I'm using an untrimmed brisket cooking to 190 dedrgrees but the flat is a little to dry but the rest is just great. I've been setting it @200 degrees . Any ideas on a more moist flat.
Thanks,Jimbo
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I'm cooking a practice packer every weekend and I'm having better results checking and pulling when the flat is 186�+/-.
These are 15 lb choice IBP packers and must be pretty good,since they are finishing right at 1 hr/lb.
I cook a few hrs at 180�-190� and gradually raise it to 225�.
I still poke test it,and insta read several spots.
I let it set about 2hrs + in plastic ,with 1/2 cup beef stock.
Let cool on the counter for another 1/2 hr.
Not perfect,just the way we're approaching it.
If you're not worried about injection tracks,you can inject with Joe Ames' Fab B-lite.
Hope this helps a little.
These are 15 lb choice IBP packers and must be pretty good,since they are finishing right at 1 hr/lb.
I cook a few hrs at 180�-190� and gradually raise it to 225�.
I still poke test it,and insta read several spots.
I let it set about 2hrs + in plastic ,with 1/2 cup beef stock.
Let cool on the counter for another 1/2 hr.
Not perfect,just the way we're approaching it.
If you're not worried about injection tracks,you can inject with Joe Ames' Fab B-lite.
Hope this helps a little.
jimbo.
The issue of dry has to do with size of the flat (how thin it is at certain points) and how much fat is on that part of the brisket and what the finishing temp is.
Thinner parts will overcook dry out if they're smaller/thinner/not fatty.
Just the nature of briskets/flats.
Smokin'
The issue of dry has to do with size of the flat (how thin it is at certain points) and how much fat is on that part of the brisket and what the finishing temp is.
Thinner parts will overcook dry out if they're smaller/thinner/not fatty.
Just the nature of briskets/flats.
Smokin'