Another Brisket Post

[pineywoods]

Looks good Ron good to see ya around again

 

[JLinza]

Lookin good

 

[ron50]

Looks good Ron good to see ya around again

Thanks Jerry.

 

[ron50]

I have to freeze most of the brisket because I'm saving it for football next Sunday.

Any problem with slicing the flat and vacuum sealing then freezing? Planning to turn the point into burnt ends, saucing them then vacuum sealing and freezing them too. I know I will lose some of the crunchiness but oh well.

Figured I could sous vide them on Sunday before I serve them.

 

[ron50]

Lookin good

Thanks.

 

[ron50]

*Yawn*.. I'm getting too old for these late nights, Haha, I use to love these overnight smokes.

13 hours in.

Point is 200.3 and probe tender. Flat is 198.6 according to the Thermoworks probe but when I test it with my Thermoprobe instant read it says 190 and it wasn't probe tender so It's probably closer to the 190 temp. Going to let it ride since I'm not in the mood to separate a steaming hot brisket point point from the flat.

Figure the point will be forgiving to a little overcooking to let the flat catch up.

 

[ron50]

 

[ron50]

Finally finished about 13 1/2 hours. Flat wasn't probe tender until 203 degrees.Wrapped and let it rest in a cooler for 4 hours.
I didn't have the proper knife to cut it so the flat slices were thicker than I wanted. There was also a very thick horizontal fat seam which did not completely render leaving the meat below it very hard to slice. I did wind up with plenty though of sliced flat, cubed up point for burnt ends and the part I couldn't slice I shredded.

Take aways:

It got about 9 hours of smoke which was plenty. Nice smoke ring and the perfect amount of smoky taste to the meat (according to the high judge - my wife)
Finishing up in the oven allowed me to clean up everything in the smoker so by the time it finished all I needed to do was clean the probes and wrap it.
I think next time I will separate the point from the flat before the smoke to accommodate the different cooking times.

Thanks for everyone who read and commented and put up with my overthinking everything. I'm much better at overthinking than I am at smoking lol

 

[chopsaw]

looks great from here .

 

[jcam222]

Looks delicious to me