Brisket questions

[RickB]

Ok found a local butcher who stocks full packers. Gonna give this another try. I have read most the advice here but still have a couple of questions for the experts.

1. Inject prior to cook or not

2. How much to trim the fat cap

3. Probe both the flat and cap. After flat reaches temp and tenderness should i seperate cap and put back on for burnt ends. If so what temp to pull cap.

4. Fat cap up or down. sorry BP i know you say down.


Thanks for your expertise.

 

[Big_Jake]

1.I do inject with Butchers Injection.(Google it.)
2.I trim it down to 1/4 inch
3.I just probe the flat.At 160 i then put it in a foil pan and cover the top with foil.Then cook to an internal of 190-195 depending on how it feels.I do not put the cap back on,I just chop it for sandwich meat.
4.I go down but that is just me. ;0)
4.

 

[scooter]

I am no expert. I've only cooked about 30-40 briskets so I'm very much in the learning mode myself but here's my input.

1. Inject prior to cook or not - I don't always inject for backyard cooks. I do experiment with it from time to time for comp practice even though I'm not a comp cook.

2. How much to trim the fat cap - I trim it down to about 1/8" to 1/4" thick. I trim the point top and bottom and flat top all the way down to the meat.

3. Probe both the flat and cap. After flat reaches temp and tenderness should i seperate cap and put back on for burnt ends. If so what temp to pull cap. - Yes, I probe both the flat and the point. I pour off the foil jus then separate the fat from the juice and pour a small amount of the jus back in the foil, maybe 1/2 CP. I then separate the point from the flat then put the flat back in the foil and wrap with a moving blanket for at least 1 or 2 hours. I cut up the point into 1" cubes then place them in an aluminum pan with a mixture of BBQ sauce and foil jus, toss them in the mixture to coat them good then put the pan back on the cooker uncovered. I toss again every 1/2 hour for about 2 - 3 hours until they get to where I want them.

4. Fat cap up or down. sorry BP i know you say down. - I always point the fat cap at the heat source so it acts like a heat shield for the flat. In my pits that is always down.

 

[TentHunter]

Not meant to start a debate, but meant for information purposes ONLY.

A safe MSG-free Alternate to Commercial injections:

If you want to avoid regular & masked forms of MSG (such as any Hydrolyzed Proteins, & Autolyzed Yeast or yeast extract), but like the tenderizing qualities of phosphates and want a MSG free alternative, it's very simple: Mix "Kitchen Basics" beef stock (or better yet home made) with a little Cola, Dr. Pepper, etc. These drinks contain phosphoric acid, a phosphate, which is why they tenderize when used as a marinade or injection.


Other than that, Like Big Jake & Scooter I usually trim down to around 1/4 " I tend to lean towards foiling with a braising liquid to retain/add moisture.