Hello,
I just finished my first brisket cook. My flat turn out tender and juicy. However, the area with point and flat came out tough and dry. Here’s my cooking profile. Any suggestions are appreciated.
Prep
15.34 lbs. frozen packer (choice grade)
11.7 lbs. trimmed and thaw
11.5 lbs after 60 minutes in room temp
Light coat of mustard
Salt and pepper rub
Cook
Horizon 20” offset smoker
Wood - oak
Water pan
Temp probe on grate and in point
Brisket fat side up, point towards firebox
Cook target temp was 250. Actual range was 242-274
Point Temps
Start 48
1 hr 80
2 hr 118
3 hr 142 (first look, spritz every hr now)
4 hr 153
5 hr 161
6 hr 174
7 hr 184
8 hr 190
9 hr 195 (removed from offset)
Wrapped and Rested for 1.5 hours until internal temp dropped to 150. Didn’t wrap during cook because I never saw a stall. Which was surprising to me.
I just finished my first brisket cook. My flat turn out tender and juicy. However, the area with point and flat came out tough and dry. Here’s my cooking profile. Any suggestions are appreciated.
Prep
15.34 lbs. frozen packer (choice grade)
11.7 lbs. trimmed and thaw
11.5 lbs after 60 minutes in room temp
Light coat of mustard
Salt and pepper rub
Cook
Horizon 20” offset smoker
Wood - oak
Water pan
Temp probe on grate and in point
Brisket fat side up, point towards firebox
Cook target temp was 250. Actual range was 242-274
Point Temps
Start 48
1 hr 80
2 hr 118
3 hr 142 (first look, spritz every hr now)
4 hr 153
5 hr 161
6 hr 174
7 hr 184
8 hr 190
9 hr 195 (removed from offset)
Wrapped and Rested for 1.5 hours until internal temp dropped to 150. Didn’t wrap during cook because I never saw a stall. Which was surprising to me.