New Years eve brisket flat


 
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Brandon A

TVWBB All-Star
I'm almost an hour into my New Years high heat brisket flat smoke. The flat was ~7.5lbs, rubbed with Texas BBQ Brisket blend. Plan on foiling just shy of 160, since the fat cap is pretty weak. I fired her off with some RO lump and some nice big chunks of hickory and ash. Its a cool day (around 10 degrees now) with no wind. The smoker just hit 300, and still climbing slowly. Were having a few friends over tonight for some Wii and plenty of drinks and food. I got the beginning photos in the camera, I'll get them posted, post cook
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Have a safe and happy new years guys!
 
Just pryed open the foil at the 90min mark, doesnt apear to be much juice, and shes far from tender, i hope theres a drastic change by the 2 hour mark or I'll be worried. Not another ho hum brisket please!
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Well Bryan, we'll just say that I had nothing but compliments.
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But anyone who would have known better would have noticed it was a bit dry and completely lacked a smoke ring?? But there were probably more then 20 people in the house when I sliced and that sucker dissapeared! I had a ton of compliments from people who havent eaten over before, which was nice, but I knew better. I must have had small hole in the foil because there was alot of baked on stuff in the foiled pan, and not so much in the foil.

**note to self. Next HH brisket I will use a foil pan instead of trying to skillfully wrap the brisket. I think that not getting a good seal on the top of the foil is detering my efforts. I have to use 2 large pieces of foil to cover the brisket, one on bottom that covers mostly everything, but then I have to cover the hole left at the top. I think this is hurting my braise. With a foil pan I will have room on all sides of the brisket, a sturdy bottom, and also be able to seal the foil top, creating a leak proof braising enviroment....I think that because of the poor seal, I had to leave the brisket on longer to get it to tender, where if it was sealed better it may have braised more efficently and thus came off in less time and with more moisture. I'm wondering if this is the problem I've been having with the last few....What do you think? One day I will master this sucka!
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i thought it looked great. Im right behind you in the "what do you think?" man im gonna be askin you how to do it someday cause I cant, im always up a 3 a.m. in my pajamas lightin off coal to do the low and slow thing. So far briskit is the toughest for me, its mostly great but theres always an agervator! (sp?) but still it looks good man.
 
Looks great to me Brandon, great job. Great looking bark on the flat.
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I got a hole in the foil not so long agao and it was a major bummer. That one didn't come out as moist as usual, but was still good, just used a finishing sauce on the slices. Remeber in the pork and kraut thread I mentioned the flat in a foil pan with out the water pan in there. Make sure you have the water pan in place if going the high heat brisket route, wether it's in foil or a foil pan.
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