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Brisket last night

Fake_Chow
Fake_Chow Posts: 37
in Beef


Did a smaller flat last night with an Apple Chipotle rub mixed with some Smoking Guns to add some fire to it.  Temp held at 230 throughout the night, gave it a check around 6AM and it was right where I left it to hit the sack...love that!

Internal temp seemed to stall at 170ish, then it jumped to 184 in thirty mins?  Trying to time it for lunch, well, and dinner too.


Here are some pics early in the cook, I have it foiled now, so I will add more pics later...happy Sunday!

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Comments

  • Foghorn
    Foghorn Posts: 10,049
    That's a good-looking flat.  It seems like you are right on schedule.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 33,856
    FTC (foil, towels and cooler) is your friend if finished too soon.  Looks great.
    Welcome aboard and enjoy the journey!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Fake_Chow
    Fake_Chow Posts: 37

    Put it in the cooler for 2 hours, came out solid, a little dry but great flavor and texture.  Not sure if there are any tips out there to get more moisture on the cook.



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  • lousubcap
    lousubcap Posts: 33,856
    Flats are a challenge to hit a triple or home-run.  There are some on the forum who use injections and other techniques to address the potential for dryness.   Hopefully they will be along-but other-wise give it a search.  I generally can only get flats and enjoy the challenge of the cook more than the out-come.  I may need to adjust my priorities...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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