2nd time doing brisket

parrot-head

Meat Mopper

Original poster

Jul 21, 2014

179

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N Ky.

• May 8, 2017

• #1

2nd brisket, better than my first, which was just a flat.

This time, did a 12 lb. packer. Wrapped in pink butcher paper at about 165. Point got to about 198 first, so I separated them and pulled the point and put it in a cooler.

he flat took a couple hours longer. Amazing how moist and tasty the point is compared to the flat.

The flat was good as well, but it just seems kind of dry and hard to me - is this just how they are for the most part?

MES Gen 1 - AMNPS / hickory pellets

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• parrot-head
• May 8, 2017

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• parrot-head
• May 8, 2017

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• parrot-head
• May 8, 2017

 

Last edited: May 8, 2017

SmokinAl

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• May 8, 2017

• #2

The flat is not going to be as juicy as the point, but it still should be juicy.

Could be you just got a brisket without much fat in the flat.

I smoke my briskets at a higher temp 270-280.

They get done quicker & are always juicy.

Yours still looks nice & tender.

It's a learning experience each time you smoke something.

I'm sure it will be even better next time!

Al

 

crankybuzzard

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Montague County, TX

• May 8, 2017

• #3

Looks great from here. Like Al said, if there isn't much fat in the flat, it may be a bit dryer than you're used to.

I never separate the point from the flat until I pull it from the pit, and after a rest wrapped in foil. That may help some with the flat.

 

parrot-head

Meat Mopper

Original poster

Thread starter

Jul 21, 2014

179

63

N Ky.

• May 8, 2017

• #4

CrankyBuzzard said:

Looks great from here. Like Al said, if there isn't much fat in the flat, it may be a bit dryer than you're used to.

I never separate the point from the flat until I pull it from the pit, and after a rest wrapped in foil. That may help some with the flat.

Click to expand...

I wasn't planning on separating them but the point reached temp first and I was afraid if I didn't pull the point off it would end up shredding in the end.

I'm thinking next time maybe I should let the flat go up in temp a bit higher before pulling it off since there is less fat

 

parrot-head

Meat Mopper

Original poster

Thread starter

Jul 21, 2014

179

63

N Ky.

• May 8, 2017

• #5

Made a darn fine sammich for lunch today!

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• parrot-head
• Aug 27, 2014

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• parrot-head
• May 8, 2017