2nd Brisket Attempt Underway

[quickray]

Started my second attempt at smoking brisket today. Seasoned this morning with a rub and put on the smoker at 0730.

It’s only the flat, about 3 to 4 lbs. As of 1030 Pacific it’s been on about 3 hours at 225. (See first photo)

Any tips moving forward?

 

[JLeonard]

Looks good thus far!

Jim

 

[BB-que]

Started my second attempt at smoking brisket today. Seasoned this morning with a rub and put on the smoker at 0730.

It’s only the flat, about 3 to 4 lbs. As of 1030 Pacific it’s been on about 3 hours at 225. (See first photo)

Any tips moving forward?

I’d recommend once you have the bark you want you pan it or wrap it with some liquid to braise it or it’s gonna have a tough time staying juicy. Just my .02. Good luck.

 

[quickray]

I’d recommend once you have the bark you want you pan it or wrap it with some liquid to braise it or it’s gonna have a tough time staying juicy. Just my .02. Good luck.

Yes, I was thinking once getting to 160 throwing it in a pan and basting it with beef broth.

Does the butcher paper work better than cooking in a pan though?

 

[JIMSMOKES]

Mmm! Brisket.
Get the bark the way you like it. Wrap in paper then cook till probe tender. Remember temps are just guide for time.

 

[schlotz]

The issue with the flat is there isnt an abundance of fat to help keep it moist thus is can dry out quickly. Wrapping is a good way to help things but in this case I too would consider putting in a pan with braising liquid and sealing. On of the better ways comes from SmokinAl
see it here: https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

[SmokyMose]

I usually wrap a packer but a pan sealed with foil might work better with the flat.

 

[quickray]

So it’s getting to be about 160 now after 4.5 hours. I just threw it in an aluminum pan and covered it with beef broth. I’m going to baste it every 45 minutes or so, so it doesn’t dry out.

Any ideas how long it’ll take to get to 205?

 

[SmokyMose]

So it’s getting to be about 160 now after 4.5 hours. I just threw it in an aluminum pan and covered it with beef broth. I’m going to baste it every 45 minutes or so, so it doesn’t dry out.

Any ideas how long it’ll take to get to 205?

Not a clue. It may not be through the stall yet and at 225, who knows.
Be patient and have a beer. Or two.

 

[SecondHandSmoker]

So it’s getting to be about 160 now after 4.5 hours. I just threw it in an aluminum pan and covered it with beef broth. I’m going to baste it every 45 minutes or so, so it doesn’t dry out.

Any ideas how long it’ll take to get to 205?

See schlotz post above.
You are going to want to seal the pan with foil. No basting required.

 

[Chasdev]

What he said, seal that pan.
At 225 you may be in for a wait...that's super "low and slow".
It might take 16 or more hours.

 

[quickray]

9.5 hours into the cook and we are at 175 internal temp.

I just want to check, but which way is the grain running on my cut of meat? Looks like I want to cut diagonally from the top left? Yes?

 

[BrianGSDTexoma]

Like this. I also like to cu on a bias but that just me.