- Grill(s) owned
Flats can be like this, I recommend to get the point cut for the brisket and generally it comes with the flat cut too.I did my first brisket a bit ago and while it looked and tasted fantastic, it was … well, a little dry. It was a 4.75 lb Flat from Costco. It started out fresh but was frozen a couple of weeks by the time I got around to cooking it.
Prep: Rubbed with yellow mustard, coated liberally with Heffer Dust, then wrapped in cling wrap and chucked into the fridge overnight.
Cooking: I placed the thicker end toward the right side of the grill thinking that’s the warmest end, and put the probe into that part of the flat. I’ve read where the probe should go where the point meets the flat, but to be honest, I don’t know where that is.
Set the temp to 225 and waited for the stall … which never came. Not where I expected it anyway.
Pulled it out at 165 IT, wrapped it in foil, and put it back in and waited for the IT to hit 203
The IT temp climbed steadily all the way to 198 where it stalled for about 2.5 hrs. I finally pulled it out when the IT wanted to linger at 201. I did not pull the probe out when I wrapped it; relying instead on pinching the foil around the probe. I wonder now if moisture didn’t force its way past the foil as it cooked.
Results: Good - pronounced smoke ring, very tender; you could cut it with a fork, great taste.
Not so good - Well done, kind of dry.
So, what would you brisket pros recommend I do differently so the next one is a little moister?
Flats can be like this, I recommend to get the point cut for the brisket and generally it comes with the flat cut too.
you could pull a all nighter watching movies while it is smoking or just get up early and plan on a very late dinner.I am a little neurotic about leaving my grill going while I sleep. So is there any way to do a brisket in 6 to 8 hours and still have it come out with a nice smoke ring and tender.