I just completed a 12lb brisket last night. It was a choice piece of meat and cooked with my usual method. However, the point was very tough. The flat on the other hand came out almost perfect. I cooked to an internal temp of 195 on the flat using average temps of about 225. When the internal temp hit 170 I foiled and finished in the smoker at a slightly higher temp of 240. Any suggestions?
Brisket Cook Flat=great, point=tough
- Thread starter Jim Clay
- Start date
I tend to buy big briskets, so I have often completed separated the point from the flat before cooking, seasoning all surfaces. I restack them, though, so that the point is actually covering more of the flat than it covered before, and go through the entire cook in that manner. I've had good results with that approach.
Keri C, smokin' on Tulsa Time
Keri C, smokin' on Tulsa Time
Keri -- do you cook with the fatcap down after separating (which I believe is point down after my first packer)? What effect does putting the point on top have on the bark?
My first packer (small, about 9 lbs) ran for 17 hours at 210-215 and never got up to temp running about 175 in the middle of the flat and about 165 in the flat over the point. I foiled and gave it about an hour at 225. The flat was great, the point tender and sliced nicely, however, I thought that the point (having never had one for comparison) was incompletely rendered. Anyhow, 4 adults and one 19 yearold demolished the brisket only leaving 4 small slices for my breakfast.
My first packer (small, about 9 lbs) ran for 17 hours at 210-215 and never got up to temp running about 175 in the middle of the flat and about 165 in the flat over the point. I foiled and gave it about an hour at 225. The flat was great, the point tender and sliced nicely, however, I thought that the point (having never had one for comparison) was incompletely rendered. Anyhow, 4 adults and one 19 yearold demolished the brisket only leaving 4 small slices for my breakfast.