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Brisket

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FlatEric
FlatEric Posts: 56
edited November -1 in EggHead Forum
I have a 5 lb flat that i put on last night... it has gone 10.5 hrs and is reading 194 internal.... Time to pull and wrap in foil/cooler? Length of cook sound right? btw..I set Guru at 230 ish grill level
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Comments

  • Unknown
    Unknown
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    FlatEric,
    sounds fine id take it off and wrap it up ASAP.
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  • James
    James Posts: 232
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    FlatEric,[p]Sounds about right for a flat as far as I'm concerned.[p]
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  • Nature Boy
    Nature Boy Posts: 8,687
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    FlatEric,
    Like the other fellers say, perfect. I've found small flats (4-6 pounds) cook in about 10, so you are right on. Enjoy it!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • FlatEric
    FlatEric Posts: 56
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    Nature Boy,
    BTW, I rubbed with Dizzy Coarse, and Cow Lick..... Flavor was great, wish it was a little more tender.... maybe i am used to doing butts????
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  • Pakak
    Pakak Posts: 523
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    FlatEric,[p]Hard telling exactly what the problem is. I've found brisket to be the most challenging hunk-o-meat of any. First and foremost, you HAVE to start out with a well marbled piece of meat, IMO. Cooking a lean brisket for that long is going to result in shoe leather. Anyway, that's been my experience.[p]I normally would suspect you hadn't cooked it long enough, except it sounds like you did. Not cooking long enough results in tough meat also. The collagen has to have an opportunity to break down.[p]Only one more thing besides the marbling and the length (and temp) it was cooked. That is, how long did you let it rest? I think most people will advise to pull it, wrap in a towel, place in a cooler for at about an hour.[p]Like I said - I've had great difficulty turning out a consistently good brisket. Probably should do them more often! LOL
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