- Oct 5, 2014
- 26
- 14
I cooked two briskest on a reverse flow smoker. One was a whole "packer" (point and flat) brisket and the other was just the flat. When I pulled off the meat at what I thought was 205F they seemed fine. Texture seemed great. The flat was perfect but for some reason after resting the whole brisket fell apart and was like jelly. Both had great flavor..very little leftovers, which is good. I cannot figure out how two briskets cooked the same way turned out so different. I couldn't pick up the whole one without it falling apart.
There was a lot of fat that wasn't trimmed between the point and flat. I'm thinking when the whole brisket was wrapped in parchment paper the fat between them was basically poaching the meat.
Have you had that happen?
I never thought to make tacos with pulled brisket but that would have been a great way to serve them!
I welcome your thoughts.
There was a lot of fat that wasn't trimmed between the point and flat. I'm thinking when the whole brisket was wrapped in parchment paper the fat between them was basically poaching the meat.
Have you had that happen?
I never thought to make tacos with pulled brisket but that would have been a great way to serve them!
I welcome your thoughts.
