Hi Folks,
I've been smoking for about 15 years, but not anything like every weekend, and to be honest usually easy ribs or pork butt. Brisket about 1 or 2 times a year. Usually I use prime packers from Costco or if not available an american wagyu from a specialty butcher in town. I decided to try just a piece of flat such as they seem to use in competitions - interested in less of the hyper fatty and mainly quicker smoke time. So meat went on at 6:30, wrapped in pink butcher paper (first time) at 12:30. I use a weber bullet and was burning B&B briquettes. Temp as always was a bit variable, but basically between 210 and 230. At 6:30 pm the temp was just not what I wanted (only about 187) but I just didn't want to wait forever. Pictures of result below. Tasted good, and as you can see was still reasonably moist and passed the bend test, but this was not fork tender. Did not need a steak knife (used regular dull kitchen knives) but not fork pull apart.
In general, I find the last 1o degrees are very slow, whether I do a packer overnight or in this case a wrapped flat.
So what to do? I can go back to overnight with a flat. If I want to wrap for moistness it means doing it in the middle of the night. I can set an alarm and start at say 4:30 instead of 6:30. I could do it hotter - say closer to 300.
What do people advise - this was far from a failure, but not 100% success.
TIA, Steve
I've been smoking for about 15 years, but not anything like every weekend, and to be honest usually easy ribs or pork butt. Brisket about 1 or 2 times a year. Usually I use prime packers from Costco or if not available an american wagyu from a specialty butcher in town. I decided to try just a piece of flat such as they seem to use in competitions - interested in less of the hyper fatty and mainly quicker smoke time. So meat went on at 6:30, wrapped in pink butcher paper (first time) at 12:30. I use a weber bullet and was burning B&B briquettes. Temp as always was a bit variable, but basically between 210 and 230. At 6:30 pm the temp was just not what I wanted (only about 187) but I just didn't want to wait forever. Pictures of result below. Tasted good, and as you can see was still reasonably moist and passed the bend test, but this was not fork tender. Did not need a steak knife (used regular dull kitchen knives) but not fork pull apart.
In general, I find the last 1o degrees are very slow, whether I do a packer overnight or in this case a wrapped flat.
So what to do? I can go back to overnight with a flat. If I want to wrap for moistness it means doing it in the middle of the night. I can set an alarm and start at say 4:30 instead of 6:30. I could do it hotter - say closer to 300.
What do people advise - this was far from a failure, but not 100% success.
TIA, Steve
Attached Files
Comment