TahoeMike00
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I smoked a brisket over the weekend, following the Meat Church youtube video for a pellet smoker brisket. I am confident in my procedure according to the video -- except when I got to the finish. I had 2 probes in, 1 in the point and 1 in the flat (see attached image)
Notes: this was a 15 pound Costco Prime whole brisket,
Pre-wrap temp 225 deg. F.
After wrap, raised to 280 deg. F.
Smoker: RT-700.
I wrapped the brisket in pink paper with a good slathering of tallow, when both probes were exactly at 170 (even though the flat ran 11 degrees cooler than the point up until about 165.
I planned on pulling when the flat reached my target temp of 203. When the flat hit 203, the point was at 210 in some spots. But I kept hearing in the back of my mind "cook to the flat until it's probe tender" so I ran my thermapen in and poked around. The point was AWESOME, like warm butter resistance, BUT I ran the probe through the point I hit resistance in the flat under the point. Then I probed the flat on the other end of the brisket it too had resistance. More than I wanted. But I kind of panicked. I did NOT want to overcook the whole deal waiting for the flat to become probe tender. I knew in my heart that the flat was not going to be tender, but at least I had the point going for me.
After pulling, I let sit at "room temperature (90 deg. F outside) until it reached 150, then I plopped in the cooler, still wrapped for about an hour. (I wanted more rest time but the family was getting hangry.)
Slicing basically in half, I immediately noticed the flat feeling tough. Crap.
I "sliced to order" off the fatty and the flat. The fatty, I was happy with, so far a personal best. The flat, although flavorful, decent bark and awesome smoke ring, just not what I was hoping for.
I guess this is a long intro to ask, would the point have gotten probe tender at a much higher temp? Or was I already past the point of no return with a dry chewy flat?
Would it have been a gamble to wait it out for the flat to get probe tender? Or did I miss the probe tender at a lower temp?
Thanks for any comments/input
Cheers,
Happy Smoking
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Notes: this was a 15 pound Costco Prime whole brisket,
Pre-wrap temp 225 deg. F.
After wrap, raised to 280 deg. F.
Smoker: RT-700.
I wrapped the brisket in pink paper with a good slathering of tallow, when both probes were exactly at 170 (even though the flat ran 11 degrees cooler than the point up until about 165.
I planned on pulling when the flat reached my target temp of 203. When the flat hit 203, the point was at 210 in some spots. But I kept hearing in the back of my mind "cook to the flat until it's probe tender" so I ran my thermapen in and poked around. The point was AWESOME, like warm butter resistance, BUT I ran the probe through the point I hit resistance in the flat under the point. Then I probed the flat on the other end of the brisket it too had resistance. More than I wanted. But I kind of panicked. I did NOT want to overcook the whole deal waiting for the flat to become probe tender. I knew in my heart that the flat was not going to be tender, but at least I had the point going for me.
After pulling, I let sit at "room temperature (90 deg. F outside) until it reached 150, then I plopped in the cooler, still wrapped for about an hour. (I wanted more rest time but the family was getting hangry.)
Slicing basically in half, I immediately noticed the flat feeling tough. Crap.
I "sliced to order" off the fatty and the flat. The fatty, I was happy with, so far a personal best. The flat, although flavorful, decent bark and awesome smoke ring, just not what I was hoping for.
I guess this is a long intro to ask, would the point have gotten probe tender at a much higher temp? Or was I already past the point of no return with a dry chewy flat?
Would it have been a gamble to wait it out for the flat to get probe tender? Or did I miss the probe tender at a lower temp?
Thanks for any comments/input
Cheers,
Happy Smoking
Like
Comment
Send