I was hoping to get some guidance / tips for improvement with the flat when cooking a whole packer brisket. The point always comes out great, but more often than not the flat tends to be on the dry side. I typically smoke CHOICE cuts due to limited access to Prime in my area of NJ. I realize that’s a leaner cut and might contribute to the issue. That said, here’s how I cook it. I’d welcome any feedback:
36†Lang reverse flow stick burner
briskets average about 15lbs before trimming
Fat cap is left at approx 1/4†thick
typically inject night prior to the smoke with beef broth mixture
cook temp averages 250
cook to internal temp of 170 then wrap in butcher paper
Internal temp hits 205 I start probe testing for tenderness then I pull it
rest in cooler for 2-3 hours. Serve
observation with the probe test…. I’ve yet to truly get the that effortless glide thru the meat on the flat that I do with the point. Meaning the flat shows signs of tough or dryness before resting. Is that a sign of over cooking the flat or undercooking? Is there a point that the flat stops tenderizing?
What’s the temps of the point vs flat when you guys consider it done and probe tender ?
I appreciate any tips!
36†Lang reverse flow stick burner
briskets average about 15lbs before trimming
Fat cap is left at approx 1/4†thick
typically inject night prior to the smoke with beef broth mixture
cook temp averages 250
cook to internal temp of 170 then wrap in butcher paper
Internal temp hits 205 I start probe testing for tenderness then I pull it
rest in cooler for 2-3 hours. Serve
observation with the probe test…. I’ve yet to truly get the that effortless glide thru the meat on the flat that I do with the point. Meaning the flat shows signs of tough or dryness before resting. Is that a sign of over cooking the flat or undercooking? Is there a point that the flat stops tenderizing?
What’s the temps of the point vs flat when you guys consider it done and probe tender ?
I appreciate any tips!
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