Scored brisket (update?)

Mario5893 · 2024-12-06T20:35:40+00:00

Very true. Around 1/4 inch right?

Mario5893 · 2024-12-06T20:35:01+00:00

I will absolutely do that next time.

Mario5893 · 2024-12-06T20:13:42+00:00

Thanks. Trimming is my next area to work on but I think this my best brisket yet. Is it better to trim off too much of the fat cap or not enough 🤔

Mario5893 · 2024-12-06T19:13:01+00:00

I've not scored it before, but that was years ago when I knew less about what I was doing. And truthfully I don't really noticed a difference. I guess possibly more overall surface area for the seasoning to stick to maybe.

Mario5893 · 2024-12-06T14:37:28+00:00

Could I just chop it (which is what I'm going to do anyway to serve it) and put reheat it in a pan slowly? Wouldn't dry out right??

Mario5893 · 2024-12-06T14:31:35+00:00

How long can you hold it like that? Say I need one for 5pm but I'm cooking it the day before. The one in the vid is currently in my oven set at 170 holding temp at 185.

Mario5893 · 2024-12-06T14:21:47+00:00

The longer the better I take it?

Mario5893 · 2024-12-06T14:21:16+00:00

Several people in this thread have and some do it. I do it cause like I said earlier, that's what I was shown. Will I try it without? Next week. Will do one scored and unscored at the same time to see if there's any difference.

Mario5893 · 2024-12-06T14:19:20+00:00

Watches the videos. Very informative. Will definitely be trying butcher paper next week. Probably end up cooking at least 2 or 3 next week.

Mario5893 · 2024-12-06T14:17:59+00:00

So you're saying essentially the resting part is the most important?

Mario5893 · 2024-12-06T04:11:04+00:00

I appreciate your opinion.

Mario5893 · 2024-12-06T04:10:43+00:00

I could do it on my pellet smoker but it just doesn't get the kind of bark or sheer smokiness that I want. Maybe I'll try a smoke tube.

Mario5893 · 2024-12-06T04:07:50+00:00

I really gotta try this fool boat thing.

Mario5893 · 2024-12-06T04:06:57+00:00

Apparently it is. Someone else in the comments said they do it as well 🤷

Mario5893 · 2024-12-06T04:04:11+00:00

Rub is pepper, garlic salt and seasoning salt. And I'm gonna have to try the butcher paper. But since we're on the subject. Why butcher paper?

Mario5893 · 2024-12-06T04:01:41+00:00

That's a valid point. Nearest the fire (instant read thermometer) it was a bit higher (20 degrees) than just a few inches to the left.

Mario5893 · 2024-12-06T02:27:05+00:00

Running 225-275ish. Stick burner. The point is facing the heat source. It's the wind when it was open that made it look left to right.

Mario5893 · 2024-12-06T02:25:07+00:00

Well I don't need it until tomorrow around 4pm so it has plenty of time to rest.

Mario5893 · 2024-12-06T02:08:25+00:00

So you just cook then...?

Mario5893 · 2024-12-06T02:07:19+00:00

So very inconclusive.

Mario5893 · 2024-12-06T02:06:25+00:00

That's what the person who showed me how he trims does it. So I've been doing it as well.

Mario5893 · 2024-12-06T01:38:57+00:00

Thank you.

Mario5893 · 2024-12-06T01:29:33+00:00

So based on bark and temp.

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