Put a packer on last night, the flat’s internal is 207 but it’s not close to probe tender yet

[EdP]

Not sure if I should take it off now and hope resting does some magic, or wait.

 

[indaswamp]

How thick is the point end compared to the flat? It is probably not cooking evenly...

 

[SmokinEdge]

What’s the temp in the point?

 

[EdP]

How thick is the point end compared to the flat? It is probably not cooking evenly...

They’re each about 2 inches thick.

I’ve used a few different thermometers and the temp seems accurate.

The point probes perfect, and the flat section under the point is tender. The other section of the flat still seems tough.

 

[EdP]

What’s the temp in the point?

It’s the same 207

 

[Steve H]

I think I'd let it roll for a bit first. I've had chucks go to 210 before they probed tender.

 

[3-2-1]

You can pull the point off and do burnt ends if that's the plan for the point but the point is done, or leave it, the flat prolly needs to get upwards of 210 to 215 toothpick tested before she's ready.

 

[EdP]

I’ll give it a little longer, it seems like the flat tender section is bigger than earlier.

 

[EdP]

You can pull the point off and do burnt ends if that's the plan for the point but the point is done, or leave it, the flat prolly needs to get upwards of 210 to 215 toothpick tested before she's ready.

I am doing them, I may slice the point off shortly.

 

[EdP]

The point pulled off without a knife, just cut up and seasoned for burnt ends. Super tender.

 

[3-2-1]

The point pulled off without a knife, just cut up and seasoned for burnt ends. Super tender.
View attachment 469860View attachment 469861View attachment 469862

Nice, are you going to toss the tender cut up chunks into a foil pan or pie tin add some love sauce and get them back on the smoker? Yum, tough to beat brisket burnt ends!

 

[Chickenwings]

Ed: Good luck and let us know how it all turns out - thanks for asking for opinions.

Everyone else: As my avatar indicates, I'm new - haven't even done a brisket yet but I'm going to - these posts REALLY Help me understand and prepare for what's coming.

Thanks everyone.

 

[Jonok]

Entirely your call, but I’d probably wrap what’s left In foil with Bullion and let it rest for a few hrs. If your point is “more done “ than your flat, and your using the juicy/fatty point stuff for burnt end because it’s already drying out while waiting For much leaner meat to cook more to get more tender for you’ve done gone past your price point.

In the future, smoke the hell out of the packer until 140-150, wrap it in tight foil and cook it until it’s probe tender and let it sit at 150 or so for at least 6 hours wrapped, and then unwrap and slice. Just remember that Aaron Franklin won’t eat his own food...

 

[Jonok]

I’m not sure what Terry Black wraps his briskets up in, but I’m pretty sure it’s not pink....

 

[EdP]

The burnt endz came out great, I made the bbq sauce from the joy of cooking

I wrapped the flat to rest, most of it was probe tender but some of it isn’t,....

which is why we have bbq sauce

 

[EdP]

Entirely your call, but I’d probably wrap what’s left In foil with Bullion and let it rest for a few hrs. If your point is “more done “ than your flat, and your using the juicy/fatty point stuff for burnt end because it’s already drying out while waiting For much leaner meat to cook more to get more tender for you’ve done gone past your price point.

In the future, smoke the hell out of the packer until 140-150, wrap it in tight foil and cook it until it’s probe tender and let it sit at 150 or so for at least 6 hours wrapped, and then unwrap and slice. Just remember that Aaron Franklin won’t eat his own food...

Yeah, I always wrap to speed up the smoke, but I didn’t for this since this was the perfect time to run a propane smoker overnight.

If it was cold and windy I would’ve done a hot and fast with a wrap this morning.

 

[EdP]

The flat really dried out, I’m guessing I trimmed too much fat off. you can see the crisp bottom.

Chili night this week.

 

[Steve H]

The flat really dried out, I’m guessing I trimmed too much fat off. you can see the crisp bottom.

Chili night this week.

View attachment 469905

That'll be great in chili!

 

[SmokinAl]

Too bad about the flat. Have you checked your therm probes in hot water & ice water to make sure they are accurate. It’s hard to believe that a Prime brisket would not come out juicy. Maybe put it in a crock pot with some broth for a couple of hours, or as said above, it would make killer brisket chili!
Al

 

[Jonok]

Chalk it up to experiience and fight again. Briskets are an art form, and you’re learning.