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Rhino

Whole brisket or flat brisket?

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Are there any disadavantages to smoking the flat brisket opposed to smoking a whole brisket? The reason I ask is because I have a WSM and not sure if a whole brisket will fit on the grate. (And I may be thinking briskets are longer than they actually are or that I am thinking that the top grate on my WSM is smaller than it actually is.) I am thinking about doing a couple flat briskets and a pork butt this weekend. I have never done brisket before so I need all the advice I can get. Thanks.

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Flats have a tendency to dry out. If you use them you'll have to adjust your times vs smoking a whole brisket. If the brisket's done before the butt, take it off and wrap it in foil and set it aside.

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Flats have a tendency to dry out. If you use them you'll have to adjust your times vs smoking a whole brisket. If the brisket's done before the butt, take it off and wrap it in foil and set it aside.

:o Rhino..I would say unless your going to add smoke the whole time..(Which could make it kinda bitter) Say after a couple of hours baste it with something like Italian salad dressing and wrap it air tight in heavy duty aluminum foil... an it will be moist after 8-10 hour ...depending on the size for cooking time..(about a 180 meat center temp) <_< The point has more fat and flavor...that is why most like the whole brisket..I slice them separately..cause some prefer point or flat meat..

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Put the Pork on the top rack...pork grease tastes good on everything. ;)

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Put the Pork on the top rack...pork grease tastes good on everything. :lol:

 

 

Absolutely great advice. We always put a few butts over our full packer briskets. Usually start the butts (or whole shoulders if I can get them) a couple of hours earlier.

 

As for the flat vs. packer, I actually prefer the meat in the point although most people are more familiar with the flat slices.

 

Here's a pic to make you hungry:

IMG_2955.jpg

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Put the Pork on the top rack...pork grease tastes good on everything. ;)

 

 

Would love to see pics of butts over briskets if any one has them to post. tiv E.T.

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Put the Pork on the top rack...pork grease tastes good on everything. ;)

bshell ..

 

AMEN! I usually put my ABTs on top so the pork fat can drip down on my other meats.

 

Hmmmmmm ... I may have to fire up the smoker this weekend.

 

BG in WV

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bshell ..

 

AMEN! I usually put my ABTs on top so the pork fat can drip down on my other meats.

 

Hmmmmmm ... I may have to fire up the smoker this weekend.

 

BG in WV

BG - ABT? Can't figure that one out.... ;)

 

All this smoker talk has me frustrated. Do I buy one cheap and wait for the free time to assemble mine, or do I just keep looking with envy at all of yours and bite my tongue! ;)

 

The only briskets I've ever used are the flat ones (from Costco). What is meant by "the point"? Dang this sawdusted brain of mine! :)

 

Mike

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Mike, I linked to this the other day in Bacardi's post, but here is one of the best overall information source on Brisket.

 

Bluesin

Blues,

 

Thanks loads for the link! I've missed a lot of the posts over the last few weeks, and am attempting to read back a few a day while maintaining the present posts.

 

That page is probably one of the most informative and collective points of interest on briskets I seen yet! Answered more questions than I would have thought to ask! Thanks again for pointing it out to me (as well as others)!

 

Mike

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