E
ewile
Guest
I got a 5 lb flat which I decided to do using the high heat method. This was for my family's annual holiday gift giving bonanza which was tonight.
Temps over 300 all the way. We hit 170 internal at the 2.5 hr mark. Foil. I go run a couple of errands and return 45 minutes later. I'm getting a reading of 205 internal. Plateau? We don't need no stinking plateau. 45 minutes in the foil I think,"that can't possibly be enough." 15 minutes later I decide to check for resistance with the probe. This is where I begin to overthink things. There was "some" resistance. Not a lot, but enough to make me feel that the thing wasn't fully done. Long story short I leave the flat on the grill for another full hour in the foil.
5 hours total cooking time and now into a cooler wrapped in towels for 3 hours until we eat. At my parents house I took the brisket out of the foil and got concerned when there were NO juices to be found. I forgot to add liquid when I foiled the brisket at 170. I begin to slice the meat. The appearance was wonderful with a pronounced smoke ring, but alas, the brisket was indeed dry. Not horrible, I ate a good amount and saw that my parents both took seconds but decidedly dry.
I fear that I left that bad boy on too long and my oversight on the liquid in the foil was not good. My mother's turkey was excellent as usual.
I have a feeling that the leftovers will actually be quite good chopped up and reheated on a sandwich with a nice BBQ sauce.
Next time...
Temps over 300 all the way. We hit 170 internal at the 2.5 hr mark. Foil. I go run a couple of errands and return 45 minutes later. I'm getting a reading of 205 internal. Plateau? We don't need no stinking plateau. 45 minutes in the foil I think,"that can't possibly be enough." 15 minutes later I decide to check for resistance with the probe. This is where I begin to overthink things. There was "some" resistance. Not a lot, but enough to make me feel that the thing wasn't fully done. Long story short I leave the flat on the grill for another full hour in the foil.
5 hours total cooking time and now into a cooler wrapped in towels for 3 hours until we eat. At my parents house I took the brisket out of the foil and got concerned when there were NO juices to be found. I forgot to add liquid when I foiled the brisket at 170. I begin to slice the meat. The appearance was wonderful with a pronounced smoke ring, but alas, the brisket was indeed dry. Not horrible, I ate a good amount and saw that my parents both took seconds but decidedly dry.
I fear that I left that bad boy on too long and my oversight on the liquid in the foil was not good. My mother's turkey was excellent as usual.
I have a feeling that the leftovers will actually be quite good chopped up and reheated on a sandwich with a nice BBQ sauce.
Next time...
