They don’t dry out leaving them in the oven for a long time? I am probably looking at it being done 5- 7 hours before we want to eat if I start at 10pm
7 hours until I want to eat. Think I ought to bump it up to 250f?
Lookin’ GOOOOOOD!!!!!
Well after 18.5 hours she was done. I finally increased the temp from 225 to 275 at the 16 hour mark. I have to be honest and say it was ok and I have had better. The point was almost all fat and everything under it was decent but th rest of the flatwas kinda dry. One of these days I will smoke a brisket that I am happy with. Until then I will keep trying.
That’s a bummer! It looks good! How was the smoke profile? I’ll be honest, brisket is not that high on my list for low n slow meats. Personally, I’ll take beef back ribs, short ribs or tri-tip any day over brisket. Call me strange... lol.
Were you in the low n slow camp for tri tip, or do you reverse sear like a steak?
That’s a bummer! It looks good! How was the smoke profile? I’ll be honest, brisket is not that high on my list for low n slow meats. Personally, I’ll take beef back ribs, short ribs or tri-tip any day over brisket. Call me strange... lol.
I run on smoke for 4 hours then bumped to 225. The last hour and a half I had to bump it up to 275 to get it done. It didn’t have much of a smoky flavor at all. Next time I will stick to a hickory pellet the entire time. I love tri tip but I don’t have any butcher shops around here to cut me one. The one I used closed up unfortunately. I definitely need to get me a knife sharpener. It’s hard to cut thin slices with a semi dull knife. While I’m at it I need to get a good knife as well. Been using a fillet knife which has been working surprisingly well.
Perhaps it’s mentioned somewhere in this thread, but what type of pellets did you use for this cook? A super clean smokiness is one thing I have never found lacking with the MAK...
As to your knife issue, if you don’t want to spend much, I have found the Victorinox knives to be amazingly hard to beat. Best bang for the buck in my opinion. This is my go to knife for 90% of what I do. I also have a cheap little sharpener that keeps this thing razor sharp. I’ve had the knife for at least 5 years now and it’s still going strong.
Victorinox 6.8523.17 Swiss Classic Santoku Knife with Fluted Edge, 7 in, Black https://www.amazon.com/dp/B000QCPNWM/ref=cm_sw_r_cp_api_i_haErCbA5NS6TB
I was using lumber jack hickory. That’s not a bad price for the knife, will probably place an order soon for that and a Ken Onion sharpener.
That’s my favorite pellet for high smoke. How do the leftovers taste the next day? A lot of times I don’t taste much smoke the day I cook it if I’m around the cooker all day.
Bummer. Believe me, I can relate. Is there any possibility that the flat wasn't completely done yet. Were you probe testing the thick and thin part of the flat? I usually do that so that I know if I've passed done. I try to get probe tender while monitoring both.