Tips for first time brisket

[mwemaxxowner]

Never had a brisket with a bone.

That was part of the point. Lol

Easy to rule that out. No cavity to insert the tip into, and I have plenty of real-estate to get the entire probe inserted.

Seems easy now to rule out bone, cavity, and partial insertion as reason for the probes not reading correctly.

 

[mwemaxxowner]

For P2 what is the 200 indicating?

200 is my set temp for it to notify me on the app. I'll start checking with my handheld for temp and probe tenderness.

 

[mwemaxxowner]

I probed it just now at about 185. The probe went in MUCH easier than when I was around stall temp. Maybe it will be good.

 

[mwemaxxowner]

Just pulled it at 206. Most of it probed really easy except a couple spots. I was afraid of cooking any longer since it was at 206. I left it in the butcher paper, wrapped in aluminum foil, wrapped in a towel, and put it in the cooler. It'll get 4 hours or so of rest time.

 

[brewersfan73]

Just pulled it at 206. Most of it probed really easy except a couple spots. I was afraid of cooking any longer since it was at 206. I left it in the butcher paper, wrapped in aluminum foil, wrapped in a towel, and put it in the cooler. It'll get 4 hours or so of rest time.

That should work out perfectly. Enjoy your meal.

 

[Steve In Pa]

200 is my set temp for it to notify me on the app. I'll start checking with my handheld for temp and probe tenderness.

Ok
I haven’t used that function so good to know

 

[Jimsmokes]

Just pulled it at 206. Most of it probed really easy except a couple spots. I was afraid of cooking any longer since it was at 206. I left it in the butcher paper, wrapped in aluminum foil, wrapped in a towel, and put it in the cooler. It'll get 4 hours or so of rest time.

You/it should be good!

 

[mwemaxxowner]

Well, it turned out dry. Really dry. It had a nice beefy flavor, nice smoke ring, and what I thought was a nice bark. But it was dry.

I'd like to list my details and see if y'all would mind working backward with me to narrow down what I need to try changing next time.

1) It was a 2.5 lb flat. Not a whole brisket.

2) I hit it the night before with Kinder's caramelized onion and butter seasoning and pepper, put in Ziploc bag in fridge overnight.

3) Got up at 3 am. Put brisket in empty cooler and fired smoker up on 250 (I think). Fat cap up.

4) Put on grill at 4 am.

5) Hit 160 or so shortly after 7 a.m. I wrapped in butcher paper. I thought maybe it was cooking fast so I think I bumped it down to 225 then or shortly after.

6) Probed mostly tender at a temp of 206 around 12 noon for a total of about an 8 hour cook.

7) Left in butcher paper, wrapped with aluminum foil and a towel, put in a cooler and didn't touch again until 5 PM.

When I unwrapped it I cut the excess fat off the top. There was a little meat attached to/mixed in the fat. I carved that bit out and ate it myself and it was PHENOMENAL.

More data

I'm not sure if I need to pull sooner, cook lower temp (or higher?), rest longer, or maybe even cool longer until it probes better. Although I think the issue is being dry, not necessarily being tough. I don't reckon cooking longer would help retain moisture .


I also smoked some zucchini and corn on the cob. Both turned out very good!

 

[Mike From R.I.]

Well, it turned out dry. Really dry. It had a nice beefy flavor, nice smoke ring, and what I thought was a nice bark. But it was dry.

View attachment 4475

View attachment 4470


View attachment 4471


I'd like to list my details and see if y'all would mind working backward with me to narrow down what I need to try changing next time.

1) It was a 2.5 lb flat. Not a whole brisket.

2) I hit it the night before with Kinder's caramelized onion and butter seasoning and pepper, put in Ziploc bag in fridge overnight.

3) Got up at 3 am. Put brisket in empty cooler and fired smoker up on 250 (I think). Fat cap up.

4) Put on grill at 4 am.

5) Hit 160 or so shortly after 7 a.m. I wrapped in butcher paper. I thought maybe it was cooking fast so I think I bumped it down to 225 then or shortly after.

6) Probed mostly tender at a temp of 206 around 12 noon for a total of about an 8 hour cook.

7) Left in butcher paper, wrapped with aluminum foil and a towel, put in a cooler and didn't touch again until 5 PM.

When I unwrapped it I cut the excess fat off the top. There was a little meat attached to/mixed in the fat. I carved that bit out and ate it myself and it was PHENOMENAL.

