I've been cooking briskets with varying degrees of success for a while now. I think I've made maybe 8-10 in the last 6 months and all have been prime cuts.
My rub and flavor seem fine. The smoke is good, but my strategy to getting the leaner side of the flat needs help.
I primarily buy 11-13 lb briskets, trim them up, and then cut the hard fat separating the flat from the point out, but still end up cooking them together. I start out at 225-235 for many hours. Then bump to 250-275 to get through the stall. I spritz with liquid. I use a water pan.
I have probes to monitor both sides and generally would pull after getting to 203F (the point is up at 215+). I'd go back and forth between pink butcher paper and foil every other brisket I cook..
This time I separated the point and flat and cooked them separately. About half of the flat was fairly tender, and the other half is just lean and a bit tougher. Does the flat need to sit at 203F for a long period of time?
My rub and flavor seem fine. The smoke is good, but my strategy to getting the leaner side of the flat needs help.
I primarily buy 11-13 lb briskets, trim them up, and then cut the hard fat separating the flat from the point out, but still end up cooking them together. I start out at 225-235 for many hours. Then bump to 250-275 to get through the stall. I spritz with liquid. I use a water pan.
I have probes to monitor both sides and generally would pull after getting to 203F (the point is up at 215+). I'd go back and forth between pink butcher paper and foil every other brisket I cook..
This time I separated the point and flat and cooked them separately. About half of the flat was fairly tender, and the other half is just lean and a bit tougher. Does the flat need to sit at 203F for a long period of time?