Finally got around to doing a brisket on my new offset smoker. For all intents and purposes that went over quite well. My real reason for doing this one is that I've always wanted to try making burnt ends, and finally had an excuse to do so (all it really took was my wife saying "I've never tried burnt ends before. That sounds neat.").
I separated the point and flat at around 155-160F, cubed that up and hit it with some more rub, and a generous amount of one of my spicy sauces. I threw the pan back on the smoker for about another hour and a half. The committee (AKA my family) really enjoyed the end result.
I left the flat on the smoker, but I came up with a question that might generate some conversation on here. Typically I call my briskets done at around 190-200F, but after separating the two muscles the flat seemed like it was good and ready at around 170-180F, and I pulled it off, and everyone enjoyed it like they usually do. My question is this: At what temperature do you all call your brisket flat "done" in cases where you separate the two muscles? Flats are notorious for turning into shoe leather if you let them go even a bit too long...
...aaaaaand go.
I separated the point and flat at around 155-160F, cubed that up and hit it with some more rub, and a generous amount of one of my spicy sauces. I threw the pan back on the smoker for about another hour and a half. The committee (AKA my family) really enjoyed the end result.
I left the flat on the smoker, but I came up with a question that might generate some conversation on here. Typically I call my briskets done at around 190-200F, but after separating the two muscles the flat seemed like it was good and ready at around 170-180F, and I pulled it off, and everyone enjoyed it like they usually do. My question is this: At what temperature do you all call your brisket flat "done" in cases where you separate the two muscles? Flats are notorious for turning into shoe leather if you let them go even a bit too long...
...aaaaaand go.
