Thoughts on brisket?

[azn_knives_4l]

Got a packer brisket for the first time and not sure what to do with it. Is smaller, 8.84lbs in the bag, and I'm thinking of splitting point and flat. Will trim down the fat and straggling edges but want to keep it minimal. Any thoughts to this approach? Will roast/cook at ~225f in a conventional oven.

 

[sansho]

I'm thinking of splitting point and flat

why not cook it whole

i'm scared it will dry out. especially the flat. especially if you don't crutch.

 

[sansho]

cook at 225–275°F+

cook to 200–205°F+

 

[azn_knives_4l]

why not cook it whole

i'm scared it will dry out. especially the flat. especially if you don't crutch.

I will crutch it tho, lol. Keeping whole I think the benefit is to slow the entire cook? But I get more bark and a little more control on timing with separating? In theory, at least. I know the competition guys do both.

 

[azn_knives_4l]

210 petty was made for this

 

[panda]

room temp brine for an hour, melted butter binder, dry rub. roast on a rack with shallow water in drip pan

 

[azn_knives_4l]

room temp brine for an hour, melted butter binder, dry rub. roast on a rack with shallow water in drip pan

Interesting. Water to keep the burning down or some other reason? I'll be applying a light cure overnight.

 

[panda]

Interesting. Water to keep the burning down or some other reason? I'll be applying a light cure overnight.

moisture, it's a small one and especially if youre going to separate.

 

[azn_knives_4l]

moisture, it's a small one and especially if youre going to separate.

Thanks for that. Super valid consideration.

 

[Johnsmyname]

IMO no higher than 225 in the oven, it will spike higher than that cycling anyhow. I'd start it wrapped or sealed in pan and unwrap for last 30-45 min and crank the oven to max to try to get a good crust. 195-205F is a good temp to pull, but make sure a big fork or blade slides in easily.

Save any trimming for burgers if you grind you own meat, best burgers ever with that.

 

[azn_knives_4l]

IMO no higher than 225 in the oven, it will spike higher than that cycling anyhow. I'd start it wrapped or sealed in pan and unwrap for last 30-45 min and crank the oven to max to try to get a good crust. 195-205F is a good temp to pull, but make sure a big fork or blade slides in easily.

Save any trimming for burgers if you grind you own meat, best burgers ever with that.

Will do Have had good success at 225f in the past and I think it'll work here, too. Moisture control is important as @panda pointed out.

 

[azn_knives_4l]

Also... how does cooked brisket freeze? Pulled pork is pretty fantastic but cooking it whole is much more palatable if I can just freeze a bunch.

 

[sansho]

i don't think having the cook atmosphere moist affects meat 'moisture' much (the in-mouth impression of which only partially has to do with actual water anyways)

wet air has a higher specific heat and increases heat xfer rate. cooks faster...

a water pan can also block radiative heat xfer depending on how it's positioned and the how your cooker is laid out (where the heat's coming from).

i am not necessarily advocating for or against the water pan. i don't personally use them in actual bbq, but i do like steam convection ovens.

 

[azn_knives_4l]

i don't think having the cook atmosphere moist affects meat 'moisture' much (the in-mouth impression of which only partially has to do with actual water anyways)

wet air has a higher specific heat and increases heat xfer rate. cooks faster...

a water pan can also block radiative heat xfer depending on how it's positioned and the how your cooker is laid out (where the heat's coming from).

I think it affects the bark more than anything else? Same as a pan of water with a turkey or chicken or whatever. Won't be sensitive after wrap, obv, but setting up the bark should happen more quickly without a water pan.

 

[sansho]

I think it affects the bark more than anything else? Same as a pan of water with a turkey or chicken or whatever. Won't be sensitive after wrap, obv, but setting up the bark should happen more quickly without a water pan.

i don't really think so because hot air holds a lot of water, and i don't think you're getting close to condensation (100% RH) at any time in the cook.

it mostly affects heat xfer.

 

[Johnsmyname]

sansho is right. Water in pan will stop dripping from burning initially. Also the reason to wrap is to stop the meat cooling through evaporative cooling. It will cook faster and not dry out as readily.

 

[azn_knives_4l]

i don't really think so because hot air holds a lot of water, and i don't think you're getting close to condensation (100% RH) at any time in the cook.

it mostly affects heat xfer.

Can we agree to disagree here? It's not a fully humid environment either. My oven vents so these concepts all get a little funny.

 

[Johnsmyname]

Wrapping and moisture actually kills the bark, but that's more a concern for smoking. You don't want meat too wet when smoking either, it creates creosote. You wrap to get past a stall, or evaporative cooling effect.

 

[azn_knives_4l]

Wrapping and moisture actually kills the bark, but that's more a concern for smoking. You don't want meat too wet when smoking either, it creates creosote. You wrap to get past a stall, or evaporative cooling effect.

We get the stall in an oven, too, and wrapping prevents excessive bark in the oven just as with a smoker in addition to the benefits of cooking speed. Not my first rodeo.

 

[sansho]

Can we agree to disagree here

sounds like this is an invitation to not post more here
works for me

 

[azn_knives_4l]

sounds like this is an invitation to not post more here
works for me

Thanks

 

[HolyDiverScallop]

Not your first rodeo, but you want advice on cooking a packer brisket in the oven? What sort of rodeos were those, exactly, and what was your participation?

 

[azn_knives_4l]

Not your first rodeo, but you want advice on cooking a packer brisket in the oven? What sort of rodeos were those, exactly, and what was your participation?

Pork butts, chuck roasts, ribs? Adding a water pan doesn't convert my oven into a steamer. Can you explain that logic? Jfc, dude.

 

[HolyDiverScallop]

My apologies, I regret my previous post. I had briefly overlooked your choices in communication tone and style.









Dude.

 

[azn_knives_4l]

My apologies, I regret my previous post. I had briefly overlooked your choices in communication tone and style.









Dude.

Thanks. Ugly people are valid, too

 

[HolyDiverScallop]

Thanks. Ugly people are valid, too

I have genuinely never felt so validated.

 

[HumbleHomeCook]

And another one...