First brisket.....fire went out :(

[Anthony21078]

New member here. I'm cooking my first brisket flat on a kamado. It was a 8lb flat cut in half so I could try 2 different methods. 1 half was solely salt/pepper rub only. Other half was injected with beef broth and rubbed with Traegers Prime Rib rub.

- The kamado was holding steady at 220-235F.
- Brisket was placed on the grill at 6:00am with a IT of 50F.
- At 8:00am the IT on both cuts was 136F and did not get any higher.
- The fire went out and the kamado temp slowly dropped to 110F by 11:00am.
- The IT dropped to 105F on both cuts by 11:00am which is when I caught it and re-lit the fire.
- Right now its 12:15pm and the IT is 143 on 1 piece and 135 on the other.

Is this food safe to continue cooking and eat without issue? I messaged Chef Jimmy just before in hopes he reads this.

 

[chilerelleno]

Should be good to go.
I'd up your cooking temp to say 250°-275° and get the IT to 140° asap, then finish your cook as planned.

 

[cornman]

I’d think you’re ok...agree with chilerelleno, get your temps up and smoke on.

 

[Anthony21078]

TY. Its almost 1pm and the small cut is 159F and the large cut 147. Kamado temp is roughly 240 now

 

[chilerelleno]

I look forward to a report and pics of the finish.

 

[Anthony21078]

The small cut hit 164 and didnt seem to have a stall.....Made a steady climb. The large cut has stalled at 151 for roughly 45 minutes now.

I was tempted to spray the small cut with apple juice but I held back and let the fat drip on the meat. Seems to have worked well. Meat appeared moist when I took it off to wrap. Small cut is now wrapped in foil with 1/3 cup mixed apple juice and beef broth into the foil.

Butcher paper awaits the large cut when it passes through the stall.....

 

[jcam222]

In for the finish. For me it would be tough to keep flat pieces cut that small juicy. Hoping it comes out amazing for you.

 

[Anthony21078]

Small cut just came off at 204F. Still wrapped in foil and now wrapped in a towel and into the cooler.

Large cut hit 165F the same time the small cut hit 204F. The stall was about 3 hours. Double wrapped in butcher paper and back on the grill

Getting there.....

 

[Anthony21078]

Breakdown.....
Vision Grills Kamado cooked at 225F
8.5lb untrimmed brisket flat cut in 2 pieces
Small cut - 3 to 1 pepper to salt ratio. *Rookie mistake - trimmed off way too much fat from the cap* Cooked fat side down on lower grate with fat trimmings on upper grate dripping down
Large cut - Traeger prime rib rub. Injected with beef broth. *Removed very little fat from cap
Both cuts back in the refrigerator after marinating for about 3 hours
Both cuts cooked to 165 IT
Small cut did not stall and steadily climbed to 165
Large cut stalled for 3 hours at 150-151
Small cut wrapped in foil with 1/3 cup mixed apple juice/beef broth
Large cut wrapped in butcher paper
Both cuts cooked to 203-204 IT
Small cut was vented for a few minutes then wrapped in same foil, wrapped in a towel and into the cooler
Large cut was left on counter until IT dropped to 170 (about 50 minutes), stayed wrapped in same butcher paper, wrapped in towel and placed in cooler
Small cut was finished 3 hours early and sat in the cooler for 4.5 hours
Large cut was in the cooler for almost 2 hours

Both cuts did not feel "probe tender" after coming off the grill at 204. There was a little resistance going in and coming out

Results
Both cuts tasted a little dry but the larger cut was definitely more moist. Small cut was a bit tough while the large cut was more tender. Bark was present on both cuts and we couldnt really tell a difference in the bark between the cuts. However, we were not really fans of just salt and pepper.

I know its hard to keep flats very juicy but what could I have changed to possibly achieve that juicy/tender flat? Was my mistake cooking to 204 and not probing earlier? Should both cuts have rested much longer before going in the cooler?

Overall, still pretty happy for my first brisket