Well today I attempted my first brisket flat. Picked it up at Wegmans. It didn’t really have much fat around it.
I smoked it at about 250 with some hickory chunks until 160 then wrapped in foil with a little broth. Took it to 205 and then probed it for the toothpick method....and....not there yet. I unwrapped it to probe which probably wasn’t a great idea! The temp dropped to 185 and then took forever to climb back up. Nice evaporative effect there.
Anyhow after a rest in a cooler it was sliced and plated.
Loved the smoke ring and flavor of the meat but it just wasn’t tender enough. The thin part of the flat was pulling/shredding and the thickpart was not there..next time I’ll just ignore temp and let her roll. Tomorrow the plan is to chop the rest and slow cook for some tacos.
Still was fun but brisket is a fickle beast and I was too impatient.
On a positive note, I smoked a fine ham today too.
I smoked it at about 250 with some hickory chunks until 160 then wrapped in foil with a little broth. Took it to 205 and then probed it for the toothpick method....and....not there yet. I unwrapped it to probe which probably wasn’t a great idea! The temp dropped to 185 and then took forever to climb back up. Nice evaporative effect there.
Anyhow after a rest in a cooler it was sliced and plated.
Loved the smoke ring and flavor of the meat but it just wasn’t tender enough. The thin part of the flat was pulling/shredding and the thickpart was not there..next time I’ll just ignore temp and let her roll. Tomorrow the plan is to chop the rest and slow cook for some tacos.
Still was fun but brisket is a fickle beast and I was too impatient.
On a positive note, I smoked a fine ham today too.
