First brisket


 
Jason Godard

Jason Godard

TVWBB Pro
Doing my first brisket flat, with Oak Ridge Black Ops Brisket Rub, 240F for an hour then ~275F until it probes 195F. Its In the stall now. cooking over Rockwood Lump Charcoal and some hickory chips. Yes, that’s a Joe Jr.
 

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If you’re wrapping the flat at the stall, add some beef broth to the paper to keep moisture in the beef. The flat just has near zero fat so they always dry out at higher heat (above 225°).

Nice cook. And yup, sauce makes it better.
 
Brett-EDH said:
If you’re wrapping the flat at the stall, add some beef broth to the paper to keep moisture in the beef. The flat just has near zero fat so they always dry out at higher heat (above 225°).

Nice cook. And yup, sauce makes it better.
Click to expand...
It did stall at 2 hours/150F and I thought about wrapping it, but didn’t. I think the temp at the grate was too high in this small kamado, so I’ll have to slow it down with lower temp and wrap the next one. That said, I filled the ash-kicker basket with lump, and it went through just over half of it in 4 hours, so if I slow it down, it’ll use even less next time.
 
Jason Godard said:
It did stall at 2 hours/150F and I thought about wrapping it, but didn’t. I think the temp at the grate was too high in this small kamado, so I’ll have to slow it down with lower temp and wrap the next one. That said, I filled the ash-kicker basket with lump, and it went through just over half of it in 4 hours, so if I slow it down, it’ll use even less next time.
Click to expand...
You’re spot on. From my own experiences, flats just need a gentle rise in temp over longer times. Or cheat with a foil wrap at 150°, add some beef broth, tightly wrap so it’s can’t over steam and shred, and you should have a juicy flat. Note, once wrapped, you can stay at the 275° mark as the brisket is insulated from the heat-drying effect. It’s almost like making a pot roast but using the smoker.

Also, if you want to save lump cost, at the wrap you can go oven at 275°. Your brisket or no one will ever know. The beef stops absorbing smoke after 1.5-2 hours on the smoker.
 
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