Gonna do the brisket tomorrow.

[Mosca]

It's just the flat, I couldn't find a whole. It looks pretty good, I got it at Sam's Club, I'm pretty sure it's choice. $5.58/lb. I salted and injected it @ 9PM, and tomorrow morning probably around 6 or so it's getting BBR and going on the BGE @ 225*. I'm going to crutch it at about 150*. I have no idea how long it will take, but I think it will come out really good, even if it is just the flat. I don't read about people buying a whole packer and throwing the flat away, after all.

This one's getting the Full Meathead: all the variations and bells and whistles. The salt, the injection, the BBR, the hard crutch, the rest, the Texas Mop Sauce. All of it.

[Stevehtn]

Awesome. Can't wait to hear the results

[Spinaker]

Great work brother. Give her hell. Sometimes thats what it takes to get those flats to come out right man. I know that sometimes Costco runs out of packers and all they have is flats and so thats what I've had to go with a few times. They always seems to come out fine. Not quite as good as the packer but still worth every penny. I do think that the injection is a good move. I don't inject when I get my packers but in the flat its worth it.

[Huskee]

I'd be leery of wrapping at 150. Might not have much bark at that point, might get quite pasty and come off with slicing.

[Mosca]

Yeah? You think I should wait to 165*?

[Huskee]

I'd suggest not wrapping until at least 170, maybe even 180. The last brisket I did I wrapped at 190. That was a whole packer, Wagyu at that, so I can't promise how 190 would turn out for a lone flat (with respect to dryness)...but I'd lean more toward 170 anyway, say midway through or just inching out of the stall. Just my $0.02 FWIW, no offense if you try something different.

[Mosca]

No offense taken: quality of the meat, weather conditions, and equipment variables could easily obliterate any and all of the validity of our data points!

I re-read Meathead's instructions and explanation, and because it is solely the flat, and of unknown quality, I'm going to follow his recipe and wrap at 150*. The rationale is to power through the stall without losing moisture.

[Huskee]

Mosca Valid point that there are so many variables, err on the side of more moisture! Let me know how you like the bark after wrapping at 150.

[fzxdoc]

I did a prime brisket flat in my PBC a couple of weeks ago and let the look of the bark dictate when to wrap. As Jerod Jerod Broussard does, I laid it on the grate at 170 to firm up the bark. On that cook, the bark was just too wet to wrap before 190. I'm glad I waited.

It was the best brisket I've made to date.

Kathryn

[fzxdoc]

Oh and P.S. we love Texas Mop Sauce with our brisket! The one thing I do different from The Full Meathead (love that phrase, Mosca ) is to smooth that sauce out with an immersion blender. The consistency is nicer, IMO.

Kathryn

[Stevehtn]

I remember the first brisket I cooked on the pbc months ago I wrapped at 160......and the bark was goo. 150 will probably be even worse, though the pbc is like cooking in a Louisiana swamp fog, so maybe it won't be quite as bad in an egg (or worse, I know those things seal well 😨). That said, I agree to err on the side of juicy. You can always toss it on a screaming hot grill to get some bark, but you'll never restore moisture to the meat once it's dry.

[Mosca]

My thought exactly.