Allnight03
Knows what a fatty is.
Turned out my best brisket ever last week. I've done about a dozen since buying my WSM last summer with increasingly better results.
Previous briskets, I could always manage to have a moist, tender point, but the flat would be dry and fall apart tender. I would cook at 225f until probe tender in the thickest part of the flat, and wrap and FC for 2-3 hours when resting.
This cook, I cooked at 270f, pulled when probe tender in the thickest part of the flat, but rested unwrapped on my counter for about an hour. This tells me if I am going to FC, I need to pull sooner so the flat doesn't overcook.
So on this latest brisket, I was very, very proud of how the flat turned out. At the risk of sounding like Daniel Vaughn, I will say the texture was velvetty and moist and the buttery textured fat tasted like pure heaven. BUT, the point was not quite rendered enough for my liking.
I feel like this last cook took me from medium level to advanced, but not expert. I need to figure out how to get the point as done as I would like without overcooking the flat. I'm sure it depends on the pit and right now I'm on an 18.5" WSM (agonizingly pursuing a stickburner before year end, persistence with the wife is key!)
Pic of last week's flat below. Thanks for all feedback.
Previous briskets, I could always manage to have a moist, tender point, but the flat would be dry and fall apart tender. I would cook at 225f until probe tender in the thickest part of the flat, and wrap and FC for 2-3 hours when resting.
This cook, I cooked at 270f, pulled when probe tender in the thickest part of the flat, but rested unwrapped on my counter for about an hour. This tells me if I am going to FC, I need to pull sooner so the flat doesn't overcook.
So on this latest brisket, I was very, very proud of how the flat turned out. At the risk of sounding like Daniel Vaughn, I will say the texture was velvetty and moist and the buttery textured fat tasted like pure heaven. BUT, the point was not quite rendered enough for my liking.
I feel like this last cook took me from medium level to advanced, but not expert. I need to figure out how to get the point as done as I would like without overcooking the flat. I'm sure it depends on the pit and right now I'm on an 18.5" WSM (agonizingly pursuing a stickburner before year end, persistence with the wife is key!)
Pic of last week's flat below. Thanks for all feedback.