Dry flats

GQuiz

Cooked 3 12lb briskets on my XL for an office BBQ. Put them over 2 water pans. I have an IQ-110 pit controller. Kept the temp at 246 for 10 hours before lifting the lid. The meat stalled at 190. I pulled at 205. In the end, the point was otherworldly. But the flats were dry. My last two cooks with the controller produced dry flats. I've never had that problem before. Do I need to rotate the briskest during the cook? Thoughts?

LBC Dawg

I've never gone to 205 personally. i usually pull mine by 195, and the flats have been fine. That said, i cook briskets for the point. Very little of the flat ever gets mowed down like the point. I vacuum the leftover flat and save it for chili. 

Photo Egg

Unlike cooking a steak to a certain likeness, rare, medium rare and such, a brisket is done when it's done. Done for a brisket means tender...not a temp degree. When it's probe tender it's done.

You are also dealing with two cuts of meat when you are cooking a full packer. Flat is almost always done first. That said if your point was perfect, good chance your flat was over cooked. 

Some even separate the two before cooking but I think most will separate when flat is done and then continue cooking the point. Not a pit controller issue but always a chance they were just not a great brisket to start with. It happens.

NPHuskerFL

Probe the flat for doneness which is usually 190℉-205℉. When Thermapen or temp probe slides in and out of the flat with little to no resistance your set. It's important to remember each brisky is different and time, temp etc is not gong to be the same every time.

GQuiz

That all being said, the Maverick probe was in the point. Think I oughta stick it in the flat instead?

DMW

GQuiz said:

That all being said, the Maverick probe was in the point. Think I oughta stick it in the flat instead?

Yes, you want it in the thickest portion of the flat.

lousubcap

If you were monitoring the point, it will run around 10*F or more hotter than the flat due to the higher fat content.  As mentioned above the key is probing the thickest part of the flat.  If 205*F in the point then it is quite likely that the flat wasn't quite finished. Obviously just an opinion...

GQuiz

@lousubcap It's a highly regarded opinion. Thanks. I'm just happy I don't have to try to rotate briskets during the cook.

Photo Egg

"If 205*F in the point then it is quite likely that the flat wasn't quite finished."

I would agree if he was having an issue with tenderness. His issue was Flat was dry.

Cooking a Flat longer, to a higher temp, is not going to add moisture.

caliking

You will almost never screw up the point. Start probing the flat once it hits 195 or so and pull it when it probes like butter. I use an old ice pick to test for doneness. And let it rest FTC for an hour minimum.

GQuiz

I FTC'd for four. The Pelican let steam out when I first opened it. In fact, when I sliced the first brisket, internal temp was still 165. I'll put the Maverick in the thickest part of the flat next time.

pgprescott

Cook full packer fat cap down. I think the water and such is not needed, but to each there own. If you want to make sure it is moist, just foil it during the stall. It will steam done sooner and will be like butter. I know, that's cheating.

rsterman

It would be nice to have a thread that contains a " Lexicon of Acronyms" that members, old and new, could refer to for clarity without having to always ask for help......dykwim? LOL.....heeheehee !!!