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Brisket flat in red chile sauce

whldch
whldch Posts: 128
in EggHead Forum
Dr BBQ has a recipe for brisket flat that he claimed solves the problem of dried out meat. I had a half packer in the freezer with just a bit of point, and smoked it today in 25 degree cold. It was excellent, the fatty part on the slices is that part of the point but it was moist, tasty, nice smoke ring and sliced like butter. The only downside was my disappointment in the reliability of the cyberq I got last year. Pit probe didn't work after only 3 or 4 Lo and slo cooks. My old standby Maverick saved the day. X
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Comments

  • UNCHeels08
    UNCHeels08 Posts: 116
    That looks great to me. 

    How long and at what temp did you cook it? One of the reasons I haven’t tried brisket yet is because of the crazy long cook times needed, don’t want to deal with all that just to have a good chance of having it come out dry. 
    Raleigh, NC

    LBGE
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    I have used several Dr. BBQ recipes to great success.  I'm glad this worked for you.

    Not being critical, just trying to be helpful - it looks like you sliced with the grain.  Brisket is best sliced against the grain.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • littlerascal56
    littlerascal56 Posts: 2,110
    Used to cook a brisket a month when they were $.99/lb.  Then everyone got on the brisket leave, and they tripled in price.  Supply and demand at its finest.

    With the going price of prime packers now, owning a top end controller like a Flameboss 300 makes economic sense!
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  • whldch
    whldch Posts: 128
    Yeah I didn't show the best pic of the slices. That small piece of point looked across the grain. Flat was fine.  I cooked the meat at 300 initially for 3 hours per recipe. Temp climbed a bit that's when the cyberq failed. Of course it took a while to bring it down. Then I put the flat in a tin, added the chile sauce and covered it but raised temp to 325. Watched it through the stall, then flipped in in the tin for another hour or so till it hit 203. All in all, cook time about 5 1/2 hours. 

    I like trying new recipes, next brisket will be his one with the coffee added after the stall.
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