bacchus99
Full Fledged Farker
I've done a few flats low and slow and all have come out great. Decided to try a full packer hot and fast yesterday. Burnt ends were great but the flat was overcooked and dry and wanted to pull not slice. I ran the WSM at 325F and wrapped the brisket in foil with beef broth at 170F. I started probing for tenderness at 195F. At 195 it was no where close to buttah. Checked at 200...point starting to probe but flat stiff as a board. Check at 205 and point feeling good but flat still stiff....starting to get nervous but stuck to the old "go by probe not temp"....took it to 210...the edges of the flat are probing but the center still pretty stiff. Stuck to the probe princple and went to 215 and said that was a enough...flat never really probed right. Maybe just a crappy piece of meat. Oh well....chop it up and smother in sauce and make sandwhiches.
I'd like to learn from this...what did i do wrong? I know taking it to 215 is pulling temps but it never probed like buttah all over.
I'd like to learn from this...what did i do wrong? I know taking it to 215 is pulling temps but it never probed like buttah all over.