Brian in Maine
is One Chatty Farker
- Joined
- Aug 5, 2007
- Location
- Portland Me
Yesterday I smoked a 6# brisket flat fat side down at 250 * to an internal temp of 165*. I the put it in a tightly sealed foil pan with a cup of beef broth fat side up, and cooked at 350 until 190*. I took it out of the foil re-seasoned with rub, and put on the grate (still at 350*) fat side down, (Planning to take it to 195*) to firm up the bark.
This is where it gets strange. The internal temp started to drop. over 35 minutes it dropped 10*, to 180*. At this point I re-foiled the flat, and it finally topped off at 195*. The brisket cam out good tasting, but a little dry. Next time I think that I will take it all the way to 195, then re-season and put it back on to firm up the bark.
This is where it gets strange. The internal temp started to drop. over 35 minutes it dropped 10*, to 180*. At this point I re-foiled the flat, and it finally topped off at 195*. The brisket cam out good tasting, but a little dry. Next time I think that I will take it all the way to 195, then re-season and put it back on to firm up the bark.