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How to keep the flat of a brisket from being dry?
Posted on 10/6/22 at 11:18 am
Posted on 10/6/22 at 11:18 am
Smoked my first brisket a couple weeks ago, and it went pretty well. Went 180 for the first few hours, then to 225 for the rest. Wrapped the brisket at 160 F until hitting temp.
The first few inches of the flat was pretty dry, while the rest was delicious and moist. Is this just unavoidable, or is there something I can do to keep the flat from going dry?
The first few inches of the flat was pretty dry, while the rest was delicious and moist. Is this just unavoidable, or is there something I can do to keep the flat from going dry?
10
Posted on 10/6/22 at 11:39 am to NolaTiger52
Just curious, what grade brisket was it?
What are you smoking on?
What are you smoking on?
Posted on 10/6/22 at 2:38 pm to NolaTiger52
You could always separate the point from the flat and cook separately
Posted on 10/6/22 at 2:53 pm to NolaTiger52
did you trim off any of the flat? I usually cut some of the tip of it off.
How long was your cook if you started at 180?
How long was your cook if you started at 180?
Posted on 10/6/22 at 3:09 pm to NolaTiger52
I wrap the flat with foil all the way around for the first three to four hours
Posted on 10/6/22 at 3:44 pm to NolaTiger52
Just the tip. Barely noticeable.
Posted on 10/6/22 at 5:32 pm to Mad Dogg
Make sure your flat is the same thickness or the thinner section will dry out. Make sure it isn't on a hot spot on your smoker as well. Sometimes the exhaust side of a smoker can get a rather hot hot spot where the gases are collecting.
Posted on 10/6/22 at 9:57 pm to NolaTiger52
quote:
How to keep the flat of a brisket from being dry?
The answer to that is as wide open as the question of why women are so crazy.
Posted on 10/6/22 at 10:01 pm to SmokedBrisket2018
quote:
Just curious, what grade brisket was it? What are you smoking on?
Didn’t even check the grade, smoking on a pellet grill
Posted on 10/6/22 at 11:02 pm to Hermit Crab
quote:
did you trim off any of the flat? I usually cut some of the tip of it off. How long was your cook if you started at 180?
Trimmed a good bit of fat. Cooked at 180 because my pellet grill gets a lot more smoke at 180, and wanted to get a good smoke ring. Total cook time was probably around 14 or 15 hours
Posted on 10/7/22 at 7:29 am to NolaTiger52
quote:
Didn’t even check the grade
How this happens (or doesn't) baffles TF out of me
Posted on 10/7/22 at 7:52 am to NolaTiger52
Posted on 10/7/22 at 8:33 am to NolaTiger52
quote:
Didn’t even check the grade, smoking on a pellet grill
Is your flat facing the opposite side of your pit from your heat source? If not, make sure to do that.
Posted on 10/7/22 at 8:47 am to GeauxTigers0107
quote:
How this happens (or doesn't) baffles TF out of me
To be honest, I was at Rouse’s picking up a pork butt, and the butcher came out with four or five briskets marked down a few cents per pound. Just grabbed one because it was cheap.
For future reference, what grade should I be looking for?
Posted on 10/7/22 at 8:49 am to NolaTiger52
Choice minimum, prime preferred
Posted on 10/7/22 at 9:28 am to NolaTiger52
quote:
Went 180 for the first few hours
You makin beef jerky baw?
The flat IS the drier portion of the brisket. Most people chop it up and use it for tacos. I’d never slice up a flat like I would a point.
I suggest an injection. See Chef Tom’s video on ATBBQ.
This post was edited on 10/7/22 at 9:33 am
Posted on 10/7/22 at 9:53 am to TCO
quote:
Most people chop it up and use it for tacos. I’d never slice up a flat like I would a point.
Posted on 10/7/22 at 10:16 am to NolaTiger52
Trim good - Season well (more than you think).
Set temp 210-220 for 6/7 hours then wrap (paper) no matter the temp.
Then set your internal temp probe for 203-05.
Pull and store in cooler in a towel or your oven (OFF)
wait a few hours and enjoy
Set temp 210-220 for 6/7 hours then wrap (paper) no matter the temp.
Then set your internal temp probe for 203-05.
Pull and store in cooler in a towel or your oven (OFF)
wait a few hours and enjoy
Posted on 10/7/22 at 10:20 am to TTU97NI
quote:
Pull and store in cooler in a towel or your oven (OFF)
If the oven can be set to 140-150F, it would be better to put it in the oven at that temp while wrapped in foil or BP (and in a foil pan so any liquid doesn't get all in your oven)
Posted on 10/7/22 at 10:24 am to NolaTiger52
Flats can be hard to not dry…. I’d think 180 is a little low. When you wrap, maybe add some tallow on it, and also be sure you’re resting it for at least 2-3 hours.
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