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Author Topic: Brisket in the SRG  (Read 3637 times)

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Offline cyberb0b

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Brisket in the SRG
« Reply #-1 on: April 24, 2014, 06:35:39 PM »
I don't want to buy a whole brisket. I have my choice of point or flat.  Any tips?
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Offline sliding_billy

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Re: Brisket in the SRG
« on: April 24, 2014, 07:22:55 PM »
Given the choice, I will take a point every time.  I prefer the moister, fattier side of the brisket.  Do you not want a whole packer because of price or because you don't want to serve it all?  The reason I ask is because normally a packer is quite a bit cheaper per pound than a point or flat making it much more cost effective to buy the whole packer.  You can either cook it all and then freezer pack the leftovers or you can cut it in half (best to cut in half lengthwise so you get part of both each cook but you can separate the point and flat if you'd like) and freeze the uncooked half.
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Offline Pappymn

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Brisket in the SRG
« Reply #1 on: April 24, 2014, 07:50:18 PM »
What SB said
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Offline africanmeat

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Re: Brisket in the SRG
« Reply #2 on: April 25, 2014, 10:01:58 AM »
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Offline Las Vegan Cajun

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Re: Brisket in the SRG
« Reply #3 on: April 25, 2014, 10:10:12 AM »
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Offline cyberb0b

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Re: Brisket in the SRG
« Reply #4 on: April 26, 2014, 04:23:40 PM »
Well, I bought a packer brisket. I was really looking for tips specific to cooking brisket in the SRG, but didn't find any. I am going to try it like I did a pork butt.

Tommy Ring - Pecan Pellets
Let it heat up on high until it starts smoking
Drop in the brisket, 15 minutes on high
Drop it to low and let it go to 160* internal temp
Wrap it in foil
Let it go until around 200* internal temp
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Offline CDN Smoker

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Re: Brisket in the SRG
« Reply #5 on: April 26, 2014, 04:59:09 PM »
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Offline Vir

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Re: Brisket in the SRG
« Reply #6 on: April 26, 2014, 06:20:54 PM »
Quote from: cyberb0b on April 26, 2014, 04:23:40 PM
Well, I bought a packer brisket. I was really looking for tips specific to cooking brisket in the SRG, but didn't find any. I am going to try it like I did a pork butt.

Tommy Ring - Pecan Pellets
Let it heat up on high until it starts smoking
Drop in the brisket, 15 minutes on high
Drop it to low and let it go to 160* internal temp
Wrap it in foil
Let it go until around 200* internal temp

I cook my brisket and butt about the same, only difference is I take my brisket up to 205-215 which is just a bit higher than the butts. when I cook both at the same time I even use the same rub on both.
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Offline sliding_billy

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Re: Brisket in the SRG
« Reply #7 on: April 26, 2014, 06:27:38 PM »
The most important piece of advice I can give on cooking brisket regardless of cooker... It is not done at a specific time or temp.  Every piece of meat is different.  When the thickest part of the flat probes like butter, it is done.  It might be at 190.  It might be at 210.  Don't even bother probing the point.  It will feel like butter long before the brisket is actually done.
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Offline cyberb0b

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Re: Brisket in the SRG
« Reply #8 on: April 26, 2014, 10:20:25 PM »
This was my first brisket ever, not just in the SRG.  It was OK.  I've had worse, but had better.  Next time I'm going to just do a traditional style with a UDS. 
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