Author Topic: Brisket flat in the Copperhead 5  (Read 444 times)

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Offline DWard51

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Brisket flat in the Copperhead 5
« Reply #-1 on: August 11, 2019, 12:48:39 PM »
First go at a brisket in the Copperhead 5.  I wanted a whole packer, but Sam's was out.  They did have some cryovac flats so I got a 6 pounder.  I know flats can be a pain to cook and some will say grind it for burgers, but I'm going to give it a try.

Since I'm wanting to keep this from drying out as much as I can, I will be using the water pan for this smoke (I usually do not).   Raised it up slightly on the rack holes though.  I am also using a foiled full size disposable pan as both a drip/grease catch and a heat baffle a couple of rack holes above the water pan.  Brisket is fat side down.  I trimmed the flat a little last night to get the fat cap to 1/4 to 3/8" and hit it with SPOG and a Texas beef style rub before wrapping it and placing in the fridge overnight.

Vacuumed out the fire pot and ash from the last smoke, and loaded up with about 30 lbs of Hickory pellets for this smoke.   I'm going to run the brisket flat at the 225* setting for a while to give it time to soak up some smoke flavor and keep it from drying out as much as it might on a higher temp smoke.

Brisket flat is on the smoker, about mid level in the racks.  Right side tends to run a tad hotter than the left so the thicker end of the brisket goes to the right.



I know people complain about the temp swings in these pellet smokers.  What matters is the temp where the meat is.  The display is showing the temp of the probe which is under the water pan and close to the fire pot.  Yes it will swing there as it is a fire for heat source and it is stoked up and smolders in a constant cycle around the set point.   So like everyone else, I do see the 25-35* swing on the display temp.  HOWEVER!!!!!! My temps at the food level are very stable.  If I'm set at 225*, it's at 225* on my grate thermometer and my Tel-Tru I added to the door (I took the Pit Boss logo off and put in a BQ225 dial thermometer).  So while the display is doing the swing thing around the set point (reading the fire pot temp as it is stoked up or smolders down in the normal cycles), the meat temps are rock solid and I'm not really seeing any swings at all.




Offline sparky

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Re: Brisket flat in the Copperhead 5
« on: August 11, 2019, 12:54:36 PM »
This is going to be a good cook.
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Offline DWard51

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Re: Brisket flat in the Copperhead 5
« Reply #1 on: August 11, 2019, 05:13:36 PM »
Flat is at 158*, I decided to just foil it and be done. Double wrap on the foil.  We had some button mushroom caps that I needed to use, so I sliced them up and put under the brisket.  Out of beef broth, but a little bit of Moore's Marinade will have to do (not too much). Put the Solais Bluetooth probe in and now we wait.  Cranking the pit to 350* since smoke is no longer an issue.  Will probe when we get around 203-204'ish.

Offline Big Dawg

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Re: Brisket flat in the Copperhead 5
« Reply #2 on: August 11, 2019, 07:16:10 PM »
Can't wait to see the results . . .




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Offline DWard51

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Re: Brisket flat in the Copperhead 5
« Reply #3 on: August 12, 2019, 12:17:08 AM »
Ended up pulling at 207*, and I finished at 300* and not 350* as I previously thought I would do. Took a little more time to get the thick side to probe to my liking. I think that end of this flat was perhaps a little leaner, but who knows.  After letting it rest for 50 minutes, this is what we had:



No problems getting a smoke ring in the PB5 either.  This is after cutting the thicker side (yes I pre-scored the corner so I would know which way the grain ran). Moist, tender, and just the right amount of smoke and spice flavor.  For a small flat, I'd say this worked well as it was not dry at all.  I ended up eating the thin end and to me it had the best bark and flavor overall.



The wife did some small smashed Yukon Gold potatoes, and these are the mushrooms I sliced and put under the brisket to cook.  Plated and ready to go....


Offline CDN Smoker

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Re: Brisket flat in the Copperhead 5
« Reply #4 on: August 12, 2019, 04:57:17 AM »
Thanks for the very informative post.
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Offline TMB

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Re: Brisket flat in the Copperhead 5
« Reply #5 on: August 12, 2019, 08:32:22 AM »
Dang that looks great!
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Offline Big Dawg

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Re: Brisket flat in the Copperhead 5
« Reply #6 on: August 18, 2019, 06:10:07 PM »
I'll take a couple of slices ! ! !





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Offline ronman451

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Re: Brisket flat in the Copperhead 5
« Reply #7 on: August 18, 2019, 09:44:19 PM »
Very nice!
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Offline DWard51

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Re: Brisket flat in the Copperhead 5
« Reply #8 on: August 19, 2019, 03:31:24 PM »
Thanks guys!  I was pleasantly surprised at the results based on the "general consensus" for a small brisket flat being somewhat dry.   Not in this case!

Offline Jaxon

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Re: Brisket flat in the Copperhead 5
« Reply #9 on: August 19, 2019, 04:01:21 PM »
looks mighty good from here, sir
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