Brisket lStruggling with flat

[Maroun.c]

Hello
Last 3-4 briskets I did flat is coming out rather dry, it's not dead dry but still not enjoyable. I notice that the back side of the smoker (joes smoker long horn ) is 25 degrees hotter than its middle. I thought of turning the brisket around so flat is in middle of the smoker but that would result in less smoke on the point. I have modified the smoke stack.adding a longer and wider tube so draw is better, not sure if too much draw is affecting the smoker causing the last portion near the smoke stack to hlbe hotter ? And advie on how to best deal with this ?

 

[SmokinEdge]

How did they probe before you pulled them?

 

[Maroun.c]

Point probed soft flat was a bit harder on the probe so I kinda knew it was coming out a bit on the dry side.
Wondering if closing the smoke stack anbit would lead to more uniform temperature throughout the smoker ? Yet at times I struggle to get the temp above 250 so not sure if closing smoke stack a bit would make that worse.
I also added an elbow at the stack exit to force smoke.lower as other smokers have the stack opening.at the grate level not sure if this is adding to the hot-spot at the back side of the smoker where the flat sits.

 

[sandyut]

on a full packer focus on the probe tenderness of the flat. the point will usually be much warmer and much softer - do not worry - this is normal. when the flat is probe tender its done. probe placement is sometimes an issue for me. if they seem to be running hot due to poor location in the meat, I just kinda ignore them and just go with a probe check only.

if one end of the smoker runs warmer as you mentioned put the flat on that side. I probably wouldnt close the stack...but not familiar with that model.

 

[SmokinEdge]

I assume this is the offset style? I wouldn’t get to concerned with the temp difference just rotate the meat and learn to drive your smoker. I don’t recommend restricting the exhaust at all, the air should be controlled at the intake as much as possible, I realize cookers like your are not air tight and can be a challenge but the best you can do is to work with it and not start fighting it. Just let it settle in and smoke your meat.

one thing you can play with is tuning plates on the firebox side or place an aluminum pan with water in it close to the exhaust of the firebox, this will change the heat flow in the cook chamber. Franklin I think now puts a deflection plate there to force the air up then it has to go across the meat to exhaust. Still my best advice is to just let the pit run how it wants and you just adjust your cooking style to work with it. The more you fight it the more frustrating it becomes.

 

[Maroun.c]

on a full packer focus on the probe tenderness of the flat. the point will usually be much warmer and much softer - do not worry - this is normal. when the flat is probe tender its done. probe placement is sometimes an issue for me. if they seem to be running hot due to poor location in the meat, I just kinda ignore them and just go with a probe check only.

if one end of the smoker runs warmer as you mentioned put the flat on that side. I probably wouldnt close the stack...but not familiar with that model.

Interesting I always thought point would run hotter as its facing the fire. Flat picked up much faster than point in this cook and point only caught up after few hours at around 170 degrees F which was a first for me, not sure if its because point was much thicker or because of the hotter area flat was in or combination of both. I normally care more for the point but it would make sense to observe flat more than point.

 

[Maroun.c]

I assume this is the offset style? I wouldn’t get to concerned with the temp difference just rotate the meat and learn to drive your smoker. I don’t recommend restricting the exhaust at all, the air should be controlled at the intake as much as possible, I realize cookers like your are not air tight and can be a challenge but the best you can do is to work with it and not start fighting it. Just let it settle in and smoke your meat.

one thing you can play with is tuning plates on the firebox side or place an aluminum pan with water in it close to the exhaust of the firebox, this will change the heat flow in the cook chamber. Franklin I think now puts a deflection plate there to force the air up then it has to go across the meat to exhaust. Still my best advice is to just let the pit run how it wants and you just adjust your cooking style to work with it. The more you fight it the more frustrating it becomes.

Yes offset style.
I have modified the fire chamber so it's more tight and find myself having to open up the air flow door to fight lower temps than struggling with high temps. Rotating the meat is something I have missed so will definitely experiment with that. Will check turning plates and see if they can be added to my smoker.
Thanks

 

[Chasdev]

That statement may be the most unusual thing I've read on a cooking forum.
Fighting too low temps?
Man, I wish I had that problem...

 

[Maroun.c]

That statement may be the most unusual thing I've read on a cooking forum.
Fighting too low temps?
Man, I wish I had that problem...

Weirdly that was my struggle. Last few cooks.

 

[phathead69]

Lots good points made. One thing i would do. Is grab some beverages and a tv on a Saturday. Get up early start a fire and have a big ol stack of seasoned and dry splits ready. Spend all morning making as few and small adjustments as possible with a good bed of coals. Note what happens when adding splits. As mentioned only adjustments firebox dampers. Enjoy beverages and watch football. By mid day or so should have good hand on temp and when not to fight it. Throw a chub of bolenga on there and enjoy a good sandwich for lunch. Run fire on into evening. Only fight one thing at a time. Temp swings are not the end of the world and will happen with an offset.

 

[WallyP]

Hello
Last 3-4 briskets I did flat is coming out rather dry, it's not dead dry but still not enjoyable. I notice that the back side of the smoker (joes smoker long horn ) is 25 degrees hotter than its middle. I thought of turning the brisket around so flat is in middle of the smoker but that would result in less smoke on the point. I have modified the smoke stack.adding a longer and wider tube so draw is better, not sure if too much draw is affecting the smoker causing the last portion near the smoke stack to hlbe hotter ? And advie on how to best deal with this ?

I have the same problem on my offset. Flat cooks at a much different rate from the point.

Have you considered actually cutting the flat from the point and cooking them separately?

I’ve done this with my pastrami’s and find there might be 1-2 hours difference in cook times between the two cuts. They’ve come out juicy each time.

 

[912smoker]

Lots good points made. One thing i would do. Is grab some beverages and a tv on a Saturday. Get up early start a fire and have a big ol stack of seasoned and dry splits ready. Spend all morning making as few and small adjustments as possible with a good bed of coals. Note what happens when adding splits. As mentioned only adjustments firebox dampers. Enjoy beverages and watch football. By mid day or so should have good hand on temp and when not to fight it. Throw a chub of bolenga on there and enjoy a good sandwich for lunch. Run fire on into evening. Only fight one thing at a time. Temp swings are not the end of the world and will happen with an offset.

And do a biscuit test as you do this to help determine and hot spots.

Keith

 

[sandyut]

I have the same problem on my offset. Flat cooks at a much different rate from the point.

Have you considered actually cutting the flat from the point and cooking them separately?

I’ve done this with my pastrami’s and find there might be 1-2 hours difference in cook times between the two cuts. They’ve come out juicy each time.

I would never separate the point and the flat. This defeats the purpose of cooking a FP. Just cook it whole till the flat is done. it will be good. Cooking a separated flat creates too many other issues.

 

[schlotz]

Definitely agree with David ^. I always ignore the attached point and concentrate on getting the flat, probe tender. Once there, the point will be fine. Basically the point comes along for the ride.

 

[Maroun.c]

And do a biscuit test as you do this to help determine and hot spots.

Keith

I had placed multiple probes on the cooking grate and have an idea where the hotshots are which matches with areas where flat is cooking hotter. This is more difficult to manage when smoking 2-3 briskets at same time.