Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok so sorry for the lack of updates. It's tough over the weekend to remember to do this. I've got a few photos of before and after. So here are the details.
I took the flat all the way to 196. I started the poke test around 190. I'm not sure if I took it off a little early or a little late though. The poke test at 196 wasn't like butter as it's been described, but it pretty smooth. I wrapped it in foil and covered it will towels for about 4 hours before slicing. It actually finished in 10.5 hours of cooking at 225 so. The slices were tender but seemed a bit dry. Not running juices at all when slices and only slice juices appearing when the meat was squeezed. There was also a good amount of fat remaining on the flat, so I think I'll trim a bit more off next time. As far as flavor, it was very good. Oddly it could have used more smoked because I think it only got the 1st 2 rows of the AMNPS as far as smoke goes. I'm calling it an overall win for a 1st time around.
As far as the burnt ends go......now that's a sad story. So I took both pieces out of the smoker around 10:30 am and wrapped them up. About 45 later I unwrapped the point, cubed it up, tossed it in a bit of BBQ sauce and in a pan and into a 350 oven. I know it's usually done in the smoker, but I didn't have any disposable pans or another that would fit. I was mixing about every 30 minutes and all way going well. I had to leave to go pick up a spare fridge for our hours and was gone a total of 75 minutes. When I got home, I immediately smelled a burnt aroma and asked the wife if she checked the oven....and she just looked at me. I opened the oven and there they were, a pan of black crisp nuggets. I don't mean tender juicy black crisp nuggets. I mean charred inedible nuggets (believe me a tried!). A sad site indeed.
Ohwell, it was fun and my friends that came over loved everything. The BBQ was really awesome as were the beans along with the brisket. I will be doing another again for sure.
Hello rg. Sorry it didn't turn out as you expected. MAN! I am gonna go out on a VERY thin limb here. I may be struck off here. IMHO. Fat = flavor = moisture. So why would you trim more fat until you slice. Doggone it I need to get a proper smoker again and post picts! Soon! Personally I see no reason why anyone would serve any meat with that much caramelization, It's just a personal thing.. Is burned meat in my opinion. HERE WE GO! I wouldn't want it. If you are burning it, it is going to dry out. I think the sugar based rubs are the main reason many folks have problems with brisket. I think the sugar based rubs add a different skill level. Try it my way once. Turn that brisket ( quickly ) about once an hour. So bring on the comments. Remember different strokes and all.
Here is what I do; Get a brisket with the fat cap, then trim it down to about a 1/4 " salt and pepper for seasoning on a 225 º smoker, (I usually use pecan) use whatever wood flavor you like. I smoke it for about 6 hours then I pull it and wrap it in butcher paper, then back on the smoker till done, usually about another 6 or so hours.
The butcher holds in SOME moisture but will still let it maintain a nice bark