- 56 Posts. Joined 8/2010
- Location: Marietta, GA
- Points: 10
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I just got to impatient I think, I was cooking to temp - but with family in town and all the Halloween stuff going on I rushed it a little. Still great, but next time I will give it more time.
I did a little reading on the forum and it looked like a 50/50 split on how people did it. When I foiled it, I turned it fat side up. Next time I will try fat up and see how it turns out.
It's called the Cajun Meat Company - great place. Here is the website : http://www.cajunmeatcompany.com/
I took it to 160, then foiled until 185 - then had to pull it and place in the cooler due to time restrictions.
Yea, it was a 6.5lb flat. No burnt ends here, though they might have tasted pretty good
Did you mean leaving the fat cap on after cooking it? I had it on while smoking, and cooling - just trimmed it off before eating.
Nice looking first run.
Was definately the 185° that affected the tenderness. Next time take to 195° and you will be much happier with the results. One good trick to rember is that you can hold a big piece of meat for 4-6 hrs. in a towel filled cooler. So plan on starting the smoke sooner, and holding it for 1-3 hrs., that way you aren't waiting on it to get done when everybody is standing there.
Great thread! I'm still learning about brisket too. I haven't made a decent one yet. Yours looks really nice and juicy with a great smoke ring. Thanks for sharing. I was also wondering about the fat cap, up or down. I had mine up, took it to 195F and it was still like eating a leather shoe.