First Time Flat Brisket

[bellevueduck]

Hello All

Have made 4 Point Briskets Before vis Traeger Grill (Silverton)
So I got that cooking process down now.

Today am doing it different. Wanted to reach out to the knowledge base and ask a few questions.

Using a mix of Mesquite and Cherry (wanted less mesquite taste)
Injected with beef broth and apple juice
dry rub overnight
have not wrapped it yet with foil
Cooking 3 Different cuts of about 6-7 lbs each

Is the Time diff for Flat Brisket.. Put it on at 7AM so going for 4 hours.
The IT is now 140.. has not hit the stall but seems to be cooking faster.

Anything else I should do at this point?

I can post a picture if any expert is out there with other comments.

Thanks and Merry Christmas

 

[bellevueduck]

 

[pineywoods]

Times are figured per piece NOT total that being said cook to temp not time. When it hits about 185-190 I start probing with a toothpick when it slides in easy it's done I've found that can be anywhere from 195-212
Other than that it looks good so far. Good luck and keep the Qview coming

 

[bellevueduck]

Thank for your Advice. Cook by the Temp and not the time.
So I have 3 Pieces 2 Flats and 1 Corned Beef..
They seem to be on their way.
3 hours to go for dinner so will micromanage a bit.. might turn up to 250 in 1 hour if
the IT does move quicker.

Plan is to take out of 194 or do the toothpick advice.

All are wrapped now
Flat #1 is 172
Flat #2 is 168
Corned Beef Flat is experimental.. it seem denser and is at 158
I put that one in my oven at 235 to see if I can get it going over the stall.

 

[pineywoods]

The stall is actually good for the meat breaking down collagen and fibers that said if you really need to break a stall stab it deep several times with a big fork or knife

 

[bellevueduck]

Am stabbing all pieces... all pieces are getting easier to put a fork in it but not ready yet.

 

[SmokinAl]

I'm guessing they are done by now!
How did they turn out?
Al

 

[SmokinAl]

The stall is actually good for the meat breaking down collagen and fibers that said if you really need to break a stall stab it deep several times with a big fork or knife

I never heard of stabbing the meat with a fork to break a stall, that is very interesting!
But my question would be, doesn't that let a lot of the juices out?
Al

 

[pineywoods]

It will more than likely let juices out but if the stall has been that bad your probably going to foil at that point. I said if you really need to break the stall. It shouldn't be a first choice but an oh crap I'm past out of time I gotta get this done type thing

 

[bellevueduck]

I would say turned out OK . Can do better by doing it again.

Meat was done with good smokey taste. Combo of mesquite and cherry softened the smokey
taste.

Meat was not toothpick tender. Was in from 6am thru 4:30pm. let it rest for 1 hour.
sliced it up and warmed in the same injection liquid beef broth and apple juice.
I did not poke the 2 flat cut pieces. Only poked the corned beef which never did
get very soft.

So my experience is only the point cut where it's so marbley will melt in your mouth some of the
other tutorials on flat cuts show much moister finished products.

Any suggestions on how to make it better next time will be appreciated.

 

[gmc2003]

They look pretty delicious to me. SmokinAl has a tutorial for brisket flats that works. Give it a read.

https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

Point for sure.
Chris

 

[bellevueduck]

Yes

SmokinAl's tutorial is excellent.
I look at his tutorial twice... It was last night under pressure getting it done......was at 4:30pm
and needed to start slicing at 5:30pm. wanted a 1 hour rest.

His brisket looked amazing.. tender and juicy. That's not mine but I can fake it with some of the beef and applejuice
broth.

I took it off around 195ish...was soft but not toothpick tender.

Next time I will let it run longer....or wake up at earlier to get it in at 5:30am

Ran out of time for this step from his tutorial.
Well it took about 5 hours to get to 205, I started testing it with a toothpick around 195 & it just wasn't done. I had to let it go to 205 before it passed the toothpick test.

 

[gmc2003]

Hunks of meat can be temperamental at times. Sometimes they just don't want to give up.

Chris

 

[bellevueduck]

I had 3 pieces of meat so I think it's operator error.
Just need alittle bit more experience on flat cuts.