Ron G.
TVWBB Wizard
On Sat evening / Sunday, I smoked a Brisket.
This was my 2nd attempt - first was only a flat.
Starting weight, before trimming thick parts of flat cap was 13.5 lbs - probably a little under 12 trimmed. Grade = unknown.
I bought it about 3 weeks ago, and had frozen and thawed it.
Cooked it low & slow (225-250) for about 17 hours - which was a bit too long (everything I've read indicated a normal minimum of 1-1/2 hours per pound).
Used a simple rub of Salt, Pepper, Penzey's Chili Powder, a little Turbinado Sugar, and a little Granulated Onion & Garlic. Heavy dose of Smoke Wood - (2) small logs of Cherry, (2) Large chunks of Pecan, and a layer of Pecan Hulls between the un-lit. (Grove Lump) Flavor & Bark were very good IMO.
Anyway - separated point & flat.
Point was nice and tender / moist - cubed it up & put it in a mix of Stubbs Beef Marinade (stuff is pretty hot/SPICY) & Bulls-Eye in equal parts. If you like a deep, "beefy" flavor with a little Kick - this seems to work pretty good.
Flat sliced mostly OK - GREAT flavor, but a little dry (some hard/stringy meat on side that was facing the heat).
LESSONS LEARNED:
L1. Next time, I'm getting a replacement probe for my remote-probe thermometer and putting it in the flat. When flat is done, separate and put point back on to put some bark on the exposed face and render a little mor fat.
L2. Next time, I'm starting it for the longer stretch fat cap down and/or put it on the lower rack nearer to the water pan. I suspect that this should shield the flat from direct heat and even-out the cooking between flat and point. (I started it fat cap up & flipped it after about 8 hours.)
DAMAGE CONTROL?:
Q1. Should I re-heat the sliced Flat in some beef broth or something else to put-back a little moisture?
This was my 2nd attempt - first was only a flat.
Starting weight, before trimming thick parts of flat cap was 13.5 lbs - probably a little under 12 trimmed. Grade = unknown.
I bought it about 3 weeks ago, and had frozen and thawed it.
Cooked it low & slow (225-250) for about 17 hours - which was a bit too long (everything I've read indicated a normal minimum of 1-1/2 hours per pound).
Used a simple rub of Salt, Pepper, Penzey's Chili Powder, a little Turbinado Sugar, and a little Granulated Onion & Garlic. Heavy dose of Smoke Wood - (2) small logs of Cherry, (2) Large chunks of Pecan, and a layer of Pecan Hulls between the un-lit. (Grove Lump) Flavor & Bark were very good IMO.
Anyway - separated point & flat.
Point was nice and tender / moist - cubed it up & put it in a mix of Stubbs Beef Marinade (stuff is pretty hot/SPICY) & Bulls-Eye in equal parts. If you like a deep, "beefy" flavor with a little Kick - this seems to work pretty good.
Flat sliced mostly OK - GREAT flavor, but a little dry (some hard/stringy meat on side that was facing the heat).
LESSONS LEARNED:
L1. Next time, I'm getting a replacement probe for my remote-probe thermometer and putting it in the flat. When flat is done, separate and put point back on to put some bark on the exposed face and render a little mor fat.
L2. Next time, I'm starting it for the longer stretch fat cap down and/or put it on the lower rack nearer to the water pan. I suspect that this should shield the flat from direct heat and even-out the cooking between flat and point. (I started it fat cap up & flipped it after about 8 hours.)
DAMAGE CONTROL?:
Q1. Should I re-heat the sliced Flat in some beef broth or something else to put-back a little moisture?
