Brisket navel end

Jevi’s notes

The fatty end of the brisket. Smoke it low and finish it moist rather than chasing high temps.

From the Primal Cut Sheet post Brisket.

Thaw (fridge)

Planning estimate for a 4 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Smoke (grill) · pit 225°F · pull ~200°F (texture/plan) · rest 60 min
  Est. cook: ~360 min for 4 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.