My 1st "cook" post to the pit. Also my 1st time attempting a Brisket. I did not get a whole packer brisket. I picked up about a 6lb flat. Salted and left in fridge over night. This morning rubbed with Meathead's Big Bad Beef Rub and got on the Camp Chef DLX set on Hi Smoke (220) about 7 am. I dont think the flat will take as long as a whole brisket so I told the wife we might be having lunch or somewhere between lunch and diner. Will post another pic before I wrap.
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Brisket Time!
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Have fun! Beware, often times flats still take the same length of time, they always do for me anyway.
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Originally posted by Huskee View PostHave fun! Beware, often times flats still take the same length of time, they always do for me anyway.
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Club Member
- May 2019
- 1363
- San Clemente, CA
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join the club this morning so my first post. I have an 8.7 pound brisket flat which I had ready to put in my electric master built smoker but I’ve had it heating for two hours and can’t get it to 275. It seem to stall at around 240 And now I see it’s up to 254. Do I just wait it out and have a really late night meal or go ahead and put it in there?
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Weird that you cant get your electric smoker to temp.. Im no expert. This is my 1st time doing a brisket so there's that. But seems to me there would be a problem with your smoker if you cant get it to 275... I would put it in if you have to cook it today and have a longer cook. Maybe one of the experts on the site can chime in. Then again if there is a problem with the smoker you dont want it to die in the middle of your cook either,,,Last edited by orphious; May 25, 2020, 09:21 AM.
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Originally posted by orphious View PostMy 1st "cook" post to the pit. Also my 1st time attempting a Brisket. I did not get a whole packer brisket. I picked up about a 6lb flat. Salted and left in fridge over night. This morning rubbed with Meathead's Big Bad Beef Rub and got on the Camp Chef DLX set on Hi Smoke (220) about 7 am. I dont think the flat will take as long as a whole brisket so I told the wife we might be having lunch or somewhere between lunch and diner. Will post another pic before I wrap.
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Originally posted by orphious View Post
Here we are at the stall.. Internal temp 170 at 1:15 pm. Wrap this baby up and added a cup of beef broth. Note to self - get wider foil this next time. hard to keep the broth from leaking. I added another piece of foil.
Aaaaaaand 3:15 pm its in the Cambro... gonna let it set prob till about 5:30ish and then slice.
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Originally posted by orphious View Post
Aaaaaaand 3:15 pm its in the Cambro... gonna let it set prob till about 5:30ish and then slice.
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Yep I consider it a success. My wife really liked the beefiness of it and it was tender and juicy. I really like that rub and I like the spiciness of it. But as they say happy wife, happy life right? And thanks for the link. I definitely will be cooking up another this summer. Not sure Ill get a whole packer though. I think that will be way to much meat for my family of 5...and with social distancing and all...
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orphious I think you will find a Dalmatian rub plenty spicy, honestly. In my opinion, the smoke and fire creates a lot of spice all by itself. As far as whether you cook a whole packer, or not, here’s a couple things to consider. 1. The leftovers make awesome chili and hash :-) 2. The whole packer cooks much better, in my opinion, than a hunk o’ flat. 3. Freeze the remnants and use them for chili, beans, beef barley soup, and more.
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Nice result! Re: your comment on the soggy bark... You may want to experiment with wrapping in "pink" butcher paper instead of foil. It tends to breath more than foil but may extend cook time a bit vs the foil. I’ve used it with outstanding results. Find it in grocery stores, depending on where you live, local butcher, or Amazon. A good reason to put another brisket on the pit soon!
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Yep! Definitely encouraged to try again. I'll try the butcher paper on my next cook. I got pork butt sitting in the fridge so that will be my next cook sometime this week. I've done a couple of those already so not worried about how that comes out at all.
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I do believe the mushy bark was due to the beef broth. I’ve never put any sort of liquid in when I wrap, and I always wrap with foil, and never have a problem with mushy bark. That said, tons of folks love butcher paper and it works well for them, so worth a try.
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