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[JustinFromAL]

Hey all, long time lurker, occasional poster at PelletHeads, first time poster here.  I've had my FireCraft Pellet Q-450 for about two years now.  I use it all the time for burgers, steak, chicken, pork chops, etc.  To date my only really long cooks have been with pork shoulders/butts.

However.....I was at this awesome BBQ place in New Orleans (Bywater) called "The Joint" and had the best brisket I've had in a long time, and I'm from Alabama so that's saying something.  That got me "on the brisket train".  I rushed out to Costco with the intent of picking up a small-ish flat to do some testing/learning on.  Well, after seeing the full packer at $2.99 and the flat at $6.99 I decided to go "full on". 

So, with the back story settled in I layout here my plan for "My First Brisket".  Please, give me your suggestions/tips to help make this first brisket a great experience!  I need all the help I can get!  I'm using a conglomeration of a few posts here (Wagyu Cook, Basic Brisket, Prime Brisket) and a few other random articles.  I've marked stuff that I'm on the fence about with a "?" so any feedback on those would be ideal!

The Goods:

• 15lb Prime full brisket from Costco
• FireCraft Q-450 Pellet Grill
• CookinPellets 40PM Perfect Mix Pellets (with some extra pecan mixed in)
• A-MAZE-N Pellet Smoker (with pecan pellets for supplemental smoke)
• Belted Bull Meat Injector
• Kosmos Reserve Blend Brisket Injection
• Oakridge BBQ Signature Edition Black OPS Brisket Rub
• Fireboard Thermometer

The Plan:

Friday ~8pm

• Remove large fat cap and trim to ~1/4". Plan Change:  Did not trim fat
• Inject with marinade (~24oz).
• Make a ~2" deep cut in the flat to identify grain after cooking.
• Rub (~1/4 cup)
• Wrap in cling wrap and refridgerate

Saturday ~8pm

• Set grill to 225?) Plan Change:  Starting at 180 until meat reaches 160
• Light A-MAZE-N smoker and burn for 10 minutes
• Place brisket on grill fat side.....up? Plan Change:  Down!
• Go to bed

Sunday ~160 degrees (~6am maybe?)

• Split point off of brisket
• Wrap flat in foil (butcher paper?) and return to grill
• Place point in pan with beef stock (2 cups) seal with foil and return to grill

Sunday ~198 degrees (~10am maybe?)

• Check brisket with therma-probe for doneness (inserts easy, like butter)
• Pull brisket, wrap in towels and place in cooler for 2 hours
• Pull point, slice into chunks
• Strain fat from beef stock, add in 1/4c bbq sauce and 1 Tbsp of rub (Sweet Baby Ray's)
• Toss point chunks and return to pain
• Top point chunks with additional drizzle of BBQ sauce
• Return point chunks to grill for ~15 minutes until glazed

[bregent]

Just a few comments. The last Costco prime brisket I cooked was 17bs and took 12 hours, the first 6 at 180 and the last 6 at 225. Yours may not cook as fast but you may want to adjust your schedule. Also personal preference - some folks use the whole point for burnt ends, but I prefer to use only the outside that has good bark.

[Bentley]

I ask this question to learn, not to belittle.  Why would you cut any fat (= flavor for me) away before you are ready to serve the meat?

[JustinFromAL]

Just a few comments. The last Costco prime brisket I cooked was 17bs and took 12 hours, the first 6 at 180 and the last 6 at 225. Yours may not cook as fast but you may want to adjust your schedule. Also personal preference - some folks use the whole point for burnt ends, but I prefer to use only the outside that has good bark.

Yeah, I'm starting to lean towards 180 as well, especially since I'm putting it on before I go to bed.  Good note on the burnt ends, I'm sure the size of the point has a lot to do with that as well.

I ask this question to learn, not to belittle.  Why would you cut any fat (= flavor for me) away before you are ready to serve the meat?

Good question, I've seen it mentioned in several places but admittedly don't have logic other than that.  Malcom REALLY cuts off all the fat, I don't think I'd be anywhere near that aggressive.

[Bentley]

I am familiar with Malcom Reed, thanks for the link, but I already know how to BBQ right...maybe you should post our link on his site?

[JustinFromAL]

Sorry, just dialog for the conversation.  No advertising intended.  Anyway.  Thoughts on how he trimmed the brisket?

[Bentley]

Did not look at it!  I am way to arrogant regarding BBQ to take advice from others!  Let me know when Malcom scores higher then 11th at the American Royal and I will watch!

My take is I will cut the fat off after it is cooked.  You say you are going to cook fat side up?  Any reason for that?  If it is so the fat can render down and baste the meat (I don't believe in that, but it is a sound theory), why would you want to defeat that purpose by cutting off the main ingredient?

You ask good questions, keep it up!

[JustinFromAL]

Haha, fair enough.  I hope to have the experience and confidence to "fly my own ship" at some point.  For now I'm a lost co-pilot looking for someone else to take the helm.    

Fat side up is purely from the thought that I would want the fat "draining" down into the meat as it renders.  No idea if the science backs that up.  I enjoy a _thin_ layer of fat on my brisket so the idea behind trimming it down, for me anyway, is that when the product is finished I would have it ready to serve. 

[Jcorwin818]

I am familiar with Malcom Reed, thanks for the link, but I already know how to BBQ right...maybe you should post our link on his site?

 

[Bentley]

I learned everything about BBQ the old fashioned way...I stole it from others.

[yorkdude]

I learned everything about BBQ the old fashioned way...I stole it from others.

Which is one reason why this site is so nice, all you have to do is ask or read, it's all here. You get all the info and don't have to look like a backyard BBQ bandit.

[bregent]

Haha, fair enough.  I hope to have the experience and confidence to "fly my own ship" at some point.  For now I'm a lost co-pilot looking for someone else to take the helm.    

Fat side up is purely from the thought that I would want the fat "draining" down into the meat as it renders.  No idea if the science backs that up.  I enjoy a _thin_ layer of fat on my brisket so the idea behind trimming it down, for me anyway, is that when the product is finished I would have it ready to serve.

Fat cannot penetrate meat, but the fat dripping over the sides will help keep them from drying out somewhat. The fat protects the meat so usually you want to place it so it's facing the most intense heat. On a pellet grill thats often fat side down.

[Brushpopper]

I second Bregent.  And if it's prime there should be plenty fat throughout it to keep it moist.

Haha, fair enough.  I hope to have the experience and confidence to "fly my own ship" at some point.  For now I'm a lost co-pilot looking for someone else to take the helm.    

Fat side up is purely from the thought that I would want the fat "draining" down into the meat as it renders.  No idea if the science backs that up.  I enjoy a _thin_ layer of fat on my brisket so the idea behind trimming it down, for me anyway, is that when the product is finished I would have it ready to serve.

Fat cannot penetrate meat, but the fat dripping over the sides will help keep them from drying out somewhat. The fat protects the meat so usually you want to place it so it's facing the most intense heat. On a pellet grill thats often fat side down.

[Big Bear]

Fat cannot penetrate meat, but the fat dripping over the sides will help keep them from drying out somewhat. The fat protects the meat so usually you want to place it so it's facing the most intense heat. On a pellet grill thats often fat side down.

That being said makes me ponder, what would happen say one was to trim the cap, fire it capside down but lay the trimmed fat on top of the brisket? Maybe best of both worlds?

[Bentley]

I used to trim, place the fat in a half aluminum pan, poke a bunch of holes in it and place it above the brisket on the 2nd shelf and cook, I don't do that anymore.  After Larry saw me do it at a competition once, he did exactly what you have posted.