- Feb 11, 2018
- 5
- 1
Thought I would share my latest brisket. I got a choice flat from Costco and this time did zero trimming. Day of I rubbed with equal parts SPOG + Paprika + Brown Sugar
On the Weber Kettle, snake method, soaked hickory chips.
Tried to keep it between 225 and 250 - threw it on fat side down - with a drip pan underneath.
Smoking buddy was pretty useless this time around.
Probed after 4 hrs. Once IT read 160 (after reading comments from my last post) decided on foil wrapping with beef broth. I believe I put too much broth in the foil pocket as IT jumped to 195 in a couple of hours - the heated liquid must've seeped into where the probe was.
I re-probed in a different spot and found the real IT to be much closer to 170. Once it read 195, I opened the foil and began probe testing. Pulled off after ~10 hrs at IT of 200. Wrapped in towel and held in cooler for 1 hr, then sliced. Saving the broth and drippings.
This was probably my fifth attempt at a Flat - and finally moderate success!
I know most people go CWB - I do Martins with some drippings and splash of favorite BBQ sauce. Wife and I were pretty thrilled, hope to have some repeat success in the future.
For reheating I mixed slices with dripping in a foil pocket and put in oven @ 250 for 40 mins - obviously not as great as the first day, but still great leftovers.
I have a theory that because the meat is so close to the heat source in the kettle, it is more susceptible to drying out than on a WSM or Offset - which is why I feel wrapping is necessary especially with something like a Flat. The only concern with wrapping is bark turns soft - but that is an ok trade off for edible brisket! Thanks for reading!
On the Weber Kettle, snake method, soaked hickory chips.
Tried to keep it between 225 and 250 - threw it on fat side down - with a drip pan underneath.
Smoking buddy was pretty useless this time around.
Probed after 4 hrs. Once IT read 160 (after reading comments from my last post) decided on foil wrapping with beef broth. I believe I put too much broth in the foil pocket as IT jumped to 195 in a couple of hours - the heated liquid must've seeped into where the probe was.
I re-probed in a different spot and found the real IT to be much closer to 170. Once it read 195, I opened the foil and began probe testing. Pulled off after ~10 hrs at IT of 200. Wrapped in towel and held in cooler for 1 hr, then sliced. Saving the broth and drippings.
This was probably my fifth attempt at a Flat - and finally moderate success!
I know most people go CWB - I do Martins with some drippings and splash of favorite BBQ sauce. Wife and I were pretty thrilled, hope to have some repeat success in the future.
For reheating I mixed slices with dripping in a foil pocket and put in oven @ 250 for 40 mins - obviously not as great as the first day, but still great leftovers.
I have a theory that because the meat is so close to the heat source in the kettle, it is more susceptible to drying out than on a WSM or Offset - which is why I feel wrapping is necessary especially with something like a Flat. The only concern with wrapping is bark turns soft - but that is an ok trade off for edible brisket! Thanks for reading!
