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Whole brisket or flat brisket?

#1 User is offline   Rhino 

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Posted 14 August 2006 - 03:51 PM

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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#2 User is offline   Don S. (The Barbecue Source) 

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Posted 15 August 2006 - 11:23 AM

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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#3 User is offline   Old Bill 

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  Posted 15 August 2006 - 12:23 PM

View PostDon S. (The Barbecue Source), on Aug 15 2006, 11:23 AM, said:

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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#4 User is offline   bshell 

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Posted 22 August 2006 - 01:22 AM

Put the Pork on the top rack...pork grease tastes good on everything. ;)
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#5 User is offline   TSBBQ 

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Posted 26 March 2007 - 10:05 PM

View Postbshell, on Aug 22 2006, 02:22 AM, said:

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.

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#6 User is offline   Siesta Man 

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Posted 19 May 2008 - 07:47 AM

View Postbshell, on Aug 22 2006, 02:22 AM, said:

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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#7 User is offline   Billy Goat 

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Posted 19 May 2008 - 08:37 AM

View Postbshell, on Aug 22 2006, 02:22 AM, said:

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.

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#8 User is offline   cuskit 

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Posted 19 May 2008 - 10:06 AM

View PostBilly Goat, on May 19 2008, 09:37 AM, said:

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! :)

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#9 User is offline   bluesin 

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Posted 19 May 2008 - 10:13 AM

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

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#10 User is offline   cuskit 

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Posted 19 May 2008 - 10:26 AM

View Postbluesin, on May 19 2008, 11:13 AM, said:

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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