged random animal parts that are assembly line cut by someone who's just sending it down the line in bulk.

[mainebrokerman]

Originally Posted by tnff

Wow, you work in a grocery that actually has real meat cutters in it? Haven't seen that in years around here. All we get is pre packaged random animal parts that are assembly line cut by someone who's just sending it down the line in bulk.

Yep. Still have the cutters- and many of them also cut up wild game on the side and local critters

I have interest in many stores and supervise the
Perishable departments

While the industry is going prepackaged we are
Going the other way- making our own sausage and corned beef
And marinades

Tho people don't ask if the burger is fresh
In a restaurant- most want to know it was ground
Fresh at the store