OTHER INTERESTS > Grillin' & Chillin'
What I learned about brisket, and my smoker, this weekend
clark123456:
--- Quote from: Raisinhead on January 01, 2016, 11:04:42 AM ---The flat is the cut that I screwed up. Let us know how it is
--- End quote ---
I will attempt to never do that again. A full brisket at Costco is roughly 70% flat and 5 percent point with the rest being fat (and $4.99/lb). This thing is 90% flat and ten % fat (and $6.99/lb). The point is the best part, by far, because it is infused with fat (think rib eye steak) and is very tender. However, the flat part of the last one was good. It was strange tough, half of the flat was more moist than the other half...and it self separated the dryer stuff from the moist stuff (like split right between the two parts of the flat).
I'll see what happens with this one and report back, later tonight.
I think I figured out the temperature issue...my water pan was radiating heat towards the probe, or directly the heat to the probe. I like the extra moisture, so I'm just compensating by adjusting the smoker temp higher, even though it will yield 225 at the meat.
- Torg
tcdawg:
--- Quote from: clark123456 on January 01, 2016, 09:54:10 AM ---This morning Kell requested another brisket. Of course, Costco is closed, so I'm suffering through a brisket flat from publix. I didn't realize it was just a flat until I got home; My hopes for this one aren't as high as last time. It is Choice, but I'm going to miss 'the point'.
I'll watch the chamber temp a lot closer this time so it can be done in a reasonable about of time, but I'm going low, slow, and no opening the door until it is done. Salt and pepper rub, just like last time.
I'll be bringing some tomorrow for lunch, if it is decent.
- Torg
--- End quote ---
I have cooked a number of the flats from Publix and been pleased w them.
clark123456:
I broke my rule and opened the door and turned it over to put the fat cap on top for the rest of the time. I wanted to get a look at the color...it isn't black like last time...more of a pretty red color. It had about the flex as the last one. It's cooking really quick this time, which concerns me, but I'll continue it to 203*.
- Torg
clark123456:
Done..except the wait for the rest. 2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.
- Torg
tcdawg:
--- Quote from: clark123456 on January 01, 2016, 05:57:51 PM ---Done..except the wait for the rest. 2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.
- Torg
--- End quote ---
You rest it 2.5 hours? 20 minutes is enough. But you can much longer if it's wrapped up and in a cooler.
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