OK.........Finally.......Brisket..........

[1buckie]

"I have seen someone use a stainless steel bowl to create the hump to get them to fit.  I'm lazy and dont like to fuss with the meat once I put it on the kettle. "


Me neither.......mostly........

[HankB]

This is standard tri-tip, side-by-side with a carved off brisket point & they do look somewhat similar.......just from opposite ends of the cow ~~~>

Boy was I wrong on that!

I wonder what happens to the points that get trimmed from the flats.

[Aawa]

This is standard tri-tip, side-by-side with a carved off brisket point & they do look somewhat similar.......just from opposite ends of the cow ~~~>

Boy was I wrong on that!

I wonder what happens to the points that get trimmed from the flats.

I find it hard to find just the points of the packers at the store.  Most of the time they grind it up for hamburger meat.

[1buckie]

"I wonder what happens to the points that get trimmed from the flats."

In the last couple years, I've been seeing "Brisket Point" cuts for corned beef....like as many as the original flats.....
Another thing that happens is restaurants take up a lot of them & either make burnt ends or run them long & use for chopped brisket......hence, the flats are left.......

It also gets ground for high-falutin' hamburger, believe it or not.......so does tri-tip, back East........

They are very hard to find pre-cut just by themselves......almost have to be a commercial place using a bunch, or find somebody manufacturing corned beef with extra available........

[Weber MD]

Buckie,

That cook-up looked killer.  I'm going to try beans the way you do it - under the meat so that the fat drips into it.  Looking at those pics made my mouth water and I just ate dinner!

[1buckie]

The beef ones are pretty good, but personally, under pork shoulder is the bee's knees......Granulated garlic & a big blob of honey really makes it......plus whatever else you'd like.......a lot of times pulled pork from the last cook gets tossed in, or ham chunks, bacon bits, etc.....

See Here....

http://weberkettleclub.com/forums/food-pr0n/nothing-new-just-some-pork-beans/

[Weber MD]

Thanks Buck, those beans look awesome!

[1buckie]

You Bet Cha.........

Contained in that thread is this link to an all-timer post on The Smoke Ring.....

http://www.thesmokering.com/forum/viewtopic.php?t=47454&highlight=pork+butt+101

by a fella named Jeepdad......you don't need to sign in or up to view.......it's got all kinds of various info including the 'drip bean' thing......check it out !!!!!

[bangjul16]

@1buckie  AND @Hank
hi Masters, and what is the right temperature to cook brikest?250 or 275 f?

and what is the inside temp for brisket (some say 203 then rest it, some say 195 then rest it because temp will rise to 205 something)?or need to try with probe?

thanks masters

[1buckie]

@1buckie  AND @Hank
hi Masters, and what is the right temperature to cook brikest?250 or 275 f?

and what is the inside temp for brisket (some say 203 then rest it, some say 195 then rest it because temp will rise to 205 something)?or need to try with probe?

thanks masters

Bangjul !!!
You're back !!!

I'm working off an iPad, so it's hard to put up other pictures......but, I would go to the higher temp, 275f at the grate level.  Brisket is a little bit tricky, as there is a point or time when it's not quite done, then later overdone. The trick is to take it from the cooking heat in between those times.

Go much more by how it "feels".......in other words, check your internal temperature up until about 180f , then go by how easy a sharp pointed tool (ice pick, your thermometer, sharp fork point) goes into the meat.......if it slides into the piece VERY easily, it's ready for a rest period, off the cooking heat, before cutting.

Possibly check every 1/2 hour after it comes to180f......check at the point where the two parts come together (see photos in the story you brought up) & attempt to not measure the fatty area that separates them......the fat will be a different texture and temperature too.

Don't know if your piece is a whole complete brisket , or one of the two sections......they will cook at a different rate because of the fat I& moisture inside the pieces.

I will try to check back in to see how you're doing as much as possible, but a lot of things going on......
There's a bunch of good cooks on WKC, so there will also be others to help.....just remind them that you're far away & may not get the same standard cuts of meat we are mostly used to here, ok?

[mojo2454]

Wow that looks good!

Sent from my SAMSUNG-SM-G870A using Weber Kettle Club mobile app

[Jon]

This looks like a great cook. And I do mean a great cook. I want to eat that.

Five hours to Sacramento...

[Mark Schnell]

Tri-tip versus brisket

[Jon]

I almost wish I could find point cuts only somewhere around here......
I can get those to go just right by themselves ......

Just i case you didn't know this, I'm pretty sure the point by itself is called the tri-tip. That's what you would need to ask for but they are not found everywhere.

It's the point of the sirloin. So not that, no.