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put her on at midnight

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MaC122
MaC122 Posts: 797
in EggHead Forum
its 10:30 am. 207 deg. the probe goes in like butter. Will it be ok to foil till lunch? First brisket flat on the egg. 6 pounder@ 270
St. Johns County, Florida
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  • robnybbq
    robnybbq Posts: 1,911
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    Should be. FTC for 4-5 hours.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • BobsBGE
    BobsBGE Posts: 99
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    I still haven't tried a brisket but see them at Publix all the time.  Let us know how it turns out.  Might be my turn next.
    Fayetteville, Ga
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  • hapster
    hapster Posts: 7,503
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    Nice going! Looking forward to the sliced pics later...
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • MaC122
    MaC122 Posts: 797
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    came out charred and tough....sigh. think i went to long. ill try again
    St. Johns County, Florida
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  • ringkingpin
    ringkingpin Posts: 260
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    yeah, she looks a little darker than normal.  Sorry it turned out dry... next time!
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • SoCal_Griller
    SoCal_Griller Posts: 516
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    The flats are supposed to be the trickiest cut to smoke, vey unforgiving.  I have made to attempts and the first one was so tough we gave it to the dogs.  The second was better but still not that melt in your mouth brisket.  Keep trying, you'll get the hang of it.  My next one will be a packer cut for sure.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    MaC122 said:
    came out charred and tough....sigh. think i went to long. ill try again

    I've only done one flat, using the Travis method. It came out OK, not great, but it was my first brisket. The whole packers I've done have come out much better. I think it's generally accepted around here that flats are quite a bit more difficult. Anyway, don't despair, we all learn from our mistakes and they're probably as important to post about as our victories.
    "I've made a note never to piss you two off." - Stike
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  • Trini_in_Ottawa
    Trini_in_Ottawa Posts: 231
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    From my newbie experience and because of expensive brisket ($6/lb in Ottawa) - I use the Texas crutch method after I hit 160 - 170 internal temp.
    I find that both times my briskets came out very moist - the bark was also ok, because I put back on indirect grill to finish off things.
    Foil pan with some beef broth tightly covered with foil till internal of 190 - 200. Take out and place back on indirect grill till around 205 then ftc.
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