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First brisket cook

coooltroy
coooltroy Posts: 207
in EggHead Forum
Wanted to practice on a cheap flat before cooking the SRF Kobe Waygu Brisket next weekend.  Not thrilled with the outcome.  My new flame boss meat probe failed half way through.  Cooked unwrapped 6 hours till 170 pulled and wrapped, took another 4 to reach 200.  @230 degrees for first 8 hours then bumped to 250.  Injected and cooked using Dr BBQ big green egg brisket recipe, no sauce.  I'm not thrilled with the flavor or lack thereof.  The meat is very moist but I think the color tells its over cooked.  Hoping a better and heavier rub along with less wrap time helps for next weekend.  I really don't want to be disappointed!
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Comments

  • DMW
    DMW Posts: 13,836
    edited September 2015
    The results from that choice flat can't even start to be compared to what you have waiting with a SRF wagyu packer. Night and day, as it were. You will not need to inject, and for rub, you really don't need more than a nice heavy coat of salt and pepper. Cook at 250* grid with no wrap and you will be looking at 12-14 hour cook. You won't need to take the SRF to 200*, start checking for feel around 185* or so.

    When the thickest part of the flat probes like buttah, you are done. I've had some SRF finish as early as 187*. That said, don't be afraid to keep going until it's ready. Also, if you need to FTC to hold it until service, let it rest uncovered for around 20 minutes before wrapping and holding. If you wrap immediately, you run the risk over overcooking due to carry over cooking. @cazzy dropped this little bit of wisdom some time back.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • blind99
    blind99 Posts: 4,974
    Cooking brisket flats = recipe for frustration
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • rosem
    rosem Posts: 48
    Cook at a higher temperature. I think by the time you get a brisket to 200F at such a low temp it's pretty dried out. From my experience I've been getting better results at 275-300F. 
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  • TigerTony
    TigerTony Posts: 1,078
    edited September 2015
    You can't go wrong following DMW's advice.
    @DMW is the Deputy of Much Wisdom.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • coooltroy
    coooltroy Posts: 207
    @DMW thanks so much!  I really appreciate all the feedback.  I had a feeling the wrap duration and lower heat was a problem also.
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  • lousubcap
    lousubcap Posts: 36,702
    @DMW has it all together.  But if a cheap flat is all you need to practice on before the SRF, I would offer that you at least find a packer (Costco has prime grade when they have them around here) so you can appreciate the very different cook profile between a flat and the whole thing.  Beyond that, give the Aaron Franklin brisket youtube series a look as it is great insight.  But it's your brisket and your cook....
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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