More data

View attachment 4473

View attachment 4474


I'm not sure if I need to pull sooner, cook lower temp (or higher?), rest longer, or maybe even cool longer until it probes better. Although I think the issue is being dry, not necessarily being tough. I don't reckon cooking longer would help retain moisture .


I also smoked some zucchini and corn on the cob. Both turned out very good!

View attachment 4472

The flats will be drier than the point cut, both have to be smoked till well-done to be tender. I have been having great luck with bottom round roasts, I smoke them to 140 degrees which is a perfect medium and juicy.

 

[mwemaxxowner]

You would shoot higher than 206? Smoking it longer won't just dry it out even more?

I wouldn't call it tough, just dry.

 

[ANT0407]

You would shoot higher than 206? Smoking it longer won't just dry it out even more?

I wouldn't call it tough, just dry.

I wonder if might have been perfect before you rested. Did you open the foil/paper and let the temp come down before wrapping in the towel? I'm thinking it might have kept cooking if you didn't let it cool a bit before resting in the towel. Just my thought I could be way off the mark.

 

[brewersfan73]

I've never done just a flat, so take my advice with a grain of salt. I probably would have started it out at 200 or 225 until it got to the stall. Also, cooking it to 206 seems a little high, and perhaps it went even higher after you pulled it off, which accounts for the dryness. I've seen some people let it cool just a bit before putting it in the cooler, although I can't remember why.

Your bark looks great, and you definitely let it rest long enough. The flat can be unforgiving since it doesn't have a lot of fat, and maybe yours had even less marbling. Was it select, choice, or prime grade?

Sorry it didn't turn out as well as expected, but it will get easier. Putting your cooking notes on this forum and getting feedback is a great way to do it.

 

[Steve In Pa]

Well, it turned out dry. Really dry. It had a nice beefy flavor, nice smoke ring, and what I thought was a nice bark. But it was dry.

View attachment 4475

View attachment 4470


View attachment 4471


I'd like to list my details and see if y'all would mind working backward with me to narrow down what I need to try changing next time.

1) It was a 2.5 lb flat. Not a whole brisket.

2) I hit it the night before with Kinder's caramelized onion and butter seasoning and pepper, put in Ziploc bag in fridge overnight.

3) Got up at 3 am. Put brisket in empty cooler and fired smoker up on 250 (I think). Fat cap up.

4) Put on grill at 4 am.

5) Hit 160 or so shortly after 7 a.m. I wrapped in butcher paper. I thought maybe it was cooking fast so I think I bumped it down to 225 then or shortly after.

6) Probed mostly tender at a temp of 206 around 12 noon for a total of about an 8 hour cook.

7) Left in butcher paper, wrapped with aluminum foil and a towel, put in a cooler and didn't touch again until 5 PM.

When I unwrapped it I cut the excess fat off the top. There was a little meat attached to/mixed in the fat. I carved that bit out and ate it myself and it was PHENOMENAL.

More data

View attachment 4473

View attachment 4474


I'm not sure if I need to pull sooner, cook lower temp (or higher?), rest longer, or maybe even cool longer until it probes better. Although I think the issue is being dry, not necessarily being tough. I don't reckon cooking longer would help retain moisture .


I also smoked some zucchini and corn on the cob. Both turned out very good!

View attachment 4472

Did you coat the corn and zukes with anything? And at what temp for how long?

 

[mwemaxxowner]

I've never done just a flat, so take my advice with a grain of salt. I probably would have started it out at 200 or 225 until it got to the stall. Also, cooking it to 206 seems a little high, and perhaps it went even higher after you pulled it off, which accounts for the dryness. I've seen some people let it cool just a bit before putting it in the cooler, although I can't remember why.

Your bark looks great, and you definitely let it rest long enough. The flat can be unforgiving since it doesn't have a lot of fat, and maybe yours had even less marbling. Was it select, choice, or prime grade?

Sorry it didn't turn out as well as expected, but it will get easier. Putting your cooking notes on this forum and getting feedback is a great way to do it.

Thanks. I think there were definitely some positives. I really didn't mean to hit 206, it kinda snuck up on me. It was moving slow, then all of a sudden it wasnt.

Maybe next time I'll just go for temp and count on the rest to soften it up. Maybe pull about 200 or so. I don't remember the grade. It didn't have much fat other than the cap.

 

[mwemaxxowner]

Did you coat the corn and zukes with anything? And at what temp for how long?

I coated the zucchinis in olive oil, salt, pepper, and garlic powder.

Here is what I mixed up for the corn. I basted it once at the beginning, then once about halfway through. Smoked it all on 225 for an hour.