Hang it in your PBC. Everything comes out moist and delicious!
Pull it when you are happy with the bark. For me, it's when it comes out of the stall. By this time the fire is dwindling, put in a foil pan with a splash of beef broth, cover with foil and finish in the oven.
I've thought about a cook for a while, and yet to act on it, of separating a brisket and smoking the point central Texas style on my offset.
Then smoking the flat Kosmos style, like in this vid, on my gravity feed. Kosmo is more comp style.
He smokes the entire brisket, but he braizes it using his brisket mop. I've not used his brisket mop on meats. I use it in place of worstsister sauce in my Bloody Mary's ( per Kosmo, btw ) and they are great . But while doing that, whenever I open the bottle and get the aroma, I want to use it on some meat, preferably brisket.
I love fatty brisket with S/P , but Kosmo's method might do a lot for the flat.
John "JR"
Minnesota/ United States of America
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Dried out brisket makes great brisket sandwiches - loading it up with barbecue sauce and cole slaw covers how dry it is, but still lets the flavor shine.
Other things I use the flat for…
• Ground beef. If it’s for burgers I’ll usually toss a few strips of uncooked bacon into the meat grinder since flat is typically more lean than the 80/20 blend I like for smash burgers.
• Chili
• Ragu
• Pot roast
• Chile Colorado or Birria (hopefully those are different enough from the tacos you’ve been making).
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