First Brisket

[scarbelly]

Hey Vic that looks good but like Eman said you really need to cook to temp. No leftovers means you did not cook enough

 

[vic81]

Great thread! I'm still learning about brisket too. I haven't made a decent one yet. Yours looks really nice and juicy with a great smoke ring. Thanks for sharing. I was also wondering about the fat cap, up or down. I had mine up, took it to 195F and it was still like eating a leather shoe.

I am surprised yours was so tough.  Next time I plan to do my fat cap up and see how it goes.  I know when I wrapped it in foil it was VERY juicy 

 

[jirodriguez]

I find when cooking flats it is harder to get them both tender and juicy. That being said I have found a great way to cheat on flats. I cook to 190-195 intenal temp. then toss it into a crock pot with all the juices for a couple of hours. Comes out nice and tender and juicy, just takes longer.

 

[vic81]

I find when cooking flats it is harder to get them both tender and juicy. That being said I have found a great way to cheat on flats. I cook to 190-195 intenal temp. then toss it into a crock pot with all the juices for a couple of hours. Comes out nice and tender and juicy, just takes longer.

Great idea - what temp do you set the CP too?

 

[jirodriguez]

Great idea - what temp do you set the CP too?

Usually put it on low for about 4-5 hrs., first time I ever did it was when I was given a well trimmed flat. I smoke it till the internal temp hit 195° and let it rest, and was not happy with the tenderness. So I tossed it into the CP with all the drippings and 4 hrs. later it was great! Moist, tender, and still had all its smokey goodnes.

 

[srivera1965]

Good night, man!!!! That is a beautiful looking brisket!

  The juices glistening, the purty smoke ring...oh man! What's the name of the meat market? I'm in Athens but may do a day trip out to May-retta one day real soon! Well done...(no pun intended)