So I picked up a Prime whole packer at Sam’s about 3 weeks ago. It was just over 12 pounds, so a little on the small side. I picked it because it has a nice bend to it and figured I’d give it a shot.
I may have jumped the gun and gotten a bit too excited and exceeded my current skill set. I watched Matt Pitman’s video on YouTube for burnt ends and decided to follow his directions and filet back the flat from the point and not fully separate the two. I put it on the smoker at 4 AM @ 250 on the dot, thinking I had at least 8 or 9 hours ahead of me and figured we would eat at 6 PM. I checked it at 8 and my Camp Chef probe was reading 145 ish. Ok, right on track I thought. Checked again at 9 and it was around 155. Went out to verify with my Thermapen at 10 and the flat was reading a bit higher than the probe. The point on the other hand was 200! And butter smooth to boot. My first brisket was a little tough, but boy I now know how it is supposed to feel.
I brought it inside to wrap and probed a few more spots. Yep, 205 in one spot and 203 in another. Well, I decided at that point to separate them and just put the flat back on. I cubed the point and dusted with some more rub, coated with BBQ sauce and back in the smoker they went.
What happened here? Did I pull it way too soon and completely overreact ? How did the point cook so quickly? I realize it was a smaller piece of meat, but this just didn’t make sense. I have been confident in my Camp Chef Woodwind 24 as far as temperature control goes. I have the PID controller with the app and check it on a consistent basis and have never noticed temp issues. It is only a few months old and has made me great food up until this point. I guess this is how we learn. Thanks for the help all!
p.s. that gash in the flat isn’t from me! I couldn’t see that through the cryovac bag.
I may have jumped the gun and gotten a bit too excited and exceeded my current skill set. I watched Matt Pitman’s video on YouTube for burnt ends and decided to follow his directions and filet back the flat from the point and not fully separate the two. I put it on the smoker at 4 AM @ 250 on the dot, thinking I had at least 8 or 9 hours ahead of me and figured we would eat at 6 PM. I checked it at 8 and my Camp Chef probe was reading 145 ish. Ok, right on track I thought. Checked again at 9 and it was around 155. Went out to verify with my Thermapen at 10 and the flat was reading a bit higher than the probe. The point on the other hand was 200! And butter smooth to boot. My first brisket was a little tough, but boy I now know how it is supposed to feel.
I brought it inside to wrap and probed a few more spots. Yep, 205 in one spot and 203 in another. Well, I decided at that point to separate them and just put the flat back on. I cubed the point and dusted with some more rub, coated with BBQ sauce and back in the smoker they went.
What happened here? Did I pull it way too soon and completely overreact ? How did the point cook so quickly? I realize it was a smaller piece of meat, but this just didn’t make sense. I have been confident in my Camp Chef Woodwind 24 as far as temperature control goes. I have the PID controller with the app and check it on a consistent basis and have never noticed temp issues. It is only a few months old and has made me great food up until this point. I guess this is how we learn. Thanks for the help all!
p.s. that gash in the flat isn’t from me! I couldn’t see that through the cryovac bag.
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