Brisket is at the stall now.


 
Jeff B

Jeff B

TVWBB Member
I'm smoking up a small brisket - a little over 4 pounds. It's been hovering between 158 and 161 for almost 2 hours now. I bet all sorts of good things are happening inside the piece right now. Some people say to foil it now to break the stall and keep moisture in and others say to let it ride. I think I'm gonna let it ride. I cooked 3 smaller briskets for the Superbowl that I foiled after 2 hours and they were delicious so I think I want to see what happens without foil.
 
I'm cooking at about 225. I'm thinking about putting on the foil. The meat temp is still stuck at 165 after 7 hours and its about time to eat. Im going to have to throw some burgers on the gas grill.
 
If doing a small flat or even a chuck roast foil is good. Once it is around 150-160 foil to tender, temps are false in foil.
 
OK, dinner is done. I cooked 2 flats. One was 4 lbs and the other was 2 lbs. I put the 2 pounder on about 2 hours after the 4 pounder.

I cooked them at 225 for about 9 hours. I put my Taylor remote thermometer in the larger one. It stalled at 153 after 2 hours and slowly made it up to 168 after 8 hours. It only took about an hour to get from 170 to 190.

They were a little tough. Not too tough but they definitely could have been a little more tender. Surprisingly, the smaller one was much more moist. It must have been the cut. I haven't found a place by me yet where I can get a whole brisket yet so I'm using Pot Roasts from the supermarket. I hope that isn't taboo.

I am going to try the foil again after they get to 150 or so to see if that keeps in some of the moisture. I read also that foiling will cut some time off the stall.

Brisket is a really flavorful meat. The rub I used only flavored the bark but the meat itself is fantastic. I will have to practice a few more times. Now, I want to try brisket at a competition just to see what a really good brisket is supposed to taste like so I have something to aim for.
 
The smaller one was more moist because it was closer to being done.

You say you use "Pot Roast" which to me is a chuck or shoulder roast not a brisket.
 
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