So yesterday my buddy and I did a briskie. He has been wanting to try one, he says on his pellet smoker they've never been stellar, and I think he's really only done flats. He's definitely a fatty meat guy, he does the keto thing and when I introduced him to beef back ribs and beef plate ribs a few weeks back, he was in heaven.
Well, this one I went to his place Thursday night and trimmed up with him watching, gave him a tutorial on things, we did a salt dry brine and left it open in the fridge from Thursday night to Saturday morning.
Sat morning we got it on the stickburner with just pepper about 7 or 7:30AM. Ran it between 255-275 most of the day. I ended up throwing on some ribs and finished those and took 'em home about 7PM. We wrapped the brisket at around 165-170 in the flat. In butcher paper. After I left, he pulled it off a couple hours later, just about 188-190 in the flat. Left it sitting out in his cold garage wrapped up till it got down to mid-160s or so, then wrapped the whole thing in foil and stuck it in the fridge.
Today, he put it in the oven about noon, around 200 for an hour or a little longer, then bumped it to 250F for another hour or so, pulled it out to eat with the flat in the 135 range and sliced up some of the flat.
Here is the brisket before we wrapped, we had been spritzing with 50/50 ACV/water.
Here it is after pulling out of the oven for the reheat:
Oh, my goodness. This was the best brisket flat I've ever done, possibly one of the best I've ever eaten. Just a plain old grocery store (Homeland) brisket, I know some of theirs are ungraded, though it may have been a Choice one. Just $3.00lb.
This was perfect, as perfect as I could imagine. Only S&P, nice bark, long hold, even reheated, it was great. Great droop/hang, great little tug, and so moist and flavorful in the flat. I didn't even have any of the point, just a single slice of flat and I am blown away. Now I realize all this time, trying to get my flat up to the 200ºF range is totally unnecessary.
I'll never do another brisket to 200ºF again. I will pull at no more than 190ºF and make sure to give it a good long rest, keep it wrapped up and it is going to be my new go-to method. Unreal. I've always said, I didn't really care for the flat - now I know why. This was - incredible.
New revelations! W00T!!!
Well, this one I went to his place Thursday night and trimmed up with him watching, gave him a tutorial on things, we did a salt dry brine and left it open in the fridge from Thursday night to Saturday morning.
Sat morning we got it on the stickburner with just pepper about 7 or 7:30AM. Ran it between 255-275 most of the day. I ended up throwing on some ribs and finished those and took 'em home about 7PM. We wrapped the brisket at around 165-170 in the flat. In butcher paper. After I left, he pulled it off a couple hours later, just about 188-190 in the flat. Left it sitting out in his cold garage wrapped up till it got down to mid-160s or so, then wrapped the whole thing in foil and stuck it in the fridge.
Today, he put it in the oven about noon, around 200 for an hour or a little longer, then bumped it to 250F for another hour or so, pulled it out to eat with the flat in the 135 range and sliced up some of the flat.
Here is the brisket before we wrapped, we had been spritzing with 50/50 ACV/water.
Here it is after pulling out of the oven for the reheat:
Oh, my goodness. This was the best brisket flat I've ever done, possibly one of the best I've ever eaten. Just a plain old grocery store (Homeland) brisket, I know some of theirs are ungraded, though it may have been a Choice one. Just $3.00lb.
This was perfect, as perfect as I could imagine. Only S&P, nice bark, long hold, even reheated, it was great. Great droop/hang, great little tug, and so moist and flavorful in the flat. I didn't even have any of the point, just a single slice of flat and I am blown away. Now I realize all this time, trying to get my flat up to the 200ºF range is totally unnecessary.
I'll never do another brisket to 200ºF again. I will pull at no more than 190ºF and make sure to give it a good long rest, keep it wrapped up and it is going to be my new go-to method. Unreal. I've always said, I didn't really care for the flat - now I know why. This was - incredible.
New revelations! W00T!!!
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