- Oct 12, 2016
- 5
- 10
Well I couldn't take looking at pictures and researching any longer. Decided to try my first brisket for my sons first bday party for about 40 guests. Also did 2 pork butts so I could fall back on them if the brisket went south. I have a MES and my 14 lb packer didn't quite fit, had to bend the flat up against the side to get it all in. Went with a simple SPOG rub. Cooked it at 225 with hickory. After about 6 hours the flat was 170 and the point was 150, not sure why. I use thermoworks DOT leave ins. I decided to wrap at this point in butcher paper as that seemed to be the consensus pick over foil. Also gave it a spritz of worcestershire and water at that point. Back in the smoker and the point slowly caught up to the flat. Started checking with toothpick at 185, the point felt great already like a warm stick of butter but the flat seemed to stick as I inserted the toothpick so I assumed it was not done. Checked again at 190 same results checked again at 195 same results. Getting worried that it was drying out I pulled it wrapped in aluminum foil and let it rest one hour wrapped in towel in cooler. Sliced it and the point was phenomenal both taste and tenderness and also juicy. Best piece of meat I've tasted in some time. The compliments were unending. But when I cut the flat it was very dry but also very tender. It was so dry I didn't plate it for our guests, good thing we had 20lbs of pulled pork as well. I ended up reheating it with some of the pork fat this week and it was alright it did help to impart some juiciness back and the flavor was spot on.
Being this was my first brisket I'm wondering if this is common with the flat being much more dry that the point. If it is not can anyone give me some pointers to try so I can serve the whole thing next time! Thankse everyone in advance for helping out a rookie!
Being this was my first brisket I'm wondering if this is common with the flat being much more dry that the point. If it is not can anyone give me some pointers to try so I can serve the whole thing next time! Thankse everyone in advance for helping out a rookie!