Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Wingman on July 20, 2014, 09:55:13 AM
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I got that first brisket out of the way the other day and I have a question. It was smoked at 230* for 5.5 hr, foiled with beef stock, and then into the oven at 240*. It was 11 lbs. and total cook time was 9.5 hr. I probed it at IT of 190* and it went into the point like butter but not the flat. I removed it and let it rest an hour foiled. The flavor was excellent; wifey says I can do that one again. In my limited experience with brisket I would have called the point perfect, but the flat was a bit chewy, not as tender as I had hoped, not like Blacks or Killens.
Was it not done? Should the flat probe like the point? Please weigh in.
Thanks for looking.
Dean
(http://www.deansmiley.com/Files/MAK/brisket.jpg)
(http://www.deansmiley.com/Files/MAK/sliced.jpg)
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The point and the flat will not finish at the same time normally. The point is much more forgiving than the flat IMHO so I would concentrate on the flat probing to your liking.
Once the flat is done you can separate the point from the flat. Then chop it up into small cubes and place back in the smoker with some BBQ sauce for another hour or two to make some burnt ends.
Also if you setup a pan to catch the drippings they are great for adding back to the sliced brisket. Then bag with the juices in the fridge overnight and you will be amazed how dry brisket will turn out very moist and tender this way. They act like a sponge.
Looks great to me BTW :)
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I concur with Muebe. If you collect the juices, defat them and then reduce them a bit, the intensity of the flavor will really make the sliced flat stand out.
Art
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So is the case here that it didn't cook long enough? Would the flat have probed like butter, like the point did, if I had cooked longer?
Thanks for the replies. I did use the beef stock and drippings to package with the meat and we used it for dipping. Having had brisket in Texas, I always want some in the freezer.
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It was definitely not done. Don't worry about when the point is done unless you are planning on making burnt ends or something (and putting the flat back in to finish). When the flat probes VERY easily in the thickest spot, the brisket is done. The point will still be fine when that happens if you let it finish cooking all together..
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When I cook a whole brisket I smoke 6 -7 hours then pan.
When the point is done I separate then put flat back on to finish.
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Thanks, guys. Can't wait to do the next one. I will catch the drippings to put with the meat, remove the point when it probes well, make some burnt ends, and continue cooking the flat until it probes similarly.
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Still looks great. I haven't done a packer in a long time. They have priced themselves out of my market.
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The point has plenty of fat in it to take the extra cooking time the flat requires to get tender. I have had good luck with a water pan under the briskie during the long slow cook.....................
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Good advice above but, as tasty as burnt ends may be (and I love them), don't forget that the point has other uses (e.g., great sandwiches and the best meat there is for chili).