- Joined Apr 4, 2010
Put the brisket in a foil pan when it reaches 165 and cover tightly with foil. I don't put any liquid in with it and always pour off an inch of juice when it's done. Take it on to 190 to 200 and rest. I never trim any fat off until I'm fixing a sandwich or serving it. Moist and juicy everytime. I do the flats the same way making pastrami... melts in your mouth. I never smoke anything but ribs below 225. Packers and pastrami I keep between 225 and 250.
I'm with eman on the packers. I tried two flats before going to packers and made a hugh diff. I've been running at 225-250 until it feels like butter when I stick the probe into the flat. The points seem to cook faster and if you stop when the point is tender then the flat will still be tough. I haven't wrapped the last three briskets that I've done and they have been plenty moist. Get my packers at Sam's. Best I've found. I've wrapped only after they are done and rest for an hour or so. Also seem to have more moist meat when I inject with beef broth and marinate in the same.
Well, I'm certainly no expert on brisket. In fact I've only done one, but it came out so good that I am going to do another in a few days. What I did with mine was smoke it at 250 until it reached about 165, then I put it in a roasting pan with some beef broth and some dry onion soup mix. Covered the pan with heavy duty foil and put it back in until it got to 200. Then it went into the cooler (pan and all). Since it got done way ahead of when I thought it would, it was in the cooler for about 5 hrs. When it came out of the cooler it was very tender and not dripping juice but it wasn't dry at all. Looked like this:
Now, I don't know if the secret was that it was in the cooler so long or what, but I'm going to try it the same way again and see if I get the same results.
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