Brisket Issues

[philpom]

Since you seem to have good luck doing flats alone (which cook way different than points) have you considered cutting the flat off of the whole packer before smoking and just treating them as separate cooks? When I say cut the flat off I don't mean the actual flat muscle group exactly but instead the visually flatter section (will likely include a bit of point). I do this regularly with great results because I can Taylor times and methods to each.

 

[jcam222]

I used to have the same problem but I did two things that finally solved all my issues.
First, I raised the meat higher in the cook chamber by placing the meat on a cooling rack with legs extended which took care of the radiant heat that was overcooking the underside.
Next I bought a Vevor holding "oven" and started pulling the briskets at 180 wrapping, panning and holding for 24 hours at 150.
No matter how you cook them or where you buy them or what grade you buy, pulling early and holding for at least 12 hours at lowest food save temps will change your bbq life.

I have to try this. I wonder if I can use my Smokin Tex for the gold period set at 140F which will average 130-150

 

[zwiller]

I have to try this. I wonder if I can use my Smokin Tex for the gold period set at 140F which will average 130-150

I totally would! Time for Auber LOL. MES and other electric smokers is PERFECT for a "holding cabinet". A roaster oven would also work. That said, if you wanna geek out and grab an Alto Shaam they can had cheap.

 

[banderson7474]

It's hard for me to believe your first brisket being a flat turned out that great. It's very hard to get a flat that good especially it being your first time.