I am in the midst of cooking two brisket flats, about 6.5 lbs each. Normall, I would smoke the entire packer. BUT, both the local Costco and Frys told me...no more packers. man, I was bummed as packers make it so much easier and I like having some chopped and sliced. So, two of these flats will work I think. They do have a decent amount of fat on them.
I put them in at 9:30 or so last night. I looked all over for something telling me if they were select or choice cuts...couple not find it anywhere. Anyhoo, into the smoker with some CS Brisket rub...smoking happily at200 degrees.
I got up at 5:00 and checked on 'em. They are sitting right around 165. I am dreading dryout and grabbed some heavy duty foil, about half cup of beef broth and double wrapped and continued to smoke. At 930 AM, they register about 187....BUT, my concern is that they are not push through tender. Normally, I go with the polder test. But, I do not want to overdo these and have them dryout. They are sitting in the cooler, toweled and wrapped. Should I put them back on for a spell? Also, we had alack of bark, probably due to the foiling. I can live with that more than a dry flat.
Should I take them to an "easier probe texture" even if it means a higher temp?
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