- Jun 7, 2016
- 7
- 10
Hey everyone,
I started smoking last year with an MES 30, and I'm doing my early research for next grilling season. I've made a few briskets so far, and attempted burnt ends a few times. The burnt ends came out great, but the slices from the flat ended up a little dry. Here is what I did:
I smoked the whole brisket until the flat reached internal temp of 190. I wrapped the brisket in foil, and put it in a cooler stuffed with towels for an hour. I then separated the point, cubed, seasoned, tossed, and went back in the smoker for another 1:30-2 hours. During this time I rewrapped the flat and put it back in the cooler. I did this because I wanted to serve it all together.
I'm guessing the flat just continued to cook in the foil. Perhaps I should take it off the smoker at 185. Or should I just serve the flat and the ends separately? Any thoughts?
Thanks,
Jay
I started smoking last year with an MES 30, and I'm doing my early research for next grilling season. I've made a few briskets so far, and attempted burnt ends a few times. The burnt ends came out great, but the slices from the flat ended up a little dry. Here is what I did:
I smoked the whole brisket until the flat reached internal temp of 190. I wrapped the brisket in foil, and put it in a cooler stuffed with towels for an hour. I then separated the point, cubed, seasoned, tossed, and went back in the smoker for another 1:30-2 hours. During this time I rewrapped the flat and put it back in the cooler. I did this because I wanted to serve it all together.
I'm guessing the flat just continued to cook in the foil. Perhaps I should take it off the smoker at 185. Or should I just serve the flat and the ends separately? Any thoughts?
Thanks,
Jay
