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Yeah pretty decent bark but I wrapped at around 165 took off at 203. Did release some moisture before finished.Looks pretty steamed, is there much bark? Not bashing by any means, sometimes pics don't do justice.
Looks like it was wrapped in foil. I prefer pink butcher paper as it seems to breathe a bit and holds the bark better. That brisket does look good, however.Looks pretty steamed, is there much bark? Not bashing by any means, sometimes pics don't do justice.
Great tip yeah it was wrapped with foil been wanting to go butcher paper, tallow. But hey that's BBQ fun. Plenty more packers to get betterTry peach paper next time. I was a skeptic for the longest time, but the whole family noticed the difference. It’s foil-lite or something like that, hard to explain, but it helps like foil without the steaming effect of foil.
It's a lot easier to see the grain while it's raw (before you season). Take a knife and make a score mark (maybe half inch deep) to indicate your optimal slice angle/direction once it's done. I really only do this when I'm serving guests and want everything as perfect as possible.As another suggestion (and I could be mistaken), it looks like you sliced it with the grain. If that’s the case, you will be much happier with the results if you slice it across the grain.
The fatty part is the point. The flat is the leaner/thinner part of the brisket. On my first full brisket cook I did recently, I didn't separate it, I cooked it whole. I wrapped at 165 measured at the thickest part of the flat and pulled at 203. With the point, I didn't make burnt ends like some do. I pulled it like a pork butt and then chopped it up for sandwiches. It was DELICIOUS! I sliced just enough of the flat for the meal then froze the rest for later. And later comes this weekend!!!I don't want to de-rail the OP's thread, but I have a few questions for you experts. There probably aren't enough Q's to start a new thread and the answers may be helpful for others.
So I bought a 13lb brisket from Costco about 2 weeks ago. Trimmed it and my guess is that it ended up being about 11.5lbs. Cold smoked it with Hickory chips for about an hour. Rubbed it down with French's yellow and seasoned with doctored up Bad Byron's Butt Rub.
Put it on the grill at about 235 for about 4 hours. Pulled it, wrapped it in butcher paper, put it back on the grill and probed both the point and the flat. At no time during the cook was the point (thick part) any closer than 20 degrees less than the flat (thinner, flat part).
I am having some confusion as to which end is referred to as which. I've seen some people call the thick part the flat and some call it the flat. Vise versa in the thin flat part. Can you guys define this for me ?
Anyway, my internal temp target is 205 degrees. The flat (part) gets there much sooner that the thick (part). I pulled the whole thing and cut/separated the thinner part from the thicker part, re-wrapped the thicker part and it went back on the grill. Took about another hour and a half for the thicker part to get up to 205 degrees. Total cook time was about 11.5 hours. I then pulled it, put the thin part back into the butcher paper, wrapped it in a towel and into the cooler (no ice or refrigeration) it went. When cut/served, it was tender/juicy, just like it should be, so it was a good/successful cook.
Do you guys separate the thick vs thin sections like I did ? If not, what are your target temperatures, if left whole ? What are your criteria ?
Also, it was really fatty. Like so fatty that I'm probably going to focus on other cuts of meat in the near future. Are beef briskets known for being so fatty ?
Thank you, that’s very, very helpfulThe fatty part is the point. The flat is the leaner/thinner part of the brisket. On my first full brisket cook I did recently, I didn't separate it, I cooked it whole. I wrapped at 165 measured at the thickest part of the flat and pulled at 203. With the point, I didn't make burnt ends like some do. I pulled it like a pork butt and then chopped it up for sandwiches. It was DELICIOUS! I sliced just enough of the flat for the meal then froze the rest for later. And later comes this weekend!!!
I also made tallow out of all the trimmings. I put the trimmings in an aluminum pan at the same time I put the brisket on. Occasionally poured the rendered juice into a container until I was done with the cook.
Do you guys separate the thick vs thin sections like I did ? If not, what are your target temperatures, if left whole ? What are your criteria ?
Also, it was really fatty. Like so fatty that I'm probably going to focus on other cuts of meat in the near future. Are beef briskets known for being so fatty ?