"When a man's stomach is full it makes no difference whether he is rich or poor." Euripides (BC 480 - 406 Greek Tragic Poet)

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Slicing Brisket - Once the brisket is cooked I recommend that you separate the Flat from the Point before slicing. This can be easily done while the meat is still warm by taking a butter knife and inserting it into the fat vein which separates the Point and Flat. Then carefully work the blade between the two muscles while at the same time lifting the Flat away from the Point. If the meat is too hot to handle, use a pair of tongs to lift the Flat. Once separated slice the Flat AGAINST the grain. Since the grain of the Point is so different, try to slice it against the grain also or simply chop it or cut it into cubes for Burnt Ends . Alternatively, some people simply leave the packer Brisket whole and simply slice it against the grain of the Flat all the way down through the Point, thus giving each slice a little of the Flat and a little of the Point. Smoke Ring / Time, Temperature and Moisture - There are many opinions in the BBQ world about how much smoke meat will absorb...when does it stop being absorbed into the meat and is there a time when I can remove the meat from the smoker and simply place it into an oven to finish up, thus saving the cost of wood and coal. After much research and experience, I have determined the following: When smoking meat a “Smoke Ring” will develop below the surface of the meat, ranging between 1/8” and 1/2”. In beef this ring is reddish pink, in poultry and pork the ring is light pink. While many believe this is the actual “smoke” being absorbed by the meat, this is not exactly true. The “Smoke Ring” is actually more of a “cure” of the meat as opposed to the “Smoking” of the meat. This chemical reaction is explained in an article written by Joe Cordray who is the Meat Extension Specialist at Iowa State University’s nationally renowned Meat Lab . The smoke ring usually stops developing when the internal temperature of the meat reaches about 140F. however the smoke will continue to permeate the meat well after that. Although the “Smoke Ring” is not the primary source of the “Smoke Flavor” in meat, it is very desirable due to its aesthetic value and how it gives meat a “Smoked” look. The use of wood (chips or logs) and moisture help in the process of creating a nice ring. There are a number of ways you can keep the humidity level up. The easiest of which is to simply use a water pan inside the cooking chamber The evaporating water will create the humidity needed. Also avoid opening and closing the smoker, each time you open the lid you are allowing humidity to escape. Some people believe that soaking your wood chunks or chips in water will do the trick. However, wood does not absorb very much water even over several hours (maybe that’s why they make boats out of wood), and all that moisture is released very quickly the minute it is placed over the hot coals. Additionally, when you place wet wood over hot coals you are dramatically lowering the temperature of those coals. Even after 4-6 hours I believe meat continues to absorb “Smoke Flavor”. This can be a good thing or a bad thing depending on what type of wood your using. Mesquite wood will impart a very pungent flavor the longer the meat is exposed to it whereas Pecan or Apple a more mild flavor. I myself have left my briskets on smoke (Pecan) for the entire cook. However, often I do not feel like staying up all night tending a fire (using the Low & Slow method) and will smoke for about 5-6 hours and finish it off in the oven. I find both methods to be good for me, although if your doing a competition cook that may change.

Brisket 101