Been smoking for 5-6 years or so. Having trouble getting my Brisket done the way I want. The last one (yesterday) was the 1st time I used Butcher Paper instead of foil to wrap. Akorn Kettle Smoker. I use a pizza pan under the grate as a diffuser.
I always separate the flat from the point prior to smoking. USUALLY make burnt ends, but this time I sliced it, due to the number of people at the Packer tailgate.
Trimmed & rubbed Friday night, wrapped in plastic wrap, refrigerated overnight. Took it out 1 hour before smoking. It was 14.5 pounds before trimming.
Here's what i did yesterday...
Fire was stabilized around 240˚.
Flat on main grill, point on top "Warming Rack".
Removed the point after 3 hours, wrapped in paper, placed in oven at 200˚. Did not check internal temperature.
Removed the flat after 6 1/2 hours (internal temperature was 190˚), wrapped in paper, placed in oven @ 200˚.
Turned off oven after 6 hours.
Wrapped in towel, placed in cooler overnight. Sliced after a 12 hour rest.
The point was PERFECT. Tender, juicy, crispy bark, delicious.
The flat was just OK. A little pull to the sliced meat, nice crispy bark, but no juice at all.
I know it'll probably never be a juicy as the point, but I'm looking for some advice.
I always separate the flat from the point prior to smoking. USUALLY make burnt ends, but this time I sliced it, due to the number of people at the Packer tailgate.
Trimmed & rubbed Friday night, wrapped in plastic wrap, refrigerated overnight. Took it out 1 hour before smoking. It was 14.5 pounds before trimming.
Here's what i did yesterday...
Fire was stabilized around 240˚.
Flat on main grill, point on top "Warming Rack".
Removed the point after 3 hours, wrapped in paper, placed in oven at 200˚. Did not check internal temperature.
Removed the flat after 6 1/2 hours (internal temperature was 190˚), wrapped in paper, placed in oven @ 200˚.
Turned off oven after 6 hours.
Wrapped in towel, placed in cooler overnight. Sliced after a 12 hour rest.
The point was PERFECT. Tender, juicy, crispy bark, delicious.
The flat was just OK. A little pull to the sliced meat, nice crispy bark, but no juice at all.
I know it'll probably never be a juicy as the point, but I'm looking for some advice.