Did another brisket and changed a couple things and looking for some advice.
Background: I had a 15 lb prime brisket packer. The first thing I did differently was I separated the point from the flat. Dry brined for 42 hours. Rubbed with Black Ops after first injecting it this morning. On Yoder at 250. Cooked for 5 hours with point internal temp being 165-170. Flat was 160.
The second thing I did differently was to wrap the pieces in butcher paper (usually I wrap in foil). The point took 2 more hours and was probe tender at 208. The flat, however, was still only 170-180 and wasn’t probe tender. I cooked it another hour. Temps were 180-198 depending and while the bulk was probe tender there were still areas that seemed to need more time. I pulled the flat. And it joined the point in the faux cambro for 2 hours.
The flat was good. Good flavor and still moist although it was a bit chewier than I would have liked, however, there seemed to be variations between the pieces. The point was outstanding. Kind of wish I could just get points.
Any suggestions on what to do in the future would be appreciated. I pulled the flat because I didn’t want to let it dry out too much. Should I have wrapped in foil? Think I liked the butcher paper for bark preservation better. Thanks in advance.
Background: I had a 15 lb prime brisket packer. The first thing I did differently was I separated the point from the flat. Dry brined for 42 hours. Rubbed with Black Ops after first injecting it this morning. On Yoder at 250. Cooked for 5 hours with point internal temp being 165-170. Flat was 160.
The second thing I did differently was to wrap the pieces in butcher paper (usually I wrap in foil). The point took 2 more hours and was probe tender at 208. The flat, however, was still only 170-180 and wasn’t probe tender. I cooked it another hour. Temps were 180-198 depending and while the bulk was probe tender there were still areas that seemed to need more time. I pulled the flat. And it joined the point in the faux cambro for 2 hours.
The flat was good. Good flavor and still moist although it was a bit chewier than I would have liked, however, there seemed to be variations between the pieces. The point was outstanding. Kind of wish I could just get points.
Any suggestions on what to do in the future would be appreciated. I pulled the flat because I didn’t want to let it dry out too much. Should I have wrapped in foil? Think I liked the butcher paper for bark preservation better. Thanks in advance.
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