Burned bottom

esk777 · April 2020

First time smoked a 11# brisket last week. It turned out great. The only problem is the brisket was little too long. Part of the flat was outside the plate setter. The bottom ended up all burned and dry. Any suggestions on how to avoid that?

Thanks in advance.

dmourati · April 2020

Trim more aggressively. Cut some of the flat off and grind up for burgers. Put a small bowl or couple of half logs of smoking wood under the center to prop it up and lengthen it out. Foil the edges.

hoosier_egger · April 2020

You can drape the brisket over a foil wrapped brick. This will keep it above the Platesetter until it shrinks up enough.

lousubcap · April 2020

If after you trim and drape it it is still too long foil protect the exposed parts of the flat. (I do that with every brisket cook on the thin part of the flat whether direct heat exposed or not. )

esk777 · April 2020

lousubcap said:

If after you trim and drape it it is still too long foil protect the exposed parts of the flat. (I do that with every brisket cook on the thin part of the flat whether direct heat exposed or not. )

Thank you. Do you just put a piece of foil underneath or wrap the exposed portion?

alaskanassasin · April 2020

yap just lift it up and slide a piece under there.

pgprescott · April 2020

The part of the flat that tapers off to nothing is mostly useless. As many have recommended, trim more and throw it away or save for grinding. I know it’s hard to swallow, but it’s gonna be wasted anyway. Also, cook it fat down if you didn’t.

lkapigian · April 2020

I take my trimmings and lay some on/under the flat , keeps it from burning/drying out, discard a hour or 2 before wrapping

esk777 · April 2020

Thank you all. Definitely will try next time. So happy I found this forum.

Boileregger · April 2020

I always take a roasting rack, invert it , and drape the brisket over it. Keeps everything over the plate setter.

dmourati · April 2020

Burned bottom

Comments

Categories