45 minutes should have been fine. Sometimes you may need to take it to 205 before the flat proves tender. Honestly it depends on the quality of the brisket too. Sometimes flats are hard to keep moist. You can try injecting with broth and / or tallow.203 was the IT. Rested for 45 min. Maybe not enough.
When you say dry - did it crumble when you sliced it or did it hold the slice?Just smoked my first brisket in masterbuilt 30 pro. The fatty part of the brisket was delicious. The more lean part was a bit dry (but still enjoyable). Any tip to get more even results?
Yes the flat is the challenge. I am glad it was still enjoyable for my first one!Yea I agree with Shultz, temp is only a guide, depending on the grade & just the overall piece of meat the best way to see if it is done it multiple probing all over it.
After a couple of briskets, you will get the hang of it! And BTW, the fatty part or point is always going to be tender & juicy. It’s pretty hard to screw up a point. The flat is the real challenge.
Thank you. Super helpful.Temp is ONLY a guide, the true test for done/tender is a probe. The feel in many tested places on the flat should be like that of going into a jar of peanut butter. I've had briskets get tender anywhere from, 195-210º. Every brisket can be different, ergo temp is not what to use. Once verified as tender, pull and let rest open the on counter for 10 minutes in order to stop any carry over cooking, then wrap and place in a cooler with towels to rest for 2 hours.
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