- Joined Feb 4, 2020
I have looked around for similar problems but it might just be faster to post this.. I have a rec tec r680 and absolutely love it. I have cooked quite a few briskets and almost always I am very happy with the results.. However this last Sunday when I went to slice it, the bottom of the flat was so hard my very sharp knife I use for carving wouldn’t even cut through it. I have friends with different pellet smokers and some have run into the same problem with the bottom of the flat resembling some type of body armor.. not sure why it happens only some of the time. I’ve played around with different cooking methods, wrapping, not wrapping, spritzing, not spritzing, using a probe, cooking by weight/time, using prime beef & using choice, trimming a lot, not trimming at all.. with all those (plus combos) I’ve made winners and a few losers.. can’t seem to identify the exact cause of the extremely hard bottom to the flat. The only thing I can think I did different was not letting the brisket come to room temp before I threw it on. Few things are worse than spending around $50 on a chunk of cow plus the hours of my life that goes by only to be disappointed with the results.. any help is welcome! By the way I am talking about a whole packer brisket.. I have found it very difficult to screw up the point.