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Guest
Guest
I smoked a whole brisket yesterday. The point was delicious and moist. The same could not be said for the flat. It was dry and I'm wondering if I made a mistake. 190 degF is considered well done for beef. However,various sources say to pull the brisket out at 205-210 degF. Why? When I inserted a thin metal skewer into the brisket side at 190 degF, it slid in quite easily. I was tempted to pull the brisket off, but I let it cook until 198 degF, about an hour more. What is your technique for determining when to pull a whole brisket off?
Should I have used the Texas crutch and civered the flat while the point cooked some more? Should I butcher the flat and point sections and smoke them separately?
Should I have used the Texas crutch and civered the flat while the point cooked some more? Should I butcher the flat and point sections and smoke them separately?