I've smoked a couple briskets on my WSM, but I've separated the point and flat prior to smoking them. The flat turned out just a wee bit dryer than I'd like both times and again, that was cooking seperately.

First, how do you cook the brisket unseperated and not have the flat dry out significantly while getting the point up to 205?

Second, do all briskets in the 11-15 pound range have those really thin flats? I was looking at a bunch this morning and once you'd trim the fat cap to about a quarter inch, the meat of the flat is only 1-1.25 inches for a significant portion of its length.

Thanks

2 ...

Report Post

Posted by Chucktown_Badger

The banks of the Ashley River

Member since May 2013

37559 posts

Posted on 5/16/20 at 1:35 pm to Jake88

Temp probe in each of the flat and point. I will also occasionally put aluminum foil under the flat if it's cooking too quickly.

1 ...

Report Post

Posted by Jake88

Member since Apr 2005

80815 posts

Posted on 5/16/20 at 1:42 pm to Chucktown_Badger

I did that when cooking them separated. It just seemed that getting that thin flat to 205, even separated and with prime, dried it out a bit much. I cant imagine I wouldn't have really screwed it up had I left them together.

0 ...

Report Post

Posted by tirebiter

7K R&G chile land aka SF

Member since Oct 2006

11048 posts

Posted on 5/16/20 at 3:18 pm to Jake88

quote:
I've smoked a couple briskets on my WSM, but I've separated the point and flat prior to smoking them. The flat turned out just a wee bit dryer than I'd like both times and again, that was cooking seperately.

I would use a water pan with the flat, and foil about 140, pull at 190, it just not have enough internal fat to not dry out otherwise. I do not pull whole briskets at 205, more like 192-195. If the flat is thin you may want to test the bend of the meat, it may be ready prior to 190. Dealing with some finicky meat. I used to smoke flats for my dogs for trial treats, always cook whole for the humans. There is zero shame in foiling brisket, either.

1 ...

Report Post

Posted by Thecoz

Member since Dec 2018

3965 posts

Posted on 5/16/20 at 3:37 pm to tirebiter

I smoke the meat 45 minutes a pound and then take it out of the smoker and finish it in the oven wrapped... I separate the wet side from lean side... just cut in half.... the meat grain does a 90 degree shift anyway here and best to carve the two sides at 90 degree rotations anyway

I do the lean another 20-30 minutes a pound wrapped in oven at around 225...the wet side
Another 45-60 minutes (ish) a pound to get tender. I pour some sauce on the pieces before wrapping... I use dry rub only in my smoker and spritz it occasionally...
Nice elasticity when done but can cut with a fork...

I do it over two days......smoke it one day and then use the oven because you can plan the timing just like roasting anything in the oven and plan eating time very accurately...

I throw in some ribs or chickens while smoking the full brisket and eat those at the end of the first day. Brisket goes into the fridge to oven tenderize after wrapped the next day or so...

I have a pellet Traeger and it manages the temp pretty accurately...

1 ...

Report Post

Posted by Thecoz

Member since Dec 2018

3965 posts

Posted on 5/16/20 at 3:42 pm to Thecoz

I smoke At 180-190 ish may let temp go to 200 on occasion... I bump it up To a roast temp when finishing the chicken or ribs that were in with the brisket ( after taking brisket out). I use temp probe to determine when done

Page 1