Just cooked my first brisket. 4lb, I think it was just the flat, not sure though.
Dry brined with salt in a vacuum sealed bag, added the rub after about an hour when some moisture was released and vacuumed the bag again and left it over night.
Smoked using super smoke with traeger mesquite pellets at 225 for 6 hours fat side down and basted with apple cider vinegar/ water and some fat rendering in a pan below whenever it looked dry. Bark was hard at about the 2 hour mark, so I kept wasting every hour after that. Wrapped at about 160 when the bark was a dark mahogany, almost black. The bark was already softened from basting in the rendered fat and apple cider/water mix. Spread ghee and some of the rendered fat in the butchers paper before wrapping. Placed back into the smoker fat side up and increased the heat to 275 for the rest of the cook. Checked the tenderness with the probe and made sure there was an even 203°f before removing from the smoker. Wrapped the butcher paper wrapped brisket in foil and wrapped that into a towl. Placed in the oven for 2 hours to rest.
The meat was incredibly tender and juicy for a flat.
Let me know what you think and what i could try different next time!
by Pretty-Run-3414
2 Comments
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Looks like you nailed it! Resting it properly and wrapping in butcher paper makes all the difference, especially with flats. If you want to experiment, you could try injecting with some beef broth or tallow before the cook for an extra punch of moisture, but honestly, sounds like you got it down!