So yesterday I cooked a brisket in the PBC using Kosmos Q Texas Beef and Cow Cover rub. I decided that I wasn't going to wrap since I've never not wrapped a brisket before. Everything was just fine until I hit the stall. I got a little more than I bargained for when I hit the stall and it lasted somewhere between 5:00 and 6 hours. Some of that may have to do with the fact that I was running out of coals. After a while I took the hangers out and put the brisket on the grate since it tightened up a bit and now could fit. I rotated the brisket 90 degrees about every 45 minutes and I also flipped fat side up for 1.5 hours (2 rotations) it to get a more even cook since it was right over the coals.
I had to pay attention to my kids after about 5:00 p.m. and it was still at 163 so I decided to put the brisket in the oven at 275 since that is about the same temperature that my PBC cooks and I wanted to eat at some point. I start checking the flat for tenderness at 195. Some areas were already buttery smooth and I could tell that the end of the flat was dry already. but in the center of the flat there was still some resistance. The middle of the flat was finally butter smooth at about 205 to 207 degrees. I'm sure that the other areas around that portion of the flat were well over that temp.
I rested it for 1 hour in a cooler with foil wrapped over it covered in towels. When I tried to cut it an hour later I could tell that it was very dry in the end portion but the bark was very firm and as you can see because of that I end up mangling the flat portion. I separated the point and it cut better with a little effort.
So this was the first time I've cooked a brisket and let tenderness be my end point when I decide it's done instead going to 203 and letting it rest. On occasion it's come out perfect and on occasion it's come out with the flat being a little tough. Maybe I shouldn't expect the flat and point to probe with the same feel. I don't know, you guys give me some feedback.
I'm thinking that putting the brisket in the oven at 275 was probably my mistake and should have been more patient and placed it at 225 or 250. Or I waited until the flat felt like the point and in doing so I way overdid it.
What do you guys think?
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I had to pay attention to my kids after about 5:00 p.m. and it was still at 163 so I decided to put the brisket in the oven at 275 since that is about the same temperature that my PBC cooks and I wanted to eat at some point. I start checking the flat for tenderness at 195. Some areas were already buttery smooth and I could tell that the end of the flat was dry already. but in the center of the flat there was still some resistance. The middle of the flat was finally butter smooth at about 205 to 207 degrees. I'm sure that the other areas around that portion of the flat were well over that temp.
I rested it for 1 hour in a cooler with foil wrapped over it covered in towels. When I tried to cut it an hour later I could tell that it was very dry in the end portion but the bark was very firm and as you can see because of that I end up mangling the flat portion. I separated the point and it cut better with a little effort.
So this was the first time I've cooked a brisket and let tenderness be my end point when I decide it's done instead going to 203 and letting it rest. On occasion it's come out perfect and on occasion it's come out with the flat being a little tough. Maybe I shouldn't expect the flat and point to probe with the same feel. I don't know, you guys give me some feedback.
I'm thinking that putting the brisket in the oven at 275 was probably my mistake and should have been more patient and placed it at 225 or 250. Or I waited until the flat felt like the point and in doing so I way overdid it.
What do you guys think?
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