After completing my 2nd Brisket on Saturday I have a few more questions.
First, I smoked a 3.5 lb flat. When I took it off it was around 205. I smoked it for nearly 16 hours. After reaching 160 I transferred to an aluminum pan and covered it in beef broth. I also covered the pan in foil too. Every hour to 90 minutes I would briefly brush some of the broth over the brisket.
I did this until it reached 205. I then took it out, wrapped it in foil, and let it sit for two hours.
When cutting into it after two hours it seemed a bit tough and a little dry. Still delicious, but it certainly wasn’t dripping with juices and the slices didn’t quite have that bend to them.
1. Any tips on what I might have done wrong?
2. If I try a full brisket, do you cook each one separately or all at once? I would think the flat would reach temp faster than the point due to it being thicker and fattier, yes? How do you mitigate that?
Attacing a photo to show you what my flat looked like after I cut into it.
Thanks for any additional tips.
First, I smoked a 3.5 lb flat. When I took it off it was around 205. I smoked it for nearly 16 hours. After reaching 160 I transferred to an aluminum pan and covered it in beef broth. I also covered the pan in foil too. Every hour to 90 minutes I would briefly brush some of the broth over the brisket.
I did this until it reached 205. I then took it out, wrapped it in foil, and let it sit for two hours.
When cutting into it after two hours it seemed a bit tough and a little dry. Still delicious, but it certainly wasn’t dripping with juices and the slices didn’t quite have that bend to them.
1. Any tips on what I might have done wrong?
2. If I try a full brisket, do you cook each one separately or all at once? I would think the flat would reach temp faster than the point due to it being thicker and fattier, yes? How do you mitigate that?
Attacing a photo to show you what my flat looked like after I cut into it.
Thanks for any additional tips.