Hey Brothers,
This is the 2nd Brisket I've done. I incorporated some changes from advice I received when I posted the pics of my first.
RED indicates the advice I chose to use
• Full ring of Lump with some hickory and the last of my apple wood :icon_sleepy
On at 6:15 am, I put it in the WSM at an internal temp of 250 (oven thermometer on middle grate)
placed the 8# brisket on the top rack. Fat Cap up.
• 11:45 opened it, turned the brisket around, not flipped
• 1:30 it dropped to 195 on the rack, so I lit 3/4 of chimney of lump dumped it in and the heat took off to 280 and I brought it down to 245 area. At this time I wrapped it in foil, it was 178 w/ the instant read.
It dead panned its way through 180's the temp was not moving, till roughly 3:00 I saw the temp start to rise.
• 4:00 195 degrees, took it off and let it rest (fat cap up) for 1 hr.
• Sliced at 5:00
It was incredible, the first one I did was good this one was so moist and juicy all the way through. The edges did not fall apart like the 1st one and the meat was fork tender, but not crumbling.
The 3 pieces of advice (in red) that were used made the difference, thanks for the advice guys.
Lastly the store I went to has this listed as a Brisket, It doesn't have the point, so I guess this is a "flat"?
Are flats acceptable in competition cooking or is a whole brisket needed?
The more I do it the more questions I have.:shock:
Enjoy the Pr0n.
This is the 2nd Brisket I've done. I incorporated some changes from advice I received when I posted the pics of my first.
RED indicates the advice I chose to use
• Full ring of Lump with some hickory and the last of my apple wood :icon_sleepy
On at 6:15 am, I put it in the WSM at an internal temp of 250 (oven thermometer on middle grate)
placed the 8# brisket on the top rack. Fat Cap up.
• 11:45 opened it, turned the brisket around, not flipped
• 1:30 it dropped to 195 on the rack, so I lit 3/4 of chimney of lump dumped it in and the heat took off to 280 and I brought it down to 245 area. At this time I wrapped it in foil, it was 178 w/ the instant read.
It dead panned its way through 180's the temp was not moving, till roughly 3:00 I saw the temp start to rise.
• 4:00 195 degrees, took it off and let it rest (fat cap up) for 1 hr.
• Sliced at 5:00
It was incredible, the first one I did was good this one was so moist and juicy all the way through. The edges did not fall apart like the 1st one and the meat was fork tender, but not crumbling.
The 3 pieces of advice (in red) that were used made the difference, thanks for the advice guys.
Lastly the store I went to has this listed as a Brisket, It doesn't have the point, so I guess this is a "flat"?
Are flats acceptable in competition cooking or is a whole brisket needed?
The more I do it the more questions I have.:shock:
Enjoy the Pr0n.
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