JJ Husker
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About JJ Husker
- Birthday 05/05/1963
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Brisket smoking advice?
I’ve only smoked a couple briskets before. They turned pretty good but, after watching some YouTube vids, thinking about doing a couple things different. 1- I’ve always done them fat cap up but going to do this one fat side down. 2- I’ve wrapped in foil but this time going to use pink butcher paper and pour some smoked wagyu beef tallow on the meat side as I wrap it. Any comments? @BigRedBuster?
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Turned out awesome. Best one I’ve done by far. The flat sliced well, will accordion but not fall apart and not dry. The point….got some to slice but most kinda ripped apart. That point meat is money. Took about 1.5 lbs of burnt ends. Too tired to finish them today. Hopefully they’ll reheat okay with some sauce another day (next Saturday for the game) If not they’re fine as is.
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@JJ Husker What was the internal temp when you pulled it off? Did you test the temp both in the point and flat?
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@BigRedBuster It ranged from 198 to 202 in the 4 places I checked it. I don’t recall what it was specifically in the point. I think the long rest is where the point went a bit too far.
As far as carving, the flat was perfect, got good slices that would accordion but not fall apart. Slicing the point was a bit dicier. Got some slices but some fell apart. I was using a serrated bread knife so a better knife would’ve helped.
I may separate the point from the flat next time…?
