I have only smoked 2 Brisket flats and decided to try another with a different method.
1- 7.5 lb flat already butcher trimmed.
2- Seasoned with Traeger Coffee rub, 1st layer and Meat Church Gospel as top layer. Seasoned as I started the grill, about 45 minutes of rest time.
3- Set Point at 225 degrees, but Thermoworks at grill level read 250 to 260 for the entire cook.
4- I monitored SP, Grill Temp and meat temp every hour. Flat on at 0800.
5- Meat was stalled at 155 degrees at 1230.
6- I did a double wrap of pink butcher paper and back on grill at 250 +/- degrees.
7- Checked one hour later and temp was at 165. My thought is that it is still stalled.
8- I put the wrapped brisket into a large aluminum pan and tightly wrapped with 2 pieces of foil.
9- Checked 30 minutes later and brisket temp at 179, Beat the stall. I guess I did not wrap the paper tight enough.
10- At 3:30, the brisket was at 203. I removed entire pan and placed in a large cooler, wrapped in 3 large towels.
11- Pulled out at 5:45 and sliced for dinner.
12- I did not inject this flat. The 2 previously, I injected with beef broth and I wrapped in a large foil pan.
13- I liked the bark and the flavor was great. It had the right bend and a slight spring when pulled.
14- I will inject the next time. The tenderness was good, but it needed the additional moisture from the injection.
14- I think I will inject next time.
1- 7.5 lb flat already butcher trimmed.
2- Seasoned with Traeger Coffee rub, 1st layer and Meat Church Gospel as top layer. Seasoned as I started the grill, about 45 minutes of rest time.
3- Set Point at 225 degrees, but Thermoworks at grill level read 250 to 260 for the entire cook.
4- I monitored SP, Grill Temp and meat temp every hour. Flat on at 0800.
5- Meat was stalled at 155 degrees at 1230.
6- I did a double wrap of pink butcher paper and back on grill at 250 +/- degrees.
7- Checked one hour later and temp was at 165. My thought is that it is still stalled.
8- I put the wrapped brisket into a large aluminum pan and tightly wrapped with 2 pieces of foil.
9- Checked 30 minutes later and brisket temp at 179, Beat the stall. I guess I did not wrap the paper tight enough.
10- At 3:30, the brisket was at 203. I removed entire pan and placed in a large cooler, wrapped in 3 large towels.
11- Pulled out at 5:45 and sliced for dinner.
12- I did not inject this flat. The 2 previously, I injected with beef broth and I wrapped in a large foil pan.
13- I liked the bark and the flavor was great. It had the right bend and a slight spring when pulled.
14- I will inject the next time. The tenderness was good, but it needed the additional moisture from the injection.
14- I think I will inject next time.
