A BRISKET FLAT ... and my errors (?)

ChristinaSunshine · January 2015

Y'all - I need some coaching here ....

I have a 3.25 lb brisket flat. Just S&Pd it, nothing crazy. Left the fat cap (it wasn't too thick). Redi-Chek at 250-270, but him on. He's been on for 2 hours, and his (Red-Chek) IT is 165. Is he cooking too fast?

Happy New Year everyone!

And ... Hap - Where are your pics form "the first cook of 2015" and thanks for the add on IG (caligal089) ;-) - your pics are always inspiring to me!

The Cen-Tex Smoker · January 2015

Sounds right to me. Should be around an hour per lb or a little more at that temp. Right on track.

lousubcap · January 2015

Listen to @Cen_Tex-he knows brisket although I have likely hosed up more flats that he has

ChristinaSunshine · January 2015

The Cen-Tex Smoker said:

Sounds right to me. Should be around an hour per lb or a little more at that temp. Right on track.

Pull it of at 190?

lousubcap · January 2015

The key to "the brisket finish-line" is when the thickest part of the flat (regardless of packer or stand-alone flat) probes like "buttah". If that's where you are then go for it-but temperature is just a guide to when to look for the "touch". Regardless, slice across the grain and don't slice til ready to eat-will dry out before your eyes. FWIW-

ChristinaSunshine · January 2015

@lousubcap - Are you saying that I should let it become buttah THEN FTC it?

ChristinaSunshine · January 2015

I think he might actually be ok!

ChristinaSunshine · January 2015

THANKS @loudubcab and @The Cen-Tex Smoker

lousubcap · January 2015

Congrats on the cook-no errors there! Looks great and a good smoke ring as well. Enjoy the eats!

ChristinaSunshine · January 2015

lousubcap said:

Congrats on the cook-no errors there! Looks great and a good smoke ring as well. Enjoy the eats!

THANKS! he was REAL good. we had a lot left over so I CUT IT up and put it in beef and barley soup last week ... OMG ...TO. DIE. FOR.

A BRISKET FLAT ... and my errors (?)

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