So, over the past few years, I've tried cooking four packer briskets. Three on my WSM with a CyberQ, and one on my RecTec. Always cooked around 250 degrees. For the first three tries, I would start checking for probe tender around 185, and always by the time it got to 205-210, it still wasn't probe tender. I would pull it at 210, because I didn't want to dry it out. The point was good each time, but the flat wasn't even close to what I was looking for. Last weekend, I did one on the RecTec and decided I wasn't going to pull it until the flat was probe tender, internal temperature be darned. I started checking around 185, and it was finally ready to pull once it hit 218. When I cut into the flat, the smoke ring was dark brown, almost black. Completely inedible. The meat in the middle was decent though. The point, on the other hand, was absolutely fantastic. So... what am I missing here? Am I doomed never to be able to get a flat that is probe tender between 185-210?
Thanks.
Thanks.
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