Brisket, Second Attempt

xiphoid007 · August 2015

Second attempt at brisket today. I used a 7lb flat from a local grass-fed-only butcher. Upon some fat removal, there may have been a sliver of point left, but still mostly flat. I went fat side down and aimed for 250. On at 7:45 and off at 2:45. I had it creeping over 260 at the hottest for a bit but kept it pretty much between 250 and 260. Simple salt and pepper rub with hickory smoke.

I ended up pulling at 203. I started checking temps at 195, but it wasn't probing smooth. At 203 it definitely had the jiggle that everyone talks about and felt good, but it still probed firm in places in the flat.

I'm thinking that maybe such a small flat got a little dry, but it certainly looks great. It's currently FTC'd until dinner to be accompanied with corn on the cob and green beens, so I'll find out soon.

I was actually planning on foiling when I hit 160 or the stall, but it didn't have the color I wanted. It may have stalled around 180, but it was very short-lived, maybe an hour. So I just kept rolling without the foil.

I'm hoping that this is the "feel" so many speak of with cooking brisket. I've read a lot here and have the Aaron Franklin videos memorized, so hopefully I guessed right. It seems like there is so much variation that wrapping/not wrapping and the temp at which to pull depends on the particular hunk o' beast you have. The proof is in the pudding, so I'll find out. I'll post some sliced pics after, hopefully I'll have one of those sexy knife shots with the uber-tender brisket folded over it. Stay tuned.

Image: https://us.v-cdn.net/5017260/uploads/editor/nd/e576ifmq9742.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/2d/7wkyjo2n2d9l.jpg

lousubcap · August 2015

Looks great and a flat is about as challenging a cook you can wrestle with. Full props for the cook and documentation. I'm sure you have a winner and good call with your no foil decision.
You likely will never get the Aaron Franklin feel but you sound like you "know it when you feel it" and practice means a lot of brisket to consume. Well done!

RiverDoc · August 2015

Looks terrific! Well done.

xiphoid007 · August 2015

Turned out pretty darn good. Not perfect, but I'll take it! There was a sliver of point which was of course perfect. The thin edge of the flat was just a little bit tough, but still fantastic. It wasn't pull apart tender, but you could still cut it with a fork. Crust was great. Flavor and smoke were perfect. Definitely will try again, maybe with a packer this time.